Looking for a Turkey Drumsticks Recipe that’ll steal the show this Thanksgiving? These juicy, herb-butter roasted drumsticks are crispy, keto-friendly, and so easy, you’ll wonder why you ever bothered with a whole bird!
I’ve been officially living on the West Coast for four whole Thanksgivings now. Well, I mean, this weekend will mark the fourth straight. And, if my memory serves me correctly, I haven’t been back home for any of them.
We used to do a whole family hooplah at my uncle’s house back in the day. Thanksgiving always fell on my cousin Peter’s birthday and so, on top of all of the glorious mountains of food (to be expected in an Italian family), we had a birthday feast, to boot. The entire family would get together – a perfectly roasted whole turkey in the oven, my uncle’s famous stuffing always on hand.
Oh, how I miss those days.
Nowadays, I’m lucky if I even remember which day Thanksgiving falls on. Since moving away from the fam, I’m (usually) only ever cooking for two humans (not an Italian army like my grandparents used to think they were cooking for). And so, a whole turkey is kinda out of the question unless I want to be eating leftovers for days (which, admittingly, isn’t actually a problem if I make a big ol’ batch of my leftover turkey soup… just sayin’..).
So, what’s the solution if you don’t have an army to feed this Thanksgiving, you ask?! Skip the turkey altogether and call it a day?! HELL NAH. NOT ON MY WATCH, SISTA! You roll up your sleeves, grab a couple of turkey drumsticks, and make those bad boys the stars of your table. Am I right?! (Can I get a HELL YEAH?!)
I mean, why fuss with the whole bird when you can go straight for the good stuff—crispy skin, juicy meat, and all the buttery, herby goodness your heart desires. And, let’s be real, they look so impressive that no one will even notice you didn’t bring out the big guy. Trust me, once you try this, you might just join me in the ‘turkey drumsticks (or turkey wings!) only’ club—because who says Thanksgiving can’t be epic with a smaller spread?
WHAT YOU’LL NEED TO MAKE THIS TURKEY DRUMSTICKS RECIPE
This herb butter roasted turkey drumsticks recipe brings together classic Thanksgiving flavours with a keto-friendly twist. I chose each ingredient carefully to infuse the turkey with rich, savory notes while keeping the dish low-carb. Let’s break down each ingredient to see how it enhances the overall flavour and texture of this show-stopping holiday dish.
- Turkey Drumsticks: These are the meaty lower portion of the turkey leg. They’re perfect for a smaller holiday gathering or a keto-friendly main course. They’re juicy and flavourful, and when roasted, they develop a deliciously crispy skin. You can usually find them sold separately in the meat department or at any butcher. Don’t like turkey drumsticks? Try my recipe for turkey wings instead!
- Butter: Adds richness and moisture to the turkey drumsticks, ensuring they stay tender as they roast. I like using Unsalted butter as I like to control the salt levels. Softening it beforehand helps to evenly spread it under the skin for maximum flavour infusion.
- Olive Oil: Helps achieve that crispy, golden-brown skin while adding a light, fruity flavour. It also prevents the butter from burning during roasting due to its higher smoke point.
- Garlic: Fresh garlic brings a savory, aromatic punch that permeates the meat as it roasts, enhancing the overall flavour profile of the turkey. I like using fresh minced garlic for this turkey drumsticks recipe. However, you can use garlic powder instead if that’s all you have on hand. Use 1 teaspoon of garlic powder instead of the 4 fresh cloves.
- Rosemary: A classic herb for turkey, lending a woody, fragrant note that complements the rich taste of the drumsticks.
- Thyme: Has a subtle earthiness that pairs well with rosemary and sage, creating a well-rounded herbal flavour that is quintessential for Thanksgiving dishes.
- Sage: Known for its slightly peppery and earthy flavour. Sage is another traditional herb used in turkey recipes, adding depth and an aromatic quality that enhances the holiday vibe.
- Smoked Paprika: Gives the turkey drumsticks a hint of smoky warmth and a vibrant colour. It also adds a subtle depth of flavour to the crispy skin. You can use regular paprika instead, if you prefer.
- Onion Powder: Adds a mild, sweet onion flavour that blends seamlessly with the other spices and herbs, providing an extra layer of savory goodness.
