Phil Vickery’s long, slow-cooked turkey drumsticks
Says Phil: “I serve mine with the meat pulled from the bones and piled into a soft bap with fresh coleslaw, crunchy lettuce, and a little sweet chilli sauce.”
PS – you can cook Phil’s drumsticks in a conventional oven for 2-3 hours at 180°C – but the wow factor will not be quite the same!
Serves: 4 or more
Preparation time: 10 minutes, plus marinating time
Cooking time: 4-7 hours
Ingredients
4 x 700g turkey drumsticks
For the marinade:
12oz can of bitter beer
120mls cider vinegar
240mls water
60mls oil
2 tbsp Worcester sauce
2-3 tsp Cajun spice mix
Method
The day before, make up the marinade then prick the turkey drumsticks all over. Use 1/3 of the marinade to brush over the turkey. Cover with cling film and leave in the fridge overnight.
The next morning remove the drumsticks from the fridge, season with salt and pepper and leave to come to room temperature for 30 minutes.
Turn on the barbeque, using only the front gas jets. Heat to 120°C (250° F), checking the temperature with a thermometer.
Place the turkey on the coolest part of the barbecue and cover with the lid. Cook for 30 minutes, then brush with marinade
Continue cooking over that very low heat, brushing the drumsticks every 30 minutes or so. Check they are ready - you should be able to push your finger through with little resistance after 4 hours. If you can leave it for 6-7 hours even better.
© Phil Vickery