Braised Turkey Drumsticks
Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsTurkey drumsticks are the unsung hero of the meat counter: big on flavor, gentle on the wallet, and practically foolproof when you braise them.
A good sear locks in the juices, then a slow simmer in seasoned broth does the heavy lifting while you go about your day.
After about an hour and a half, the meat is so tender it practically slides off the bone.
Serve these over mashed potatoes, alongside rice, or just tear into them with your hands. No judgment here.
Kitchen Tips
- Get a deep, golden-brown sear on all sides before adding the water. That caramelized crust is where all the flavor lives.
- Don’t skip the step of skimming the fat from the braising liquid. What’s left behind makes a rich, savory gravy base.
- Low and slow is the key. Keep the simmer gentle. A hard boil will toughen the meat instead of tenderizing it.
- These reheat beautifully. Make extra and shred the leftovers for turkey sandwiches, tacos, or soup.
Variations
- Smoky BBQ: Add a cup of your favorite barbecue sauce to the braising liquid for a sticky, smoky finish.
- Herb-loaded: Toss in a few sprigs of rosemary, thyme, and a bay leaf with the water for a more aromatic braise.
- Gravy upgrade: Thicken the defatted braising liquid with a flour-and-butter roux for a proper Thanksgiving-style gravy.
Ingredients
Directions
Thaw frozen drumsticks in refrigerator.
Brown drumsticks in hot frypan--about 15 minutes.
Sprinkle with seasonings.
Add water. Bring to a boil. Reduce heat, cover, andsimmer until tender--about 1½ hours.
Turn drumsticks halfway through cooking.
Measure cooking liquid Spoon off as much of the fat layer as Add water to liquid, if necessary, to make 1½ cups.
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