455 grams of Portuguese-style palha potatoes, or regular potatoes cut into matchsticks
455 grams onions
3 garlic cloves
2 bay leaves
1/2 cup of olive oil
Salt and ground black pepper to taste
Small handful of fresh parsley
Black olives to taste
Frying oil, if using regular potatoes
For the marinade:
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 cup white wine
6 teaspoons butter
Preheat oven to 355 degrees F.
Rinse the turkey drumsticks and pat dry. Place drumsticks in a roasting pan.
Whisk the ingredients for the marinade together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
Roast in preheated oven until no longer pink at the bone and the juices run clear, about 1.5 hours. Baste occasionally with the juices or butter.
Remove the drumsticks from oven. Let them rest and cool for about ten minutes.
Remove the skin, nerves and bones. Shred the meat into bite-sized strips.
If you have palha potatoes, skip this step. Add oil into a deep pot and warm it over medium-high to high heat. Fry the matchstick potatoes in the hot oil until golden and crispy, about seven to ten minutes. Once the potatoes are done, remove from the oil with a slotted spoon and place them on a paper towel to drain the excess oil.
Cut the garlic and the onion into fine rings.
Add olive oil to a skillet. Add the thinly sliced onion, chopped garlic and bay leaf and sauté together until golden, about seven minutes.
Add the shredded turkey in with the onions and garlic and cook for several minutes until the it soaks up the oil.
Remove the bay leaf. Add palha potatoes or the fried matchstick potatoes and mix together for a few minutes.
Reduce heat to low. Whisk the eggs, salt and pepper together in a bowl. Add the beaten eggs to the skillet. Continue to stir and cook until the eggs have a creamy texture. Remove from the heat before the eggs solidify (they shouldn’t be scrambled).
Serve hot and garnish with black olives and chopped parsley.