Drumsticks are my favorite part of the turkey but like most, I used to have them only once a year on Thanksgiving—until I learned how to make them in my slow cooker. I like to brine my poultry for extra flavor and tenderness but you can skip this step if you like. Brining poultry is not at all complicated; it just takes time. You’ll need a container large enough to submerge the turkey legs. I don’t have one so I just double a gallon size freezer bag with a zip closure. Fill it with a gallon of water and 1 cup of kosher salt. Add the drumsticks, seal the bag tight and put it in the fridge for at least five hours, or overnight. Pour out the brine when you’re ready to cook but don’t rinse off the turkey.
2 turkey drumsticks
2 tablespoons onion powder
2 tablespoons dried thyme
ground black pepper
6-quart slow cooker
slow cooker roasting rack
1. Season drumsticks with onion powder, thyme, and salt and pepper to taste. Carefully pull back the skin a little to season the meat underneath.
2. Place rack into the slow cooker and place turkey drumsticks on top.
3. Cook on high until fork tender—about 5 hours. You can use the juice at the bottom to make a simple gravy.
NOTES & TIPS
•BONUS RECIPE: Turkey Gravy: In small pot, melt 2 tablespoons butter. Whisk in 2 tablespoons all-purpose flour and keep stirring until lightly browned—about 1 minute. Pour in turkey drippings, 1 teaspoon dried thyme, and add ground black pepper to taste. Simmer for a few minutes until gravy thickens slightly.
5 hours (not including brining time)