Broadbeam Bacon-Wrapped Turkey Club

Post date: Dec 22, 2016 1:43:12 PM

-- By Bombulina Tastyspoon --

When you think of a club you don't think of nibbling some tender flesh off a juicy bacon wrapped bone, right? Well, head to the Halls of the Broadbeams this Yule and you might be in for a pleasant surprised. This Yule we offer you a look into the ever so tasty "Bacon-Wrapped Turkey Club". It's Turkey, it's bacon, it's Yule… what's not to love?!

Ingredients

• • 2 turkey legs, uncooked (I found turkey legs cheapest and tastiest at the Bree chicken market)

  • 8-12 slices of bacon (depending on leg size)

  • Chicken spices (mix of celery flakes, salt, paprika, garlic, onion, thyme, sage, black pepper and rosemary)

  • Toothpicks

  • Boning Knife

  • Clean Pliers

Instructions

Firstly we'll need to neatly make a piece of the bone free from any flesh, so we have a decent handle.

To do that pull back on the skin of the turkey leg while using a boning knife to gently separate it from the meat. Once you’ve pulled it back to about an inch from the end, don’t bother taking it off yet.

Gently work the skin back towards that small bone-end, leave the skin on so you’ll have a “handle” to pull it off. There are 3 bone blades towards the thin end of the drumstick. Work the boning knife below them between them and the meat, cutting them loose. This may take time to clean this decently, but well worth it. Otherwise it won't look as neat.

Use the boning knife (cutting away from you always) to work most of the bits off to scrape down to the bone.

Then use the pliers to grab any small pieces in crevices.

Push the meat down into a ball. The result should look like a club with meat on the end.

Season with lots of chicken spices (I find a mix of celery flakes, salt, paprika, garlic, onion, thyme, sage, black pepper and rosemary works best)

Wrap in bacon and toothpick where needed.

Season again with the above mentioned chicken spices.

Barbecue in your over at 180C (350F) for about an hour to an hour and twenty minutes depending on size of the clubs.

Allow to cool a bit and then remove all the toothpicks.

Glaze with your favorite sauce and serve with the sides of your liking.

Enjoy!