Turkey drumsticks with cranberry BBQ sauce

Preparation 30 min
Cooking 1 h 45 min
Servings 3 to 4
Freezing Absolutely

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Ingredients
Preparation
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This turkey drumsticks with cranberry BBQ sauce was created in collaboration with SYNERGIE CANADA, a kick ass logistics company located in Blainville. They asked me to develop an exclusive recipe to offer a cooking box to their employees! I find the idea brilliant! #lecoupdegrace #collaboration #detachetacebite

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Ingredients

2 tablespoons olive oil
1 red onion, chopped
3 garlic cloves, chopped
1/2 cup dried cranberries
1 cup ketchup
1/3 cup water
1 cup red beer
1/2 cup honey
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon honey Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon dried oregano
1 teaspoon BBQ spices mix
2 turkey drumsticks (or 8 chicken drumsticks but you’ll have to adjust cooking time)
Salt and pepper from the mill

Ingredients for the couscous

1/2 yellow onion, finely chopped
2 garlic cloves, finely chopped
3 Nantes carrots, cut in 4 lengthwise, sliced
1/2 teaspoon Italian spices
Olive oil
1 cup pearl couscous
1 1/4 cups chicken broth, hot

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Preparation

In a medium saucepan heated over medium heat, add olive oil and then sauté onion, garlic and cranberries for 3-4 minutes.
Add the ketchup and water then mix. Bring to a boil, reduce the heat and simmer for 5 minutes.
Except for the turkey, add the rest of the ingredients, season salt and pepper and mix. Continue cooking over medium heat and simmer for 20 minutes, stirring regularly.
Remove from heat and blend until smooth. Set aside.
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
Place drumsticks on the baking sheet and brush with BBQ sauce. Bake 45 minutes to 1 hour or until the internal temperature is 74 ° C (165 ° F). Brush regularly and turn halfway through cooking.
Meanwhile, prepare the vegetable couscous. In a saucepan heated over medium heat, add the onion, garlic, carrots, Italian spices and add a good dash of olive oil. Cook for 5 minutes while stirring. Season generously with salt and pepper.
Add the couscous and mix. Cook, stirring, for 1 minute.
Add the chicken broth, mix and bring to a boil. Cover, reduce heat to low and simmer for 10 to 12 minutes or until the water is absorbed and the couscous is cooked.

Our sommeliers suggest

Mirabeau Classique Côtes de Provence 2024

Provence, France

Mirabeau Classique is a fruity, generous rosé from Provence, with enough ripe fruit to meet the cranberries in the sauce and enough freshness to stand up to all that honey and molasses. Rosé is the easy middle ground here: lighter than a red, with more body than most whites, so the turkey drumsticks never feel heavy. Serve it very cold, napkins within reach! See the product

Comme un Noël sur l'Acide, 4.2%

Maltstrom

Cranberry is in the sauce and in the beer, fresh and dried on both sides. The acidity of this sour cuts through the sugar in the BBQ sauce and the fat of the drumsticks, and the result smells like the holidays without having to wait for December. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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