- Salt: Enhances all the flavours, ensuring the turkey drumsticks have the right amount of seasoning. Adjust according to taste if necessary.
- Pepper: Freshly ground black pepper adds a gentle heat and a touch of spiciness that balances the richness of the butter and the aromatic herbs.
- Lemon (zested and juiced): Lemon zest brightens the flavours, while the juice adds a slight tanginess that cuts through the richness, balancing the overall taste of the dish.
- Parsley: Adding fresh parsley as a garnish gives a pop of colour and a mild, fresh flavour that lightens the dish. It makes it visually appealing and vibrant for serving.
- Carrots (optional): Not for eating (unless you want to!) – just for elevating the turkey drumsticks off of the roasting pan. If you have a wire rack, you can use that instead. Or, you can use aluminum foil rolled up into thick ropes to form rings or logs.
HOW TO MAKE ROASTED TURKEY DRUMSTICKS (KEY TIPS)
You can find full instructions for how to make turkey drumsticks in the oven in the recipe card down below. But here are a few quick tips to keep in mind:
- Pat the drumsticks dry. Before applying the herb butter, make sure to pat the turkey drumsticks dry with paper towels. This helps the skin get nice and crispy during roasting.
- Use softened butter. Ensure you soften your butter to room temperature before mixing it with the herbs. This makes it easier to spread under and over the skin, ensuring even flavour distribution.
- Loosen the skin carefully. When spreading the herb butter under the skin, do it gently to avoid tearing. This helps lock in moisture and infuse flavour directly into the meat. EXTRA TIP: Don’t be shy! Be sure to get that herb butter allllll over every side and crevice of the turkey drumsticks!
- Don’t skip the lemon. The lemon juice and zest add a refreshing brightness that cuts through the richness of the butter and herbs, so make sure to include them for a balanced flavour.
- Elevate the drumsticks. Whether using a roasting pan with a wire rack, a rimmed baking sheet with a wire rack, or a bed of vegetables, elevating the drumsticks ensures that heat circulates all around, helping them cook evenly and stay crispy.
- Baste occasionally. To keep the drumsticks juicy and full of flavour, baste them with the pan juices every 30 minutes. This helps lock in moisture and adds extra richness.
- Monitor the browning. If the drumsticks are browning too quickly, tent them loosely with foil for the last 20-30 minutes. This will prevent the skin from burning while the meat finishes cooking.
- Check the temperature. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C) at the thickest part of the drumstick, avoiding the bone. This ensures the turkey is fully cooked and safe to eat.
- Let the drumsticks rest. After roasting, let the drumsticks rest for at least 10 minutes before serving. This allows the juices to redistribute, keeping the meat tender and juicy when you carve (or bite!) into it.
FREQUENTLY ASKED QUESTIONS
Turkey drumsticks and turkey legs are often used interchangeably, but they aren’t exactly the same. The turkey leg refers to the entire leg portion of the bird, which includes both the thigh (upper part) and the drumstick (lower part).
The turkey drumstick, on the other hand, is specifically the lower portion of the leg, from the knee joint down to the foot. It’s the meaty, bone-in section that you typically see served individually or as a smaller main course option. Drumsticks are known for their rich flavour and tender dark meat. They’re ideal for roasting and serving on special occasions like Thanksgiving.
So, while all drumsticks are part of the turkey leg, not all turkey legs are just drumsticks!
Turkey drumsticks can be tougher compared to other parts of the bird because they contain more connective tissue and are made up of dark meat. Since turkeys use their legs for walking, these muscles are well-developed, which gives the meat its rich flavour but also makes it less tender.
However, when cooked properly—such as slow roasting, braising, or basting regularly—turkey drumsticks can become tender and juicy. Cooking them at the right temperature and for a sufficient amount of time helps break down the connective tissue, resulting in flavourful, moist meat with a deliciously crispy skin. So, while they can be tough if undercooked or rushed, the right techniques can make turkey drumsticks melt-in-your-mouth delicious.
Turkey drumsticks can be a healthy choice, especially when enjoyed in moderation as part of a balanced diet. They are a great source of lean protein, which is essential for muscle building and repair, and they contain important nutrients like iron, zinc, and B vitamins. While they do have a higher fat content compared to white meat, most of this fat is unsaturated, which can be healthier than saturated fats found in some other meats.
