This pulled pork recipe works really well with turkey. And since we can now get turkey legs and wings at Woollies, I've done this a couple of times. (Without blogging it, oh naughty me.) My slow cooker is not quite big enough to hold them. I always think it looks like something out of the Flintstones. Giant dinosaurian drumsticks. And since it seems probable that birds are dinosaurs, I'm not so wrong.
It's quite simple - skin the legs, and follow the pulled pork recipe. Let it slow cook for six hours or so, turning the drumsticks occasionally - especially if any bits are sticking up above the liquid as they are in this picture. Cool it down, and then pull all the meat off the bones - note that turkey has some extra cartilage struts compared to chicken. Defat the stock if needed, and return the pulled-apart meat to the tomato/vinegar sauce.
I varied it this time - I used a third of a bottle of Disaster Bay's chipotle sauce instead of the plain chilli flakes. And I added in a batch of cooked black-eyed beans - it's easier to cook separately. Served with coleslaw and fat slabs of sourdough bread - yummy. The Bloke approved.
(BTW, I'm guessing these turkey hunks from Woollies are not free range. Hmm. Again with the consistency problems.)