Adokougbi

🦃 Turkey rumps simmered with aromatics then browned in the oven.

Ingredients

• 1.2 kg raw plain turkey rumps prepared by butcher, bone-in
• 200 g onion
• 12 g garlic
• 15 g peeled fresh ginger
• 1 bay leaf
• 1 clove
• 10 ml oil
• 3 g salt
• 1 g black pepper
• 1.2 litre water for first cooking

Preparation

Preheat conventional oven to 210 °C near end of first cooking. Do not rinse raw poultry. Put rumps in pan with sliced onion, chopped garlic and ginger, bay, clove, salt, pepper and water.

Bring to boil then simmer partly covered about 45–55 minutes. Check at least 74 °C in thickest part without touching bone; extend if needed.

Lift cooked rumps with clean tools and drain. Remove bay and clove. Reserve some drained cooked onion to serve; broth is not poured into roasting tray.

Place rumps without overlap on rack over oven-safe rimmed tray. Brush with 10 ml oil and roast 15–20 minutes watching colour and collected fat. Do not let smoke or add water to hot fat.

Rest 10 minutes and divide into 4 portions with reserved cooked onion. Reference: 15 minutes preparation, 1 hour 15 cooking including heating and browning, 10 resting, total 1 hour 40. Warn of bones; raw bone-in weight differs from edible yield.