• Remove 50 g Butter and 2 kg Turkey Drumsticks from the fridge 30 minutes before cooking and bring to room temperature.

  Remove turkey from packaging and use kitchen paper towel to pat them dry.
  
• In a small bowl add softened butter, 1 teaspoon Garlic Pureeand 1 teaspoon Dried Thyme. Use a fork to mash together.
  
• Push a spatula between the leg meat and turkey skin to loosen the attachment.
  
• Use your hands to baste the herb butter under the skin of the drumsticks and all over the top of the skin.
  
• Season the turkey leg skin with Salt and Black Pepper
  
• Chop 2 Onions and 2 Carrots, into chunky pieces. These are used to prop the turkey legs off the bottom of the slow cooker and will add extra flavour to the juices to make gravy later.

  Pour in 200 ml Chicken Stock just enough to cover the carrot and onion.
  
• Place drumsticks on top of the carrot and onion inside slow cooker.
  
• Place lid on and cook for 6 hours on low.
  
• It will be well cooked by then, but you can always check by inserting a thermometer. The safe internal temperature of cooked turkey is 74℃.

  It is fine for it to be over this temperature, as it is slow-cooked; it will not dry out.
  
• Optional* If you like crispy skin, transfer the turkey drumsticks to a baking tray. Place in oven for 15 minutes to crisp off the skin.
  
• Cover loosely with foil and allow to rest for at least 20 minutes. This allows the juices to settle for soft tender fall apart turkey meat.
  

Turkey Juices Gravy

• Meanwhile, mash the carrots and onions with the juices released during cooking.
  
• Transfer into a jug through a sieve to remove the lumps.
  
• Pour the stock into a large pan over medium heat. In a small bowl, mix 2 tablespoon Cornstarch with 2 tablespoon Water. Slowly pour the cornflour mix in whilst whisking to prevent lumps from forming. Bring to the boil, then lower heat. If not thick enough repeat with more cornstarch.
  

Carving / Serving

• Once the meat has rested, there is no need to carve it! You can simply use a fork or fingers, and it will fall off the bone. We use two forks to shred the meat into smaller pieces.
  
• Serve with Yorkshire puddings, roast potatoes, carrots, parsnips and brussels sprouts.