Brine 750 ml Water 40 grams Smoked sea salt 7 grams of Palm sugar 2.5 grams Black peppercorns 2 grams of Jalapeño pepper 2 grams Smoked paprika powder 1 gram Ground cumin seeds 1 Bay leaf 1 clove of Garlic 1 Onion
Rub 6 grams of Palm sugar 4 grams of Baking powder 4 grams Paprika powder 4 grams of Garlic powder 4 grams of Ground cumin seeds
Sauce 60 ml Rice wine (Mirin) 60 ml Soy sauce 45 ml Water 30 grams of Palm sugar 20 ml Sweet chili sauce 3 cloves of Black garlic
Tray Pastry brush Whisk Pan Pan Mortar Sunflower oil
Prepare all ingredients for the sticky turkey drumstick. First make the brine by filling a large pan with water. Add the smoked sea salt, palm sugar, black peppercorns, smoked paprika, jalapeño pepper, garlic, cumin seeds, onion and a bay leaf. Bring this to the boil while stirring until the salt and sugar have dissolved. Let it simmer for another 5 minutes. Let the brine cool completely. For example, pour the brine into an ice-cold pan which is in a container of ice water.
Place the turkey drumstick in the brine, making sure it is completely covered. Put this in the fridge for 5 hours. Then remove the turkey drumstick from the brine. Rinse it under cold running water and then pat it dry. Return the turkey drumstick to the refrigerator for at least another hour.
In the meantime, make the rub from palm sugar, baking powder, paprika, garlic powder and ground cumin seeds. Mix these ingredients together in a mortar. You can also use an electric coffee grinder for this.
After at least an hour, remove the turkey drumstick from the refrigerator. Sprinkle it generously with the rub. Let the turkey drumstick come to room temperature.
Prepare the barbecue with an indirect zone with a temperature of 115 gr. C.
When the barbecue is up to temperature, place the turkey drumstick on the barbecue. Cook it to a core temperature of 76 gr. C. in a closed barbecue.
Make the sauce for the sticky turkey drumstick. Finely chop black garlic cloves. Heat a little sunflower oil in a pan. Fry the black garlic briefly. Add the palm sugar and fry it. Add the sweet chili sauce, rice wine (mirin) and soy sauce. Bring it to the boil while stirring with a whisk. Deglaze it with water and let the sauce reduce a little. Keep the sauce warm.
Once the turkey drumstick had rächen a core temperature of approx. 73 gr. C. , brush it with the warm sticky sauce with a pastry brush. Make sure the sauce is evenly distributed all around. Let the sauce caramelize nicely. Cook the sticky turkey drumstick to a core temperature of 76 gr. C.
Remove the sticky turkey drumstick from the barbecue and garnish it with some roasted sesame seeds and finely chopped spring onion. Serve it with some of the warm sauce.