Crockpot Giant Turkey Drumsticks with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For the most flavorful jus, use a good-quality dry white wine that you'd enjoy drinking. The wine reduces slightly during the long cook, concentrating its flavor.

If you prefer a thicker sauce, you can transfer the jus to a saucepan after the turkey is done and simmer it for 5-10 minutes to reduce. Alternatively, whisk in a slurry of cornstarch and cold water to thicken it quickly.

To get the skin crispier, after slow cooking, transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is golden and slightly charred. Keep a close eye on them to avoid burning. This step is optional but adds a nice textural contrast to the tender meat.

Variations

• Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the garlic herb butter along with a teaspoon of adobo sauce. This gives the drumsticks a smoky, spicy kick that pairs well with the wine and herbs.
• Citrus Herb: Replace the white wine with orange juice and add the zest of one orange to the butter. Omit the smoked paprika and use an extra tablespoon of thyme. The citrus brightens the rich flavor of the turkey.
• Honey Mustard Glaze: Stir 2 tablespoons of Dijon mustard and 1 tablespoon of honey into the cooking liquid along with the wine and broth. The mustard adds tang and the honey a subtle sweetness that caramelizes slightly during cooking.
• Garlic Mushroom: Add 8 ounces of sliced cremini mushrooms to the slow cooker along with the drumsticks. They will release their liquid and absorb the herb jus, becoming a delicious side dish to serve with the turkey.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Keep the jus separate to pour over when reheating.

Freezer

Freeze the cooked drumsticks and jus in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven with the jus for 15-20 minutes, or in the microwave in 1-minute intervals until hot.

Store leftover turkey drumsticks in an airtight container in the refrigerator for up to 4 days. Keep the jus in a separate container.

To reheat, place the drumsticks in a baking dish, pour the jus over them, and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through. The meat will remain moist thanks to the jus.

You can prepare the garlic herb butter up to 3 days in advance and keep it refrigerated. Rub the drumsticks with the butter and refrigerate them overnight for even more flavor. The next day, place the drumsticks in the slow cooker, add the wine and broth, and cook as directed. The cooking time remains the same.

Serving ideas

These turkey drumsticks are a feast on their own, but they pair beautifully with creamy mashed potatoes, roasted root vegetables, or a simple green salad.

The rich jus is perfect for spooning over potatoes or mopping up with crusty bread. For a truly rustic presentation, serve the drumsticks on a large wooden board with the jus in a small bowl for dipping.

This dish also works well for a casual gathering—let guests pull the meat off the bone with their hands, Renaissance-style.

Provide plenty of napkins and maybe some warm, buttered rolls to soak up the juices. The leftovers are just as delicious, whether you shred the meat for sandwiches or chop it into a hearty soup.

Frequently asked questions

Recipe card

Crockpot Giant Turkey Drumsticks with Garlic Herb Butter

Prep 15 minCook 6 hTotal 6 h 15 minServes 4

Ingredients

• 4 bone-in turkey drumsticks (about 1 pound each)
• 1/2 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup dry white wine
• 1 cup low-sodium chicken broth

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

620

Protein

55 g

Carbohydrates

4 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.