10 small white boiling onions, peeled and
left whole, or 4 medium-size onions, peeled and cut in half
8 cloves garlic, peeled and left whole
1 cup Cinzano
salt and freshly ground black pepper
1 tbsp chopped fresh thyme; or 1 tsp dried
Preheat the oven to 400 degrees. Place the
turkey legs in a medium-size roasting pan. Surround them with the onions
and garlic and pour the Cinzano on top. Season well with salt, pepper
and thyme. Roast the turkey and vegetables, basting occasionally and
stirring the onions and garlic once so they brown evenly, until the
drumsticks feel tender when pressed and the internal temperature reaches
165 degrees, about 1 hour.
Makes 2-4 servings
Around Thanksgiving, when fresh-killed
turkeys appear in just about every butcher shop in town, you might want
to think about buying an extra bird and either freezing it whole or
having the butcher cut it into small serving pieces and then freezing
them so you can enjoy turkey throughout the year.
These turkey legs are superb roasted with
small white boiling onions and a splash of Cinzano, or sweet vermouth.
You can substitute red wine mixed with 2 tbsp honey to duplicate the
sweet, intense flavor of Cinzano. You can also use 1 pound of chicken
legs, instead of the turkey.