Baked Turkey Drumsticks – Easy and Juicy

two golden brown baked turkey drumsticks close up.

Baked Turkey Drumsticks – Easy and Juicy

Juicy, tender baked turkey drumsticks made easy. Slow-roasted for maximum flavor, ideal for holidays or weeknight dinners.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 2

Servings - 6 servings

Calories 669kcal

Author Adina

Equipment

Roasting tin
Bowl for blending
Immersion blender
Small saucepan

Ingredients

2 turkey drumsticks each weighing about 2.6 lbs / 1.2 kg, Notes 1, 2
1 large bell pepper about 10.5 oz / 300 g, Note 2
2 garlic cloves
1 thumb-sized piece of ginger
zest of 1 small lemon
2 tablespoons lemon juice
2 tablespoons brown sugar
4 tablespoons olive oil
½ teaspoon pepper flakes
1 teaspoon sweet paprika
2 teaspoons fine sea salt
¼ teaspoon ground black pepper
2 teaspoons cornstarch Note 4
about 1 tablespoon cold water

Instructions

Preheat the oven to 360°F/ 180°C.
Make the marinade: Cut the bell pepper into chunks. Roughly chop the garlic and ginger. Place them in a tall container, add the remaining ingredients except the cornstarch and water, and blend with an immersion blender until smooth.
1 large bell pepper + 2 garlic cloves + 1 thumb-sized piece of ginger + zest of 1 small lemon + 2 tablespoons lemon juice + 2 tablespoons brown sugar + 4 tablespoons olive oil + ½ teaspoon pepper flakes + 1 teaspoon sweet paprika + 2 teaspoons fine sea salt + ¼ teaspoon ground black pepper
Prepare the drumsticks: Pat the turkey drumsticks dry with paper towels. Place them in a roasting tin and spoon a few tablespoons of the marinade over each one. Brush the drumsticks all over with the marinade. You will only need about ⅓ of the marinade for this step. Reserve the rest to make the sauce after the drumsticks are cooked.
2 turkey drumsticks
Bake the turkey drumsticks: Arrange the drumsticks with the side showing less skin facing up. Add ¼ cup of water to the roasting tin and place it in the preheated oven. Bake for 1 hour.
Turn the drumsticks over and add another ¼ cup of water if necessary. If there is still enough liquid in the pan, skip adding water for now, but check again after about 30 minutes; the bottom of the pan should not be completely dry.
Roast the turkey drumsticks for another hour, brushing them with a little of the reserved marinade every 15–20 minutes. Check after about 30 minutes; if the skin is getting too dark, cover the pan loosely with foil.
Rest the meat: Remove the turkey drumsticks from the pan, cover them very loosely with foil, and let them rest while you make the sauce.
Make the sauce: Pour and scrape the pan juices into a small saucepan and add the reserved bell pepper marinade. Bring to a simmer and cook on low heat, occasionally stirring, for 5-7 minutes, until the blended bell pepper loses its raw taste.
Thicken the sauce - optional: In a small bowl, mix the cornstarch with the cold water. Slowly whisk the slurry into the simmering sauce and let it bubble gently until thickened to your liking; it should be smooth, not gloppy. Taste and adjust with salt and pepper if necessary (it might not be).
2 teaspoons cornstarch + about 1 tablespoon cold water

Notes

Hands-on work is minimal: Most of the time is in the oven; prep and brushing take only a few minutes.
Turkey drumsticks: Choose ones around 2.5–2.6 lbs / 1.2 kg each for even cooking.
Bell pepper: Red, yellow, or orange all work; red adds a slightly sweeter flavor.
Cornstarch & water: Thickens the sauce; skip if you prefer a thinner sauce.

Nutrition