Roast Turkey Drumsticks with Vegetables

Prep time: 10min
Total time: 80min
Serves: 6
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
Per serving (1/6 of the recipe):
calories
460
fat
23 g
saturated fat
5 g
carbs
16 g
sugar
2 g
protein
49 g
cholestrol
230 mg
fibre
3 g
sodium
580 mg

Directions

  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.

  2. In large bowl, toss vegetables with remaining oil, salt and pepper; spread on second baking sheet.

  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.

  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.