Morello cherry and tarragon turkey drumsticks
22 g, (50g)
skinless turkey leg
1030 g, 8 drumsticks
canned black cherries in syrup
450 g, (670g jar)
10 g, (1 small bunch)
½ cup(s), (125ml)
- Place flour in a large bowl. Season with salt and pepper. Add turkey and toss to coat.
- Heat oil in a large non-stick frying pan over a medium heat. Cook turkey, turning, in batches, for 6–8 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Drain cherries over a bowl. Reserve a few sprigs of tarragon. Add cherries, 3/4 cup (185ml) cherry liquid, stock and remaining tarragon to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours). Discard tarragon. Transfer drumsticks to a plate. Using 2 forks, remove meat from drumsticks. Discard bones. Serve turkey meat topped with cherries, sauce and reserved tarragon.