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Cider Braised Turkey Drumsticks

turkey osso bucco drumsticks

Serve these Drums with Sage Roasted Squash, Creamy  Butternut Squash Puree or your favorite whole grains.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper
  • 4 large turkey legs
  • 1 large Spanish onion
  • 3 celery ribs, diced
  • 3 carrots, diced
  • 3 cups sliced mushrooms
  • 2 medium apples, unpeeled, cored and diced
  • 6 cloves garlic, minced
  • Fresh thyme sprigs
  • 2 cups apple cider
  • 2 cup poultry broth


1. Heat a large Dutch oven, lightly coated with evoo, over medium-high heat. Season legs with salt and pepper. Brown legs in pan on all sides until deep golden. Set aside.

2. Brown onion, celery, carrots, mushrooms and apples in the same pan. Be sure to season with salt and pepper. Once vegetables have become golden brown, add garlic and thyme sprigs. Continue to saute for just another minute until garlic begins to soften just a bit.

3. Add legs back to the pan with cider and broth. Cover and braise for 45 minutes. Remove cover and continue cooking for another 15 minutes. Cooked Drumsticks should register 160°F in the center with a thermometer.

Notes If your turkey legs are very large (more than 1 1/2 pounds) it will feed more people.

Nutrition Information

  • Serving Size: 1 turkey leg (skin removed)
  • Calories: 380
  • Carbohydrate Content: 43 g
  • Cholesterol Content: 80 mg
  • Fat Content: 13 g
  • Fiber Content: 6 g
  • Protein Content: 28 g
  • Sodium Content: 710 mg
  • Sugar Content: 32 g