Turkey drumstick in foil in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake a turkey drumstick in foil? Prepare the necessary ingredients. The size and weight of the shins depends on the age of the bird. I had one shin weighing a little more than 1 kg. But you can replace it with two weighing 500 g. Not fundamentally. Instead of individual spices, you can take a ready-made mixture of spices for turkey (or chicken in extreme cases). But keep in mind that there is already salt and pepper in the finished mixture, so you need to salt/ pepper the meat with caution.

2. Step 2:

   

   Wash the turkey drumstick, dry it with paper towels or napkins.

3. Step 3:

   

   Melt the butter in the microwave or in a water bath.

4. Step 4:

   

   Add paprika, curry, dry garlic, ground pepper and salt to the melted butter. Mix everything together. Dry garlic can be replaced with 2-3 cloves of fresh garlic passed through the press. However, it is worth considering that pieces of fresh garlic can burn after unfolding the foil. Therefore, when baking meat in a marinade, I usually replace fresh garlic with dry garlic. And I use fresh cloves for scupping.

5. Step 5:

   

   Rub the shin with oil marinade with spices and leave for 20-30 minutes. Gradually, the oil will begin to harden and the marinade will cling tightly to the shin.

7. Step 6:

   

   Place the turkey on a double large sheet of foil, cover with the remnants of the marinade from the plate and wrap carefully so that the juice does not leak out during baking.

8. Step 7:

   

   Put the shin in foil on a baking sheet or in a baking dish and put it in a preheated 180-190°From the oven for 1 hour.

9. Step 8:

   

   Then unwrap the foil and bake the drumstick for about 20-25 minutes until a golden brown crust appears. You can, if desired, water the meat with juice from the bottom of the mold.

10. Step 9:

    

    Transfer the finished shin to a dish, cut into portions and serve with a side dish. I served turkey with a side dish of stewed red cabbage with plums. Bon appetit!