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Listed in: Main Courses / Chicken
3 turkey drumsticks
1 tablespoon (15 ml) olive oil
Salt and fresh-ground black pepper, to taste
1 large Vidalia onion, chopped
3 large carrots, peeled and sliced into thin coins
2 large cloves garlic, minced
1/2 teaspoon crumbled dried sage
2 tablespoons (8 g) chopped fresh parsley
1 tablespoon (2.4 g) chopped fresh thyme (or 1 teaspoon dried)
1 lemon, halved
Coat the bottom of the slow cooker and the drumsticks with olive oil. Sprinkle the drumsticks liberally with salt and pepper. Place the onion and carrots in the bottom of the cooker and top with the prepared drumsticks.
In a small bowl, mix the garlic, sage, parsley, and thyme together and sprinkle evenly over the drumsticks. Gently squeeze the lemon halves to release their juices into the vegetables and nestle them in the bottom of the pot.
Cook on low for 8 to 10 hours, or high for 4 to 5 hours, or until the meat is cooked through and the veggies are very tender.
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