Turkey drumsticks with cranberry BBQ sauce

Preparation :30 min Cooking :1h45 min
Difficulty :easy
Servings :3 to 4

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


  • 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


  • 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.
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