How to Keep the Drumsticks Warm

Turkey drumsticks are often a choice portion for dark meat lovers.

The drumstick portions on cooked poultry can cool quickly once the bird is out of the oven. Leg portions on turkeys, chickens and ducks are often referred to as drumsticks. Dark meat from the drumsticks has a higher fat content than the white meat of a poultry breast. Texture changes rapidly in the dark meat as the interior fats cool and congeal. An insulating wrap can trap escaping steam and keep drumsticks warm all the way to the plate.

Things You'll Need

• Heat-resistant glove or mitt
• Carving knife
• Heavy-duty aluminum foil
• Oven safe platter

Instructions

1. Extract the cooked poultry from the oven with protective gloves. Turn off the oven and close the door.

2. Grab the bone end of each drumstick with a protected hand. Pull outward away from the bird until the connecting joints are exposed. Lift the drumsticks all the way off the bird if the joint falls apart.

3. Separate the drumstick portions from the cooked poultry with a carving knife. Rock the blade back and forth as you press down to sever the bones in the leg joint. Cut away skin and other connections with the blade until both drumsticks are free.

4. Roll each severed drumstick in a double layer of heavy-duty aluminum foil. Crimp the foil closed to create a moisture tight seal.

5. Place the sealed aluminum foil package onto an oven safe platter. Slide the platter onto the center rack of the warm oven and close the door. Take the drumsticks out of the aluminum foil just seconds before serving.

Tips & Warnings

• Use moist heat to reheat cold poultry. Place a pan of water in the oven or microwave along with the cold meat to create a moist environment.

• Store cooked poultry in air-tight glass or plastic containers in the refrigerator or freezer.

References

• Purdue University: 4-H: Cooking Meat and Poultry
• Kansas State University: Let's Talk Turkey