Slow Oven-Baked Turkey Drumsticks with Potatoes and Asparagus

Preheat the oven at 275°F.

Mix the turkey ingredients together (butter, cooking oil, maple syrup, vinegar, thyme, garlic and a pinch of salt and pepper) in a baking dish to create a sauce. Put the turkey drumsticks on the baking dish, pierce with a fork, and coat drumsticks with the sauce to distribute evenly on and under the skin.

Put the dish in the oven and bake for 4 full hours. Reserve the cooking fats when done.

Put the potatoes in a pot, cover with water and sprinkle with a generous pinch of salt. Bring to a boil and cook until tender. Drain. Cut potatoes in half and set aside.

Once the drumsticks are cooked, golden and fork-tender, remove from the oven and let cool for a few minutes, then shred the meat and keep warm.

In a hot skillet set at medium-high heat, pour a small amount of the reserved cooking fats and cook the potatoes until golden and tender. Remove the skillet from heat and set aside.

In the same skillet, cook the asparagus 2-3 minutes, then remove from heat.

Assemble your plates with turkey, potatoes and asparagus.