Apple Cider Braised Turkey Drumsticks

I'm absolutely a " we have to have turkey on Thanksgiving" kind of girl. It needs to be on the table. However, after making this recipe, this might take the place of the entire bird. These apple cider braised turkey drumsticks are everything you'd imagine they'd be, especially when cooked in apple cider. Ultra tender dark meat turkey that quite literally falls off the bone, cooked onions, and an a delicious aroma that could double as a burning fall candle.

Whether you're making for a party of 5 or 15, braised turkey drumsticks (or turkey legs, because they ARE the same thing) are going to be the star of your dinner table, and will be gone quicker than you can say, "Happy Thanksgiving!"

Braised Turkey Legs Tips and Reminders

1. In all my years of cooking, I've yet to test making turkey drumsticks, or legs. As I tested this for the first time, one thing I needed to remember was to really make sure that I used enough seasoning. Turkey can take somewhat "gamey" or have not the greatest texture, so adding enough seasoning will keep it from drying out and give it delicious flavor.
2. Use just enough braising liquid (in this case, apple cider and broth) to pour atop the turkey. You don't want to fully submerge the turkey as this will have an adverse effect on the meat as it braises. Giving it some space in the dutch oven will help the meat break down and become incredibly tender.
3. Remember to uncover the dutch oven so that the turkey legs get that gorgeous golden/amber hue. The cider assists with braising and adding to the color, but cooking uncovered is really the kicker.
4. Make a Gravy: This gravy is special, not only because it's simple to throw together in a small saucepan, but both of my boys (one of which is picky) ate it and asked for MORE. Not kidding. Braising liquid, a little flour, salt, pepper, and the assist from Gravy Master, and you're set.

The Main Ingredients

1. Turkey Drumsticks: The main protein, which becomes tender and flavorful as it braises in apple cider.
2. Olive Oil: Helps brown the turkey drumsticks before braising, adding color and flavor.
3. Garlic Cloves: Add savory flavor to the braising liquid and complement the sweetness of the apple cider.
4. Chopped Yellow Onion: Adds sweetness and savory depth as it softens during cooking.
5. Dried Herbs: Bring earthy, aromatic flavor to the turkey and braising liquid.
6. Paprika: Adds mild smoky flavor and color to the turkey.
7. Salt and Pepper: Season the turkey and balance the flavors of the dish.
8. Apple Cider: Provides the main braising liquid, adding apple flavor and a touch of natural sweetness.
9. Bone Broth: Adds savory depth to the braising liquid and helps keep the turkey moist as it cooks.

For the Optional (but highly recommended) Gravy:

1. Braising Liquid - We use 1 cup of the braising liquid from the turkey drumsticks as the base of this gravy. It's umami, slightly sweet, and pungent.
2. Hot Water - The cup of hot water helps mellow out the flavor of the braising liquid so that it is not over-powering.
3. Salt and Pepper - Salt and pepper helps to balance the overall gravy.
4. Gravy Master - A concentrated seasoning used to deepen and enhance flavors and color.
5. Slurry (cornstarch + cold water) - A mixture of cornstarch and cold water to mix together and add to the liquid to thicken as it simmers.

Turkey Legs Swaps and Substitutions

• Because this recipe is meant to have apple cider in it, I would not omit this. If you want to change up the ratio of apple cider and broth, you can do an even 1 ½ cups cider to 1 ½ cups broth. But, do NOT omit the cider. That's the basis of this recipe.
• Turkey drumsticks (or legs) are meatier than using turkey wings, so the cook time will change. I have not tested this with turkey wings, so I cannot vouch for the swap of protein. However, using chicken drumsticks will cook at the same time and temperature.
• If you want a bolder flavor of turkey, you can swap out the chicken broth for turkey broth for a double dose of turkey essence.

How to make apple cider braised turkey drumsticks

Step 1: Preheat the oven to 325°F. Rub the turkey legs with olive oil and season with salt, garlic powder, paprika, basil and pepper.

Step 2: In the dutch oven, sear the turkey legs on all sides until crispy and browned (approximately 6-8 minutes).

Step 3: Once the turkey drumsticks have finished searing, add in the chopped onion and garlic cloves.

Step 4: To the dutch oven, pour in the apple cider and bone broth. Cover and bake for 30 minutes. After the 30 minutes are up, uncover, turn the turkey legs, then cook for another 90 minutes. Rest 10 minutes before serving.

Braised Turkey Drumsticks FAQs

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Braised Turkey Drumsticks with Apple Cider

Morgan Peaceman

Your next Thanksgiving turkey just got a glow up with these braised turkey drumsticks in apple cider and bone broth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course dinner

Cuisine American

Servings 4 servings

Calories 1147 kcal

Equipment

• ▢
  dutch oven
• ▢
  tongs

Ingredients

  

1x2x3x

For the Turkey Drumsticks

• ▢ 4 turkey legs
• ▢ 2 cups apple cider
• ▢ 1 cup chicken broth
• ▢ 1 large onion roughly chopped
• ▢ 5 garlic cloves chopped
• ▢ 3 tablespoon olive oil
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon thyme

For the Gravy (optional)

• ▢ 1 cup hot water
• ▢ 1 cup braising liquid
• ▢ 1 ½ teaspoon cornstarch
• ▢ ½ cup cold water
• ▢ 1 teaspoon salt and pepper

Instructions

 

• Preheat the oven to 325°F.
• Pat dry the turkey legs. Rub the turkey legs with olive oil and season with salt, garlic powder, paprika, basil and pepper.
• In the dutch oven, sear the turkey legs on all sides until crispy and browned (approximately 6-8 minutes).
• Once the turkey drumsticks have finished searing, add in the chopped onion and garlic cloves.
• To the dutch oven, pour in the apple cider and bone broth. Cover and bake for 30 minutes. After the 30 minutes are up, uncover, turn the turkey legs, then cook for another 90 minutes. Rest 10 minutes before serving.
• Rest 10 minutes before serving.

For the Gravy

• Mix the cold water and cornstarch in a mason jar until fully immersed and blended.
• In a small saucepan, add a cup of hot water and a cup of the braising liquid, then bring to a low simmer.
• Add the cornstarch slurry and whisk to combine. To the saucepan, add the gravy master, salt, and pepper and continue to whisk until thickened.

Notes

In all my years of cooking, I've yet to test making turkey drumsticks, or legs. As I tested this for the first time, one thing I needed to remember was to really make sure that I used enough seasoning. Turkey can take somewhat "gamey" or have not the greatest texture, so adding enough seasoning will keep it from drying out and give it delicious flavor.

Use just enough braising liquid (in this case, apple cider and broth) to pour atop the turkey. You don't want to fully submerge the turkey as this will have an adverse effect on the meat as it braises. Giving it some space in the dutch oven will help the meat break down and become incredibly tender.

Remember to uncover the dutch oven so that the turkey legs get that gorgeous golden/amber hue. The cider assists with braising and adding to the color, but cooking uncovered is really the kicker.

 

Nutrition

Calories: 1147kcalCarbohydrates: 18gProtein: 134gFat: 56gSaturated Fat: 15gPolyunsaturated Fat: 14gMonounsaturated Fat: 22gCholesterol: 482mgSodium: 1308mgPotassium: 2064mgFiber: 1gSugar: 13gVitamin A: 295IUVitamin C: 5mgCalcium: 150mgIron: 12mg

Tried this recipe?Let us know how it was!