Barbecued Quebec turkey drumstick

Servings: 4

Preparation: 15 minutes

Brining: 12 hours

Cooking: 2 hours 30 minutes

INGREDIENTS

• 8 burger buns
• 60 ml (4 tbsp) melted butter

The brine

• 2 L (8 cups) water
• 250 ml (1 cup) maple syrup
• 250 ml (1 cup) whisky
• 2 bay leaves
• 125 ml (1/2 cup) coarse salt
• 90 ml (6 tbsp) peppercorns
• 4 Quebec turkey drumsticks

The barbecue sauce

• 125 ml (1/2 cup) maple syrup
• 250 ml (1 cup) ketchup
• 500 ml (2 cups) chicken broth
• 125 ml (1/2 cup) tomato paste
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) onion powder
• 90 ml (6 tbsp) white vinegar
• 125 ml (1/2 cup) whisky
• Salt and pepper to taste

Coleslaw

• 250 ml (1 cup) green cabbage, shredded
• 250 ml (1 cup) red cabbage, shredded
• 1 clove garlic, minced
• 60 ml (4 tbsp) mayonnaise
• 60 ml (4 tbsp) olive oil
• 60 ml (4 tbsp) lemon juice
• 120 ml (8 tbsp) parsley leaves, chopped
• Salt and pepper to taste

PREPARATION

1. In a bowl, mix the water, maple syrup, whisky, bay leaf, coarse salt, peppercorns, add the drumsticks and let brine for 12 hours in the refrigerator.
2. For the barbecue sauce, in a saucepan, simmer the maple syrup, ketchup, broth, tomato paste, garlic and onion powder, vinegar and whisky. Let it reduce slowly until syrupy. Check the seasoning.
3. Preheat the barbecue to 140 °C (275 °F).
4. Prepare 4 sheets of aluminum foil to prepare the papillotes.
5. On each sheet, place a drumstick coated with prepared barbecue sauce, add a few spoonfuls of sauce and close the paillotes.
6. On the barbecue grill, place the papillotes and cook in indirect cooking, lid closed, for 2 hours.
7. Remove from the foil and directly on the hot barbecue grill, place the drumsticks, brushed with sauce and leave to caramelize for a few minutes, in indirect cooking and lid closed.
8. On the work surface, shred the drumsticks.
9. In a bowl, mix the green cabbage, red cabbage, garlic, mayonnaise, olive oil, lemon juice, parsley, salt and pepper. Check the seasoning.
10. Brush the burger buns with melted butter and grill them lightly on the barbecue grill.
11. Spread the shredded meat and salad in each bun.