Red-Wine-Braised Turkey Drumsticks

If you are like us and think the drumsticks are the best part of the turkey, this is the recipe for you.  Not only is it foolproof, but the recipe also comes with a built in sauce!  Two birds, one stone.  (Plus lots of leftover wine to sip on while your're cooking!)

  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Ready-in: 40 minutes
  • 6 pound Turkey drumsticks
  • 1 Large yellow onion (roughly chopped)
  • 1 Large carrot (roughly chopped)
  • 2 Medium cloves Garlic (smashed)
  • 2 pint Dry red wine
  • 1 quart Chicken stock
  • 2 tablespoon Flour
  • 2 tablespoon Unsalted butter
  • 2 tablespoon Oil
  • 4 Sprigs Thyme
  • 2 Sprigs Rosemary
  • 2 Bay leaves
  • 1 tablespoon Chives (sliced) (optional)
  • Kosher salt and freshly ground black pepper
  • 2 Celery stalk (roughly chopped)
  1. Preheat oven to 275°F. Season turkey drumsticks generously with salt and pepper on all sides. Heat oil in a large straight-sided sauté pan over high heat until shimmering. Add turkey legs skin-side down. Cook without moving until deep golden brown, about 8 minutes. Flip and cook until second side is browned, about 5 minutes longer, reducing heat as necessary if oil smokes excessively. Transfer turkey to a large plate.
  2. Return skillet to heat and add onion, carrot, celery, garlic, thyme, and rosemary. Cook, stirring frequently, until vegetables are well browned, about 8 minutes total.
  3. Add wine, bring to a boil and cook until reduced by half, about 5 minutes. Add stock and bay leaves and bring to a boil. Nestle turkey drumsticks into pan, letting it rest on the vegetables so that only its skin is exposed. Transfer to oven and cook, uncovered, until drumsticks are fall-apart tender, sauce is reduced, and skin is deep mahogany, about 2 hours. Carefully remove from oven and transfer turkey legs to a plate using a slotted spatula.
  4. Strain liquid through a fine mesh strainer into a large bowl or medium saucepan. Discard solids. Skim excess fat from surface and discard. Set liquid aside.
  5. Melt butter in a large saucepan over medium-high heat. Add flour and cook, whisking constantly, until golden brown, about 2 minutes. Slowly whisk in hot turkey cooking liquid until fully incorporated. Bring to a boil to thicken, and season to taste with salt and pepper (you may not need any salt depending on how salty your broth was to begin with).
  6. Transfer to a serving platter. Sprinkle with chives (optional) and serve with hot gravy.