Make this marinade on a weekend when you have some time – it’s quick and easy to make but letting the flavours steep maximizes the sweet savory complexities of this popular dish.Ontario Turkey wings and drummettes are incredibly economical and perfect for summer grilling.
1 Granny Smith apple, sliced
1 medium onion, sliced
2 pieces (1 inch/2.5 cm) gingerroot, sliced
6 cloves garlic, smashed
15 black peppercorns
2 cups (500 mL) soy sauce
1 cup (250 mL) brown sugar
1/2 cup (125 mL) sake*
1/2 cup ( 125 mL) Mirin* (Japanese cooking wine)
3 lbs (1.5 kg) Ontario turkey drummettes and wings
In saucepan, combine apple, onion, ginger, garlic, peppercorns, soy sauce, brown sugar, sake and mirin; bring to a boil. Reduce heat and simmer until marinade is reduced by about half, about 45 minutes. Let cool.
Cover and refrigerate for 12 hours and up to one day; strain marinade through a fine sieve and discard the remains. Keep marinade refrigerated in an airtight container for up to two weeks.
In re-sealable plastic bag, combine turkey pieces with 1 cup (250 mL) of the marinade. Reserve remaining marinade. Seal bag and turn to completely coat turkey. Marinate in refrigerator for at least 4 hours and up to 48 hours, turning occasionally.
Grill turkey pieces over medium heat for 30 minutes, turning often. Transfer turkey pieces to indirect heat, for another 30 minutes.
Meanwhile, in saucepan, bring reserved marinade to boil over medium high heat and let reduce until slightly thickened, about 10 minutes. Use marinade to baste turkey during the last 15 minutes of cooking.
Makes 4 to 6 servings.
Tip: The turkey can also be baked in a 350 F (180 C) oven, turning and basting occasionally, for about 60 minutes.
*You can substitute the sake for an equal amount of dry sherry and the mirin with a sweet white wine.
Per serving: 691.4 calories, 54.7 g protein, 52.4 g carbohydrates, 0.8 g dietary fibre, 5882.5 mg sodium, 28.1 g fat, 6.5 g polyunsaturated fatty acids, 7.5 g saturated fatty acids, 158.9 mg cholesterol