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Level
very easy
Prep Time
10 min
Total Time
80 min
Serves
6

Ingredients

4
turkey drumsticks
2 tbsp
olive oil, divided
30 mL
1 tsp
salt, divided
5 mL
1/2 tsp
pepper, divided
2 mL
2
red onions, quartered
1
acorn squash, seeded, cut into 1.5-in. (4-cm) thick wedges
2 cups
peeled and chopped celery root (large chunks)
500 mL

Directions

Step 1
Preheat oven to 400°F (200°C). Line baking sheet with foil. Arrange turkey drumsticks on top. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/4 tsp (1 mL) each salt and pepper, turning drumsticks to coat. (Note: For more spicing, also add 2 tsp (10 mL) chili powder and 2 tsp (10 mL) ground cumin.) Set aside.
Step 2
In large bowl, toss vegetables with remaining oil, salt and pepper; spread on second baking sheet.
Step 3
Place turkey in oven and roast 45 min., or until skin starts to turn golden. Reduce temperature to 350°F (180°C). Place baking sheet with vegetables into oven and continue roasting another 20 to 25 min., or until instant-read thermometer inserted into thickest part of drumstick reads 165°F (74°C) and vegetables are fork-tender and golden.
Step 4
Remove meat from drumsticks to serve alongside roasted vegetables.

Tip

For extra moist and well-seasoned turkey, brine the drumsticks before roasting. Dissolve 3/4 cup (175 mL) salt into 5 cups (1.25 L) water. Cool brine completely. Place turkey drumsticks into large plastic zip-top bag(s), pour in brine and seal tightly. Place sealed bag(s) into large bowl. Chill in fridge overnight.

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Nutrition Facts

Nutrition Description:
Per serving (1/6 of the recipe):
Calories:
460
Fat:
23
Saturated Fat:
5
Carbs:
16
Fibre:
3
Sugar:
2
Cholesterol:
230 mg
Protein:
49
Sodium:
580 mg
Potassium:
0