Q&A for How to Cook Turkey Drumsticks

You can follow the same instructions as you would for coq au vin, but instead, sub in turkey legs. This ensures you have delicious, fall-off-the-bone turkey meat.

If there is only a conventional baking temperature and no fan forced temperature, fan forced will be about 20 degrees less than whatever the conventional temperature is, so if it says bake in a conventional oven at 400 degrees, it'll be 380 degrees for fan-forced ovens.

Thaw before cooking so that you can reach the proper safe internal temperature. Thawing overnight in the fridge is the safest method for poultry, but if you need to you can also thaw the legs in a bowl of cold water.

Save the liquid that the legs were boiled in and strain it using a sieve. If you haven't saved the liquid, I suggest re-boiling the turkey legs in water to produce a stock, or use chicken broth or a bouillon cube mixed with water. Then, cut up or process some of the turkey meat and throw it into the broth. Don't add too much as it can become mealy. Add butter, sage, onion powder, salt, black pepper, parsley. Add roux until thickened.

Push a sharp knife through to the thickest part of the meat and bone. If the juices run clear, then it is cooked and if not, then it needs more cooking.

About 3 hours. Cook until it reaches internal temperature of 165 degrees. The meat will fall off the bone tender.