Type what you have

Ingredients

• ✓ turkey drumstick
• salt
• chicken broth
• butter
• black pepper

Instructions

1. 1 Put drumsticks in a large bowl with enough water to cover. Stir salt into water to dissolve. Brine drumsticks in the refrigerator for 2 hours; drain. Rinse drumsticks with clean water and pat dry.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour broth into a roasting pan. Brush melted butter over drumsticks to coat; season with black pepper. Lay drumsticks in broth. Cover the roasting pan with a lid.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 1 hour 45 minutes to 2 hours. An instant-read thermometer inserted into the thickest part of the drumstick near the bone should read 165 degrees F (74 degrees C).

By GINGERPET

Ingredients

• ✓ turkey drumstick
• mandarin orange
• white vinegar
• brown sugar
• vegetable oil
• salt

Instructions

1. 1 In a blender or food processor, mix the orange segments, vinegar, and brown sugar. Transfer to a large resealable plastic bag, and mix in the reserved mandarin orange liquid and oil. Place the turkey drumsticks in the bag, seal, and marinate in the refrigerator 1 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
3. 3 Place the marinated turkey drumsticks on the baking sheet, and season with salt.
4. 4 Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 1 hour, basting often with the remaining orange mixture, to an internal temperature of 180 degrees F (80 degrees C).

By Cooking Poetess

Ingredients

• ✓ turkey drumstick
• olive oil
• garlic
• chicken stock
• collard green
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Heat oil in a large pot over medium heat. Add garlic; gently sauté until fragrant and golden brown, about 1 minute. Pour in chicken stock and add turkey leg; cover and simmer for 30 minutes.
2. 2 Add collard greens and increase heat to medium-high. Cover and cook, stirring occasionally, until greens have cooked down, about 45 minutes.
3. 3 Reduce heat to medium. Season with salt and pepper to taste; cover and continue to cook until greens are tender and dark green, 45 to 60 minutes.
4. 4 Drain greens, reserving cooking liquid. Mix in red pepper flakes if desired. Use reserved cooking liquid to reheat leftovers.

By ANADRI

Ingredients

• ✓ turkey drumstick
• water
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• sage
• thyme
• rosemary
• celery salt
• egg noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Place turkey drumsticks and water in a large soup pot and bring to a boil. Stir in onions, carrots, celery, garlic, salt, black pepper, sage, thyme, rosemary, and celery salt; reduce heat to a simmer. Cook until turkey meat is very tender, about 2 hours.
3. 3 Remove drumsticks and allow to cool enough to handle. Remove meat from bones and tendons, chop meat, and return to soup. Discard bones.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Cook egg noodles in boiling water until tender yet firm to the bite, about 5 minutes. Drain.
5. 5 Divide noodles among soup bowls and ladle turkey soup on top.

By KDcook

Ingredients

• ✓ turkey drumstick

Instructions

1. 1 Place turkey drumstick and just enough water to cover into a saucepan over medium heat; bring to a boil. Reduce the heat and simmer until turkey is no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove from the heat and set aside, with the lid still on, until turkey is cool enough to handle, about 20 minutes.
3. 3 Remove turkey from the saucepan, reserving the cooking liquid. Remove and discard skin. Pick turkey meat from the bone and place into a food processor or blender.
4. 4 Add cooking liquid to the food processor, a few tablespoons at a time, and blend until turkey is rather smooth, adding more cooking liquid as needed.

By Diana Moutsopoulos

Ingredients

• ✓ turkey drumstick
• salt
• white sugar
• white wine
• pomegranate molasses
• brown sugar
• molasses
• balsamic vinegar
• ketchup
• worcestershire sauce
• sage
• thyme

Instructions

1. 1 Place salt and sugar into a large resealable bag. Pour in enough water to cover the turkey legs, and squeeze the bag to dissolve salt and sugar. Immerse turkey legs in brine, and seal the bag. Refrigerate for at least 2 hours to brine.
2. 2 In a saucepan, stir together white wine, pomegranate molasses, brown sugar, regular molasses, vinegar, ketchup, and Worcestershire sauce. Bring to a boil, and cook until reduced by half. Season with 1 tablespoon of sage and 1 tablespoon of thyme. Taste and adjust sugar, salt, and pepper if desired.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Remove turkey legs from brine and pat dry with paper towels. Discard brine. Heat a large oven-proof skillet over medium-high heat. Cast iron will work well. Fry turkey, frequently turning until browned on all sides. Place the pan with turkey into the oven.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove and turn legs over. Season with some of remaining thyme and sage, and spoon some of sauce onto legs to coat. Return to the oven for an additional 30 minutes.
5. 5 Repeat seasoning and baste with sauce again, and return to the oven. Roast for 15 more minutes, then test for doneness. The internal temperature should be 180 degrees F (82 degrees C) when taken with a meat thermometer. Serve turkey with remaining sauce on the side.

By Scott Simmons