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 The Drumstick of a Turkey Grilled on the Bone without Tendons Recipe
Probably everyone loves Turkey drumstick meat because of its tender, juicy taste. But few people cook the whole Shin on the grill, because the Shin is not convenient to eat whole, it has a lot of rough long tendons, unlike the drumstick of a chicken. I suggest you spend a little time and get rid of them before going on a picnic (if you have a sharp knife, this is not difficult), saving the main bone, and at the same time marinate in a mustard-tomato marinade. And feel free to go on a picnic - it will be juicy for sure! When cold, this is a great cut with smoke.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Wash the drumstick and dry it with a paper towel.
    Wash the drumstick and dry it with a paper towel.
  2. After cutting the meat along the entire length of the bone, cut out the main bone. Using a sharp knife with a pointed end, pry the long tendons and cut them out.
    After cutting the meat along the entire length of the bone, cut out the main bone. Using a sharp knife with a pointed end, pry the long tendons and cut them out.
  3. Salt the inside of the fillet and sprinkle with spices.
    Salt the inside of the fillet and sprinkle with spices.
  4. Return the leg meat back to the bone, wrapping it in meat. For what? Yes, just as a "holder" to take for it and take a bite at a picnic))
    Return the leg meat back to the bone, wrapping it in meat. For what? Yes, just as a "holder" to take for it and take a bite at a picnic))
  5. Fix the meat to the bone using heat-resistant threads or mesh.
    Fix the meat to the bone using heat-resistant threads or mesh.
  6. Mix ketchup, mayonnaise and mustard. Coat the drumstick on all sides and leave time for the coals to cook.
    Mix ketchup, mayonnaise and mustard. Coat the drumstick on all sides and leave time for the coals to cook.
  7. Fry on the grill over the coals, turning, until ready (you can grill inside the grill) I advise you to make a good crust first, then turn it over more often. It is important not to over-cook the drumstick-to over-dry it.
    Fry on the grill over the coals, turning, until ready (you can grill inside the grill) I advise you to make a good crust first, then turn it over more often. It is important not to over-cook the drumstick-to over-dry it.
  8. Serve, both hot and cold, as a meat appetizer (to do this, remove the bone, seal the hot meat in foil tightly and cool well)
    Serve, both hot and cold, as a meat appetizer (to do this, remove the bone, seal the hot meat in foil tightly and cool well)
  9. Bon appetit.
    Bon appetit.
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