Additionally, the dark meat in turkey drumsticks is richer in flavour, which can make for satisfying meals without needing as much added fat or sauces. Just be mindful of cooking methods—baking or roasting is healthier than frying—and keep an eye on portion sizes to enjoy all the benefits without overdoing it!
You should cook turkey drumsticks to an internal temperature of 165°F (74°C) to keep things safe and sound. This temperature ensures you eliminate any pesky bacteria, making the meat good to go! But if you want to take it up a notch, cooking them a bit longer to around 175°F to 180°F (79°C to 82°C) is where the magic happens.
At this point, the meat gets super tender as all that collagen breaks down, resulting in juicy, flavourful drumsticks that practically fall off the bone. Just pop a meat thermometer into the thickest part (steering clear of the bone), and you’ll be set for a delicious feast!
You can safely store turkey drumsticks in the fridge for 3 to 4 days after cooking. To keep them fresh, make sure to store them in an airtight container or tightly wrapped in plastic wrap or aluminum foil. If you haven’t cooked them yet and are storing raw turkey drumsticks, they should also be kept in the fridge and used within 1 to 2 days for the best quality.
Yes, you can definitely freeze cooked turkey drumsticks! Freezing is a great way to extend their shelf life and preserve their deliciousness. To freeze them, make sure to cool them down to room temperature first, then wrap them tightly in plastic wrap or aluminum foil, or place them in airtight freezer bags or containers. For the best quality, try to remove as much air as possible before sealing.
You can store cooked turkey drumsticks in the freezer for up to 4 months without losing too much flavour or texture. When you’re ready to enjoy them again, simply thaw them in the fridge overnight, and then reheat in the oven, air fryer, or microwave until they’re warmed through. This way, you’ll have a tasty meal ready to go whenever the craving strikes!
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TURKEY DRUMSTICKS RECIPE
Ingredients
- 4 large Turkey Drumsticks (about 1.5 lbs each)
- 4 tbsp Unsalted Butter softened
- 2 tbsp Olive Oil
- 4 Cloves Garlic minced
- 1 tbsp Fresh Rosemary chopped
- 1 tbsp Fresh Thyme chopped
- 1 tbsp Fresh Sage chopped
- 1 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1 tsp Sea Salt (more to taste)
- 1/2 tsp Black Pepper
- 1 Lemon zested and juiced
- Fresh Parsley chopped, for garnish
- Chopped Carrots optional, for elevating the turkey drumsticks off the roasting pan (see notes)
Instructions
- Preheat the oven to 375°F (190°C). Place a wire rack inside a large roasting pan (see notes if you don't have one).
- In a small bowl, combine the softened butter, olive oil, minced garlic, rosemary, thyme, sage, smoked paprika, onion powder, salt, pepper, and lemon zest. Mix until well combined.
- Pat the turkey drumsticks dry with paper towels.
- Gently loosen the skin on each drumstick by sliding your fingers under it, being careful not to tear it. Rub half of the herb butter mixture under the skin of each drumstick, spreading it evenly.
- Use the remaining butter to coat the outside of the drumsticks.
- Place the drumsticks on the wire rack in the roasting pan. Pour the lemon juice over the top of the drumsticks.
- Roast in the preheated oven for 1½ to 2 hours, or until the skin is golden brown and the internal temperature reaches 165°F (74°C). During the roasting process, baste the drumsticks every 30 minutes with the juices in the pan to keep them moist and flavourful.
- Once cooked, remove the drumsticks from the oven and let them rest for 10 minutes. Garnish with fresh parsley before serving.
Video
Notes
- Use Vegetables as a Rack: Place a layer of chunky vegetables like onions, carrots (what I used), celery, or even whole garlic cloves at the bottom of your roasting pan. The drumsticks will rest on top, allowing air to circulate while also infusing the turkey with extra flavour. Plus, you’ll get some tasty roasted veggies at the end!
- Foil Rack: Roll up some aluminum foil into thick ropes and shape them into rings or logs. Place these under the drumsticks to elevate them slightly from the bottom of the pan. This helps air circulate, so the drumsticks roast evenly.
- Cooling Rack: If you have a small cooling rack (used for cooling baked goods), you can place that inside your roasting pan as long as it’s oven-safe.
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