3 stalks celery stalks, cut in thirds
3 Turkey Drumsticks
6 tablespoons butter
Sea salt and Fresh Ground Pepper to taste
1/2 turkey or chicken stock – more if needed


Preheat the oven to 350 degrees F

Rinse the drumsticks and pat dry with paper towels.

Stand the drumsticks in an upright position (as if the turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets (as if you were going to stuff the pocket). Press a piece of celery into each opening. Pull back the skin on the drumsicks, rub with butter, and season with a little salt and pepper. Put the skin back into place, rub with more butter, and season lightly with salt and pepper.

Arrange the drumsticks in a roasting pan. Add in the broth or stick.

Roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees F (82 degrees C) when taken with a meat thermometer. Add more broth or stock if needed while roasting; basting occasionally with the juices or butter. Serve with your favorite side dishes.

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