Believe it or not, not everyone likes turkey for Thanksgiving! Shocking, I know. This year a friend of ours was joining the festivities and when asked, stated they didn’t care for turkey. Sounds good to me because with it being only my partner and I, a turkey means a ton of leftovers! So instead, we bought a package of drumsticks and I prepared them in my slow cooker. This serves two purposes: 1. it allows for an amazing tasting meal and 2. there’s no cavemanish eating meat off the bone. I originally created this dish as means to make a really tasty gravy but the wonderful side effect was a tender turkey in gravy dish that I LOVE to make and everyone else LOVES to eat!
- 2-4 Turkey drumsticks*
- Garlic powder
- 1/2 cup Brown gravy mix
- 2 Tbsp Apricot preserves**
- Bisquick mix***
- 1 cup Cranberries (dried, fresh or frozen)
- 2-4 Bouillon cubes
- Begin by placing two to four drumsticks in a slow cooker (crock pot) and covering with water.
- Set cooker on high
- Sprinkle in about a teaspoon of garlic powder
- Add one bouillon cube per drumstick
- Stir in two tablespoons of apricot preserves
- Whisk one cup of hot water and brown gravy mix
- Allow turkey to cook on high, stirring occasionally, until turkey falls off the bone (this usually takes about five hours for four legs)
- Remove the bones (you can freeze the bones to make broth later) and the skin (if you didn’t remove it already)
- Remove some liquid into a bowl, and whisk Bisquick into mix to thicken to your liking.
- Add cranberries
- Turn off heat and allow to cool, stirring occasionally
*White meat falls apart a lot sooner than the dark meat.
**Apricot preserves can be substituted with apple sauce as its primarily used to keep the turkey moist and add a bit of autumn flavor. They are also a great addition to your yam/sweet potato recipe!
***Instead of Bisquick, you can use Arrowroot or any flour you wish but it doesn’t quite have the flavorful effect.