Braised Turkey Drumsticks with Apple Cider
Your next Thanksgiving turkey just got a glow up with these braised turkey drumsticks in apple cider and bone broth.
Servings: 4 servings
Calories: 1147kcal
Equipment
- dutch oven
- tongs
Ingredients
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: 1147kcal | Carbohydrates: 18g | Protein: 134g | Fat: 56g | Saturated Fat: 15g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 22g | Cholesterol: 482mg | Sodium: 1308mg | Potassium: 2064mg | Fiber: 1g | Sugar: 13g | Vitamin A: 295IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 12mg
