RECIPE OF THE MONTH - JUNE 2010

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MAPLE BOURBON BRINED TURKEY LEGS
(Print this recipe)

Courtesy Guy Fieri

2 1⁄2 pints of water
3⁄4 cup salt
3⁄4 cup maple syrup
3⁄4 cup bourbon
2 tablespoons whole grain mustard
2 teaspoons red chili flakes
1 teaspoon thyme, dried
1 tablespoon granulated garlic
3 cloves
1 tablespoon black peppercorns
1 bay leaf
4 turkey drumsticks

In a medium pot, combine all ingredients except the turkey. Heat on low, stirring to combine and dissolve the salt. When salt has dissolved, remove from heat and let cool. In a large resealble plastic bag, place the turkey drumsticks and then top with the brine. Seal well, place in a bowl (in case of leaks) inside the refrigerator for 24 hours.

After 24 hours, remove turkey, discard the brine and preheat the oven to 350 degrees Fahrenheit.

In a roasting pan, fitted with a rack, add the turkey drumsticks, making sure there is room between each. Roast for 90 minutes, serve hot or cold.

Yield: 4 servings
Prep time: 5 minutes
Cook time: 90 minutes
Inactive time: 24 hours
Ease of preparation: Easy

Try my May 2010 recipe Pepita Crusted Halibut with Cilantro Serrano Cream.