Crockpot Giant Turkey Drumsticks with Garlic Herb Butter

These giant turkey drumsticks are a showstopping main that tastes like a Renaissance feast but comes together with almost no effort.

The slow cooker does all the work: a simple rub of garlic herb butter, a splash of white wine and chicken broth, and six hours on low transform the meat into something so tender it falls off the bone. The bubbling jus becomes a rich, savory sauce that begs to be spooned over mashed potatoes.

Turkey drumsticks are often overlooked in favor of the breast, but they're actually the most flavorful and forgiving part of the bird—especially when cooked low and slow. This recipe takes the classic slow cooker approach: rub the drumsticks with a garlicky, herbed butter, add a cup of white wine and chicken broth, and let the machine do the rest.

The result is meat that's ultra-succulent, infused with rosemary, thyme, and a hint of smoked paprika. The pan drippings become a natural jus that elevates the whole dish. It's a rustic, hearty meal that feels both nostalgic and new.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in turkey drumsticks, turning tough muscle into fork-tender meat.

Unlike roasting, which can dry out the leaner parts, the moist environment of the slow cooker keeps everything juicy. The butter and wine work together to create a rich, flavorful braising liquid that infuses the meat as it cooks.

The garlic herb butter serves two purposes: it seasons the skin directly and also melts into the cooking liquid, creating a fragrant jus. The wine adds acidity that balances the richness of the butter and enhances the natural savoriness of the turkey.

Because the drumsticks cook low and slow, all those flavors have time to meld and deepen, resulting in a deeply satisfying dish with minimal hands-on time.

Notes and substitutions

For the best flavor, use fresh rosemary and thyme rather than dried—they hold up better over the long cooking time and add a brighter herbaceous note. Smoked paprika is key; it gives the butter a subtle smokiness that complements the turkey and wine. If you don't have smoked paprika, regular paprika will work, but the flavor will be less complex.

The white wine should be dry and something you'd drink—Sauvignon Blanc or Pinot Grigio are great choices. The chicken broth should be low-sodium so you can control the salt level. If you prefer a non-alcoholic version, substitute the wine with additional chicken broth and a tablespoon of white wine vinegar for acidity.

• dry white wine: Use additional chicken broth plus 1 tablespoon white wine vinegar for a non-alcoholic version.
• fresh rosemary and thyme: Use 1 teaspoon each of dried rosemary and dried thyme if fresh herbs are unavailable.
• unsalted butter: Use salted butter and reduce the added salt to 1/2 teaspoon.
• bone-in turkey drumsticks: Use bone-in chicken thighs or drumsticks, but reduce cooking time to 4 hours on low.

Equipment

• 7-quart oval slow cooker
• Small bowl
• Measuring cups and spoons
• Tongs
• Ladle or baster