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2 turkey drumsticks or thighs or 1 turkey hindquarter
Salt, optional
Pepper, optional
1/4 cup water ;
1/2 cup honey
1/4 cup Djjon-style mustard
1/4 tsp. curry powder 4
Rinse turkey parts and pat dry. * Place skin side up in shallow baking pan. Add salt and pepper, if desired. Bake at 375 degrees about 35 to 40 minutes, or until skin is crisp. Drain and discard any fat.
Combine remaining ingredients in small bowl. Pour sauce over turkey; spoon or brush turkey with sauce to coat evenly. Continue roasting about 30 to 40 minutes longer or until turkey is tender; spoon sauce over turkey several times during cooking.
Cut turkey into serving-size portions; spoon sauce from pan over each serving. Makes 4 servings.
If additional recipes for using turkey parts are desired, please call the Extension Office and request them.
Facts about
turkey parts
Turkey parts are available eithe fresh or frozen in most super kets. Some types may be sold botl] boneless and bone-in. Following are some of the different turkey parts most widely available, and some suggested uses for each.
Cutlets or slices: These slices ofi breast meat usually weigh about twcfj ounces each. They are tender andf may be sauteed, braised, sliced intoj strips and stir-fried, pan-broiled or* microwaved.
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