JENNIE-O® Turkey Drumsticks
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Fresh or frozen turkey drumsticks are great for baking, grilling, smoking, or slow cooking! Explore how you like to cook them in all kinds of recipes! Type your zip code into the product locator below to find out where to buy turkey drumsticks, and look for fresh or frozen turkey drumsticks in the refrigerated or freezer section of your grocery store.
Disclaimer:
*Promotions, product information and
packaging are subject to change. Please refer to the packaging on store shelves for the most
up-to-date information.
Nutrition Facts
servings per container
Serving size
(112g)
| Amount Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | ||
|---|---|---|
| Total Fat 4.5g | 6% | |
| Saturated Fat 1.5g | 8% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat | ||
| Cholesterol 100mg | 33% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
| Includes 0g added sugars | 0% | |
| Protein 22g | 44% | |
| Calcium 30mg | 2% | |
| Iron 1.1mg | 6% | |
| Potassium 710mg | 15% | |
| Vitamin D 0.8mcg | 4% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Turkey Drumsticks Contains Up To 7% Of A Solution Of Water, Potassium Lactate, Dextrose, Salt, Sodium Diacetate, Flavoring.
Consumer Gas Grill:
Preheat grill to medium heat (approximately 350°F).
Cook drums over direct heat for 20 minutes.
Turn drums and cook additional 40 minutes.
Always cook to well-done, 180°F as measured by a meat thermometer inserted into the thickest portion of meat.
Slow Cooker:
Place drums in slow cooker.
Add 1/2 cup water.
Turn slow cooker on high and cook 4 hours.
Always cook to well-done, 180°F as measured by a meat thermometer inserted into the thickest portion of meat.
Consumer Oven:
Preheat oven to 350°F.
Place drums on shallow baking pan.
Cook drums for approximately 1 hour 10 minutes.
Always cook to well-done, 180°F as measured by a meat thermometer inserted into the thickest portion of meat.
