Slow Cooker Turkey Drumsticks

Ingredients

• 2 kg (2 drumsticks, 1 kg each)turkey drumsticks
• 50 gbutter
• 1 tspdried thyme
• 1 tspgarlic purée
• 2onions
• 2carrots
• 200 mlchicken stock
• to tastesalt
• to tasteblack pepper
• 2 tbspcornflour
• 2 tbspwater

Instructions

1. 1

   Bring to room temperature

   Take the butter and turkey drumsticks out of the fridge 30 minutes before cooking. Remove the drumsticks from their packaging and pat them dry with kitchen paper.

2. 2

   Mix the butter

   In a small bowl, mash the softened butter with the garlic purée and dried thyme using a fork.

3. 3

   Loosen the skin

   Slide a spatula between the meat and skin of each drumstick to loosen the skin without removing it.

4. 4

   Add herb butter

   Use your hands to spread the herb butter under the skin and over the outside of each drumstick.

5. 5

   Season the turkey

   Season the skin with salt and black pepper.

6. 6

   Prepare the vegetables

   Cut the onions and carrots into chunky pieces and arrange them in the slow cooker to lift the turkey off the bottom. Pour in the chicken stock, just enough to cover the vegetables.

7. 7

   Add the turkey

   Place the drumsticks on top of the onions and carrots in the slow cooker.

8. 8

   Slow cook

   Put the lid on and cook on low for 6 hours.

9. 9

   Check doneness

   The turkey should be well cooked after 6 hours. If checking with a thermometer, make sure the internal temperature reaches 74°C; the recipe notes that it can go above this when slow-cooked.

10. 10

    Crisp the skin

    For crispier skin, transfer the drumsticks to a baking tray and put them in the oven for 15 minutes.

11. 11

    Rest the turkey

    Loosely cover the drumsticks with foil and leave them to rest for at least 20 minutes.

12. 12

    Mash the vegetables

    While the turkey rests, mash the carrots and onions into the cooking juices.

13. 13

    Strain the juices

    Pour the mixture through a sieve into a jug to remove the lumps.

14. 14

    Thicken the gravy

    Pour the strained stock into a large pan and heat over medium heat. In a small bowl, mix the cornflour with the water. Slowly whisk this mixture into the pan to help prevent lumps, bring it to the boil, then lower the heat. If the gravy is not thick enough, repeat with more cornflour.

15. 15

    Pull apart the meat

    After resting, the meat should come away from the bone easily. Use two forks to pull it into smaller pieces, or use your fingers.

16. 16

    Serve the turkey

    Serve with Yorkshire puddings, roast potatoes, carrots, parsnips and Brussels sprouts.

What are slow cooker turkey drumsticks?

Turkey drumsticks are the lower part of the bird’s legs, with dark meat that suits a long, gentle cook. This American-style comfort dish cooks them with vegetables and stock, then turns the cooking juices into gravy.

Herb butter tucked under the skin flavours the meat as it cooks, while the vegetables lift the drumsticks and contribute flavour to the gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 42g protein, 10g carbs, 21g fat.

The turkey provides most of the protein, while the butter contributes much of the fat. The carrots, onions and cornflour supply the carbohydrates; serve with vegetables and choose a moderate helping of potatoes or Yorkshire pudding to balance the plate.

Why put butter under the skin?

Butter under the skin sits close to the meat, carrying the garlic and thyme as the drumsticks cook. Loosen the skin carefully with a spatula so it stays attached and can hold the butter.

Spread any remaining herb butter over the outside of the skin, then season with salt and black pepper.

The vegetable trivet

Chunky onion and carrot pieces form a bed beneath the drumsticks, keeping them off the bottom of the slow cooker. They also cook in the stock and turkey juices, ready to be mashed into the gravy base.

Add only enough stock to cover the vegetables, as directed; the turkey will release additional juices during cooking.

How to tell when the turkey is done

Cook the drumsticks on low for 6 hours. The recipe gives 74°C as the safe internal temperature; check the thickest part of the meat with a thermometer, avoiding the bone.

Once cooked, the meat should pull readily from the bone. Rest it loosely covered for at least 20 minutes before pulling it apart.

Making smooth gravy

Mash the cooked onions and carrots into the juices, then strain the mixture into a jug to remove lumps. Heat the strained stock in a pan before adding the cornflour mixture.

Whisk in the cornflour mixed with water gradually, then bring the gravy to the boil and reduce the heat. If it needs more thickening, the method suggests repeating with more cornflour.

What to serve with it

The recipe suggests Yorkshire puddings, roast potatoes, carrots, parsnips and Brussels sprouts. Spoon the gravy over the pulled turkey and sides.

If you’re making the suggested roast sides, plan their cooking separately: the drumsticks need 6 hours in the slow cooker, followed by at least 20 minutes of resting.

Recipe notes & tips

• Pat the drumsticks dry before adding the butter so the herb mixture is easier to spread.
• Loosen the skin gently with a spatula rather than tearing it.
• Keep the carrots and onions in chunky pieces so they can support the drumsticks.
• Use a thermometer to check the thickest part of the meat, away from the bone.
• Let the turkey rest for at least 20 minutes before pulling it apart.
• Whisk the cornflour mixture into the hot stock gradually to help avoid lumps.

Variations

• Add herbs: Swap the thyme for another dried herb that suits turkey.
• Include extra vegetables: Add more onion or carrot to the bed beneath the drumsticks.
• Crisp the skin: Finish the cooked drumsticks in the oven for 15 minutes as directed.
• Serve shredded: Pull the rested meat from the bone and spoon gravy over it.
• Adjust the gravy: Add more cornflour mixed with water if the gravy is not thick enough.

Common mistakes to avoid

• Skipping the drying step: Pat the drumsticks with kitchen paper before adding the butter.
• Tearing the skin: Work the spatula gently between skin and meat so the skin stays attached.
• Putting turkey on the cooker base: Arrange it on the onion and carrot pieces instead.
• Cutting the rest short: Leave the cooked turkey loosely covered for at least 20 minutes.
• Adding cornflour directly: Mix it with water first, then whisk it gradually into the stock.
• Guessing doneness: Check the thickest part with a thermometer and look for 74°C.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat the pulled turkey and gravy until steaming hot; add a little stock or water if the gravy has thickened in the fridge.

Frequently asked questions