Curried Turkey Drumsticks
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Curry powder||4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Black pepper||1 Dash|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Apple juice||1⁄2 Cup (8 tbs)|
|Crunchy peanut butter||1⁄2 Cup (8 tbs)|
|Crushed red pepper||1 Teaspoon|
In a small bowl, blend softened butter, curry powder, ginger, cloves, and black pepper.
Rinse turkey and pat dry.
Carefully peel back skin on each drumstick and spread butter mixture evenly over meat.
Pull skin back into place and secure with small metal skewers.
Arrange drumsticks on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Put lid on barbecue, drafts open (or cover with a tent of heavy-duty foil).
Cook, basting often with melted butter and turning as needed to cook evenly, until meat near bone is no longer pink; cut to test (55 to 65 minutes).
Meanwhile, in a small serving bowl, stir together apple juice, peanut butter, and red pepper.
Pass at the table to spoon over individual servings.