Garlic and herb roasted turkey drumsticks with roasted veggies

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If you followed our meal plan last week (click here to see it) you know that we are using one of our farm fresh turkeys for a total of 8 completely different meals in 2 weeks.  I can generally use one turkey for 6-8 full meals.

I have prepared these many times in 2 different ways.  In the crock pot (this is the one I use) or in a roasting pan (this is the one I use for the drumsticks).  Both sets of instructions are listed below :)  Enjoy!!

Ingredients:

• Two turkey drumsticks
• 8 medium red potatoes (halved)
• 4 Large carrots (peeled and cut into 2" long pieces)
• 4 Large celery stalks (cut into 2" long pieces)
• 1 Medium onion (peeled and cut into 4 half moon pieces) 
• 4 Large garlic cloves (peeled)
• Garlic and herb spice mix (see below)
• 4 Tbs Olive oil
• 1/2-1 cup of water

Garlic and herb spice mix:

• 2 Tbs Smoked paprika
• 1 Tbs Turmeric
• 1 Tbs Garlic powder
• 1 Tbs Onion powder
• 1 Tbs Thyme 
• 1 tsp Allspice
• 2 tsp Freshly ground black peeper 
• 1 1/2 Tbs Salt + more to taste if needed

Crock pot instructions:

1. You can do this recipe in a crock pot or in the oven (if doing this in the oven look for the oven instructions below). 
2. Pour 1/2 cup of water into the bottom of your crock pot.
3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
4. Add all the veggies around and on top of the drumsticks.
5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
6. Cook on High for 6 hours in the crock pot.  (Do not lift the lid to "check on them" ... it will increase the cooking time).   

Oven instructions:

1. Preheat oven to 380F. 
2. Pour 1 cup of water into the bottom of a small roasting pan.
3. Add the turkey drumsticks and evenly sprinkle 1/3 of the garlic and herb seasoning mix on them.
4. Add all the veggies around and on top of the drumsticks.
5. Evenly drizzle the olive oil onto the veggies and sprinkle the rest of the spice mix over the veggies.
6. Cover and roast at 380F for 75min. 

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