Deviled Turkey Legs (Dan Gill)

Deviled Turkey Legs (Dan Gill)

Make four or five long slits in the drumsticks, stuff with yellow mustard and douse well with Worcestershire sauce.

Brown in a hot skillet. The slits will open and you can stuff in more mustard. Douse again with Worcestershire.

If you think you are using way too much mustard and Worcestershire, you are probably doing it about right. Add a little water, cover and braise for about an hour or so, turning occasionally, until the meat is fully tender.

Remove the legs and deglaze the pan with only enough water to make a rich, dark brown sauce. Serve with rice.