Turkey drumsticks, osso buco style

 

            Fresh ginger and orange juice give this dish a real pick-me-up. And the garnish, a mixture of basil, orange rind and garlic, adds a final zip. Serve with orzo or rice.

Makes 4 servings

Drumsticks

• 2½ tablespoons olive oil
• 4 skinless turkey drumsticks (about 12 ounces each)
• ¼ teaspoon salt
• ½ cup all-purpose flour
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 2 teaspoons finely chopped, pared fresh ginger
• Two-third cup dry white wine
• ¾ cup crushed tomato 
• 4 strips orange rind
• ½ cup orange juice

Garnish

• 2 tablespoons finely chopped fresh basil or parsley
• 1 teaspoon finely chopped garlic
• ½ teaspoon finely chopped orange rind

1. Preheat oven to 350F.
2. Heat oil in Dutch oven or large saucepan over moderate heat ; sprinkle turkey with salt.
3. Dredge in flour, shaking off excess ; add to Dutch oven, working in batches if necessary, cook until turkey is browned all over, about 10 minutes.
4. Remove to bowl.
5. Reduce heat to low, add onion, garlic and ginger to Dutch oven ; cook, uncovered, stirring frequently, until lightly browned and softened, about 10 minutes.
6. Add wine, increase heat to moderate and cook 2 minutes ; add tomato, orange rind, orange juice and turkey.
7. Bring to boiling, cover ; baked in preheated oven for 40 to 45 minutes until tender.
8. Meanwhile, prepare garnish ; combine all garnish ingredients in small bowl.
9. Spoon turkey and liquid onto serving plates ; sprinkle a little of the garnish over each serving.

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