Best 17 Turkey Drumsticks Recipes

TURKEY DRUMSTICKS PERFECTO

Steps:

• Put turkey drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve.
• Brine drumsticks in refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush butter over drumsticks to coat; season with black pepper.
• Pour chicken broth into a roasting pan. Lay turkey legs into the broth. Place a lid on the roasting pan.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

ROASTED TURKEY DRUMSTICKS

Steps:

• In a large resealable plastic bag, combine flour and white pepper. Add drumsticks, one at a time, and shake to coat. In a skillet, brown drumsticks on all sides in oil. Transfer to a greased 11x7-in. baking dish; set aside. , In a large saucepan, combine the tomato sauce, broth, wine or additional broth, soup mix, paprika, Worcestershire sauce, garlic, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until flavors are blended. Add bay leaf. Pour sauce over the drumsticks. , Cover and bake at 350° for 30 minutes. Turn drumsticks; cover and bake 30-40 minutes on each side or until juices run clear and thermometer reads 180°. Discard bay leaf.

TURKEY DRUMSTICKS IN THE CROCK POT

Steps:

• Place turkey legs in Crock pot. Sprinkle with onion soup mix. Add 1/4 cup water.
• Cook on low 9-10 hours until done.
• Juice can be thickened with flour or cornstarch for gravy.

TURKEY DRUMSTICKS

Steps:

• Place drumsticks in a 13x9-in. baking dish. Arrange onion over drumsticks. Pour tomatoes on top. Combine the water, bouillon, garlic, salt, oregano and basil; pour over onion. Sprinkle with parsley., Cover and bake at 325° for 2 hours or until tender and a thermometer reads 180°.

GRILLED TURKEY DRUMSTICKS

Steps:

• Place turkey drumsticks in a large shallow dish.
• Combine remaining ingredients, stirring well.
• Pour over drumsticks, cover and marinate in refrigerator 8 hours, turning drumsticks occasionally.
• Drain drumsticks, reserving marinade.
• Wrap each drumstick and 1/4 cup marinade in heavy-duty aluminum foil.
• Grill over medium coals 1 hour, turning after 30 minutes.
• Remove foil, reserving marinade.
• Return drumsticks to grill, and continue cooking 30-40 minutes, basting frequently with reserved marinade.

GRILLED HULI HULI TURKEY DRUMSTICKS

Steps:

• Mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Pour remaining marinade into a large baking dish. Add drumsticks and turn to coat. Cover and refrigerate 8 hours or overnight., Drain turkey, discarding marinade. Place turkey on greased grill rack. Grill, covered, over indirect medium heat, 40-45 minutes or until a thermometer reads 175°,. Turn drumsticks occasionally throughout cooking. Baste often with reserved marinade during the last 10 minutes. Let stand 15 minutes; garnish with green onions.

GRILLED SPICY CHIPOTLE BARBECUE TURKEY DRUMSTICKS

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, cook onion and water over medium heat 3 to 5 minutes, stirring occasionally, until onion is tender. Stir in barbecue sauce, preserves, chile and salt. Cook 1 to 2 minutes, stirring occasionally, until heated through. Reserve 3 tablespoons sauce.
• Cover and grill drumsticks over medium-low heat 25 to 30 minutes, turning frequently and brushing with sauce during last 5 minutes, until juice of turkey is clear when thickest part is cut to bone (180°F).
• Serve drumsticks with reserved 3 tablespoons sauce.

BAKED BBQ TURKEY DRUMSTICKS

Steps:

• Preheat oven to 350°F.
• Use the TBSP of coconut oil and spread it all over the bottom of the pan.
• Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over.
• Finely dice red onion.
• Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir.
• Spoon sauce over turkey legs.
• Cover with foil.
• Bake 1 hour covered, turning legs after 30 minutes.
• Uncover legs and bake for an additional 15 minutes.
• To make it less fattening take off the skin.

"BLUE THUNDER" TURKEY DRUMSTICKS

Steps:

• For the turkey: Remove the tendons from each drumstick (or ask your local butcher to do it for you): With a flexible boning knife, make a cut at the knob end of the drumstick to separate the tendons from the bone. Locate the major tendon that resembles a cooked piece of fettuccini and follow it up the drumstick with your boning knife to cut it out. Repeat for the 3 to 4 other major tendons. Using a pair of pliers, grab and pull out the minor tendon that resembles a cooked piece of spaghetti. Repeat for the 5 to 6 other minor tendons. Scrape the boning knife against the bone to clean up any leftover meat.
• For the marinade: Place the cranberries, rosemary, sage, allspice, cloves, and cinnamon stick in a large plastic container and add 1 to 2 cups boiling water just to cover. Allow to steep for 10 to 15 minutes.
• For the brine: In a large bowl, dissolve the salt with 1 to 2 cups boiling water, whisking until the salt has dissolved.
• For the injection mixture: In a 16-ounce pint glass, combine the garlic juice, onion juice, hot sauce, chile sauce, Worcestershire sauce and stir. Fill the glass with beer and stir.
• Add the marinade mixture to the brine mixture, and then pour in the remaining beer to cool it down.
• Inject each drumstick a couple of times with the injection mixture using a meat injector. Place the drumsticks in the marinade and add 1 gallon cold water to cover. Refrigerate overnight.
• Preheat the smoker to 250 to 300 degrees F.
• Remove the drumsticks from the marinade and place in the smoker. Place the applewood chips in the smoker and smoke for 30 to 40 minutes. When they are done, they will have a light golden color and an internal temperature of 110 to 120 degrees F.
• Fill a turkey fryer with the peanut oil until it reaches the maximum capacity line. Light the burner and heat the oil until it is between 340 to 360 degrees F.
• Carefully drop each turkey drumstick into the oil and fry until the internal temperature of the drumstick registers 160 to 165 degrees F, 15 to 20 minutes. Remove from the oil and place on a paper towel on a wire cooling rack. Allow a resting time of 10 minutes before serving.

