Crockpot Giant Turkey Drumsticks with Garlic Herb Butter Step-by-step instructions

Before you start

Before you start, make sure the turkey drumsticks are fully thawed if they were frozen. Pat them dry with paper towels to help the butter adhere. Soften the butter to room temperature so it mixes easily with the herbs and spices.

Mince the garlic, chop the rosemary, and strip the thyme leaves from the stems. Measure out the wine and broth. Have a 7-quart slow cooker ready. The prep takes about 15 minutes, and then the slow cooker does the rest.

Instructions

Prep the Butter and Drumsticks

1. 1Make the Garlic Herb Butter
   In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme leaves, smoked paprika, kosher salt, and black pepper. Mash with a fork until the mixture is smooth and well combined. The butter should be spreadable but not melted.
   Look for The butter is fragrant with herbs and garlic, and the paprika gives it a deep red color.
   Tip Soften the butter at room temperature for about 30 minutes before mixing. If short on time, microwave in 10-second bursts until soft but not melted.
2. 2Rub the Drumsticks
   Pat the turkey drumsticks dry with paper towels. Rub the garlic herb butter all over each drumstick, covering the skin thoroughly. Press the butter into the crevices and under the skin where possible. Place the drumsticks into the slow cooker insert, arranging them in a single layer if possible.
   Look for Each drumstick is coated with a thick layer of herbed butter, and the skin looks glossy.
   Tip Use your hands to massage the butter in for even coverage. Wear food-safe gloves if preferred.

The garlic herb butter should be well combined and fragrant, with the paprika giving it a warm red hue. The drumsticks are evenly coated, and the butter clings to the skin.

The slow cooker insert is ready with the drumsticks arranged in a single layer. The butter may start to soften slightly at room temperature, but that's fine—it will melt during cooking.

Slow Cook and Baste

3. 3Add the Wine and Broth
   Pour the white wine and chicken broth around the drumsticks, being careful not to wash off the butter. The liquid should come up about halfway up the sides of the drumsticks. If the drumsticks are not submerged, that's fine—the steam will cook them.
   Look for The liquid is pale golden with the wine and broth, and the butter floats on top.
   Tip Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, which can make the jus cloying.
4. 4Slow Cook on Low
   Secure the lid on the slow cooker. Set the slow cooker to LOW and cook for 6 hours. Do not open the lid during cooking, as each opening releases heat and extends cooking time. The turkey is done when the meat is fork-tender and pulls away from the bone easily.
   Look for The kitchen fills with the aroma of garlic, herbs, and wine. The liquid is gently bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the temptation to peek—each lid lift adds about 20 minutes to the cooking time.
5. 5Baste the Drumsticks
   After 6 hours, carefully remove the lid. Using tongs, gently turn the drumsticks in the cooking liquid to coat them with the herb jus. Spoon some of the jus over the tops of the drumsticks. The meat should be so tender that it begins to pull away from the bone.
   Look for The meat is visibly shrinking from the bone, and the jus is rich and aromatic.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a baster or a large spoon to drizzle the jus over the drumsticks. This adds moisture and flavor.

After 6 hours, the slow cooker is filled with a bubbling, aromatic jus. The drumsticks are deeply browned from the paprika and butter, and the meat is visibly pulling back from the bone. When you gently poke the meat with a fork, it feels incredibly tender. The kitchen smells of garlic, herbs, and wine—a sign that the flavors have melded beautifully.

Serve and Enjoy

6. 6Serve with Pan Drippings
   Transfer the turkey drumsticks to a serving platter or wooden board. Spoon or pour the rich pan drippings over the top of each drumstick. Serve immediately with mashed potatoes or your favorite sides, and pass extra jus at the table.
   Look for The drumsticks are glistening with buttery jus, and the meat is falling off the bone.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Strain the jus through a fine-mesh sieve for a smoother sauce, or serve as is for a rustic feel.

The drumsticks are glistening with a buttery, herb-flecked jus. When you pick one up with tongs, the meat starts to fall off the bone. The jus is rich and savory, with a slight sweetness from the wine. Serve immediately over mashed potatoes or alongside crusty bread to soak up every last drop.

Common mistakes

One common mistake is opening the slow cooker too often to check on the food. Each time you lift the lid, heat escapes, and the cooking time extends. Trust the recipe and wait until the 6-hour mark.

Another mistake is using too much liquid—you only need enough to come up about halfway; too much will dilute the flavor. Also, resist the urge to crank the heat to high to speed things up; the low heat is essential for tenderizing the meat.

How to tell it’s done

The turkey drumsticks are done when the meat is fork-tender and easily pulls away from the bone. To be safe, check the internal temperature with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.

It should read 165°F (74°C). The meat will be moist and juicy, and the skin will have darkened slightly from the paprika and butter. If the meat isn't quite there, continue cooking on low for another 30 minutes and check again.

• Poultry: 165°F (74°C) in the thickest part