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Turkey legs have become a staple of music festivals. These have a sticky ginger glaze. More Tasty Snacks

2004 Best New Chef Graham Elliott
Graham Elliot
January 2011

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Credit: © Quentin Bacon

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, bring the honey and 1 tablespoon of the ginger to a simmer. Let cool, then strain the honey into a bowl.

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  • In a medium saucepan, heat the 2 tablespoons of canola oil. Add the shallot and cook over low heat, stirring, until softened, about 4 minutes. Add the garlic and the remaining 3 tablespoons of ginger and cook over low heat until softened, about 2 minutes. Stir in the mirin and vinegar and simmer until slightly reduced, 2 minutes. Add both soy sauces and the hoisin and simmer just until slightly thickened, about 1 minute. Stir in the sambal oelek.

  • In a large, deep skillet, heat the 1 quart of canola oil to 350° on a deep-fry thermometer. Add the drumsticks and fry over moderate heat, turning occasionally, until crisp and golden and an instant-read thermometer inserted near the bone registers 160°, 20 to 25 minutes; be sure to maintain the oil temperature at 350°. Drain the drumsticks and blot with paper towels.

  • Transfer the drumsticks to a large bowl and toss to coat with the sauce. In a pie plate, combine the peanuts and scallions. Roll the turkey legs in the peanut-scallion mixture, drizzle with the ginger honey and serve.

Suggested Pairing

Spicy Alsatian Gewürztraminer.

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