TURKEY DRUMSTICKS WITH PLUM SAUCE

Steps:

• Sprinkle turkey with salt and pepper. Place turkey in 5- to 6-quart slow cooker. Mix plum sauce, onions and soy sauce; pour over turkey.
• Cover and cook on low heat setting 8 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
• Remove turkey from cooker. Cover with aluminum foil to keep warm.
• Remove any fat from sauce. Mix cornstarch and water; stir into sauce.
• Cover and cook on high heat setting 15 to 20 minutes or until sauce has thickened. Cut turkey from drumsticks. Serve with sauce and rice.

SLOW COOKER TURKEY DRUMSTICKS WITH PLUM SAUCE

Steps:

• Sprinkle turkey with salt and pepper.
• Place turkey in 5-6 quart slow cooker.
• Mix plum sauce, green onions and soy sauce; pour over turkey.
• Cover and cook on low 8-10 hours till juices run clear.
• Remove turkey from cooker.
• Cover with foil; keep warm.
• Remove any fat from sauce.
• Mix cornstarch and water; stir into sauce.
• Cover and cook on high for 15-20 minutes till thick.
• Cut turkey from drumsticks.
• Serve with sauce and prepared rice.

SLOW-COOKER TURKEY DRUMSTICKS WITH PLUM SAUCE

Steps:

• Sprinkle turkey drumsticks with salt and pepper. In 5- to 6-quart slow cooker, place drumsticks. In small bowl, mix plum sauce, onions and soy sauce. Pour over turkey.
• Cover; cook on Low heat setting 8 to 10 hours.
• About 25 minutes before serving, remove turkey from slow cooker; place on serving platter. Cover with foil to keep warm. Remove any fat from liquid in slow cooker.
• In small bowl, blend water and cornstarch until smooth. Stir into liquid in slow cooker. Increase heat setting to High. Cover; cook 15 to 20 minutes longer or until sauce has thickened. Remove turkey meat from bones. Serve turkey with sauce over noodles.

OVEN-BARBECUED TURKEY DRUMSTICKS

Steps:

• Preheat oven to 350°. Stir together ketchup and next 6 ingredients in a 1-qt. saucepan over medium-high heat. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 minutes.
• Place drumsticks in an 11- x 7-inch baking dish. Pour 1 cup ketchup mixture evenly over drumsticks.
• Bake, covered, at 350° for 1 hour; uncover, top with remaining 1 cup sauce, and bake 30 more minutes or until fork tender.

ENCRUSTED TURKEY DRUMSTICKS

Steps:

• Skin and season turkey legs with salt and pepper (or your favorite seasoning salt).
• Shake the legs in a plastic bag, with seasoned (salt and pepper) flour to coat.
• Coat legs in beaten mixture of egg and Tabasco.
• Press legs in fresh bread crumbs to coat.
• Place legs on foiled baking sheet.
• Microwave butter and garlic for one minute.
• Pour melted butter mixture over turkey drumsticks.
• Sprinkle thyme on each drumstick. Bake 350 for 2-21/2 hours uncovered (but cover with foil if you think crust is getting too browned). No need to turn drumsticks over while baking.
• An hour before the meat is done you can throw buttered/oiled/seasoned halved new potatoes (or any root vegetable for that matter) to be baked alongside the drumsticks.

TURKEY DRUMSTICKS WITH POTATOES AND ZUCCHINI

Steps:

• Set oven to 325 degrees In a large skillet, heat oil with 3 tablespoons butter.
• Season the drumsticks with seasoning salt (or white salt) and pepper.
• Brown the turkey drumsticks, then transfer to a 3-qt Dutch oven.
• Top drumsticks with the sliced onions and minced garlic (if using).
• In the same skillet, heat the tomatoes, with the bouillon cubes and the seasonings, until bouillon cubes are dissolved; pour mixture over the turkey and the onion. Cover, and bake for about 2 hours, basting occasionally with juices (it might take longer than 2 hours to cook the turkey legs, depending on the size).
• Add the potatoes and sliced zucchini; cover and bake 20-25 minutes longer, or until veggies are desired tenderness.
• Transfer the turkey and veggies to a serving dish and keep warm.
• Combine the cornstarch and 2 tablespoons cold water until smooth; stir into the tomato mixture.
• Bake, uncovered for 10-15 mins, or until slightly thickened Pour over the turkey and the veggies.
• Season with more salt and pepper if desired.

TURKEY DRUMSTICKS PAPRIKA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Mix olive oil and paprika in a roasting pan to form a paste. Place lid on roasting pan or cover with aluminum foil.
• Bake paprika paste in preheated oven until fragrant, about 15 minutes. Stir onion and pepper into paprika mixture; add turkey drumsticks, turning to coat. Cover roasting pan with a lid or aluminum foil and return to oven.
• Continue baking until turkey is very tender and meat falls away from the bone, 4 to 5 hours. Remove bones, leaving meat in pan, and stir in cream of mushroom soup and white wine. Simmer mixture over medium heat until hot, about 5 minutes.

ITALIAN TURKEY DRUMSTICKS

Steps:

• Place turkey, salt and garlic in 12-inch skillet; add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer 1 hour to 1 hour 15 minutes or until turkey is tender; drain.
• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
• Mix spaghetti sauce, wine and oil; brush over turkey.
• Cover and grill turkey 4 to 6 inches from medium heat 30 to 40 minutes, brushing occasionally with sauce mixture and turning after 20 minutes, until very tender and well browned. Discard any remaining sauce mixture.