Reviewed: Mar. 19, 2012

While this may be a perfectly good recipe, the cooking time is way short. I started out w/thawed legs and cooked them at 350 degs for 2 hrs and they were tough, like they weren't done well enough (I did check internal temp). I like my turkey meat to fall off the bone and these were far from that.

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Reviewer:

Kristine0920

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Abingdon, Maryland, USA

Reviewed: Jan. 13, 2012

This recipe was so simple, my husband- not a cook at all, made them for me. When I make them I like to add 2 tsps of dry Italian Seasoning to the 6 tbsp butter.

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Reviewer:

spork01

Reviewed: Aug. 29, 2011

08/29/11 - I just prepared and cooked this for dinner tonight and BOY I MUST say Mmmm-GOOOD! I followed all the instructions, but adjusted the servings for two and added garlic salt. I cooked with white rice, collard greens and corn bread(like another reviewer). However, to cut time I purchased collard greens in a can by Glory ( I added onions, hot sauce, salt, pepper, & apple vinger), and purchased the corn bread from Publix bakery. YES, YES, & YES! just as good. I will try to post the picture, but I started eating then realized I did not take a pic. I normally get recipes from here but rarly have time to comment, but I had to post one NOW. This is my first time cooking smoked turkey drumsticks. This was SO SIMPLE and best of all ALL the ingredients are what you would normally have ON HAND.

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Reviewer:

Tiya411

Reviewed: Aug. 16, 2011

This recipe is AWESOME!! So easy and tasty! My kids love it and my husband is over the top about it! Thank you so much for this wonderful recipe! Aloha! :)

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Reviewer:

Melis

Reviewed: May 31, 2011

I was blown away by how good this was! A bit time consuming, yes, but so easy for so much flavor! I added garlic powder and pepper to the season along with the salt. AWESOME.

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Reviewer:

SRIGEL

Reviewed: Apr. 2, 2011

I used this recipe last month and my husband loved it!The turkey was moist and delicious.Thank you so much for sharing.

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Reviewer:

lemnna21

Reviewed: Mar. 17, 2011

First I want to say thank u for this. What I did was use onions not celery . When I did did the butter part before I put the skin back I seasoned the meat with mckormicks perfect pinch all purpose season. Then I rubbed the outside with a little little olive oil for sticking purposes. Seasoned the outside . Then I used aluminum pan.( didn't have a roaster) and let's just say I had a great night....I made two. Took about 2 1/2 hours ... loved it. Oh the oil was cause o used very little water. I didn't want them to stick. I wanted crispier skin.

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Reviewer:

melissa

Reviewed: Dec. 27, 2010

I am so glad that I tried this recipe as I found it to be a great 'base' recipe. I only had turkey thighs. I 'brined' the turkey thighs with salt water for 4 hours and won't do that again as it came out to salty (my fault). Put lots of butter under the skin and used s/p/season salt. Put butter under thighs in pan also. Needed to add about 15 minutes cooking time. Worked great!!! I will def make this again.

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Reviewer:

Jilly Bean

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Nov. 26, 2010

I don't eat dark meat, but made these for Thanksgiving, along with turkey breast cutlets for white meat eaters. They were pretty time consuming, peeling back the skin & making the slits to stuff with celery, but it was really worth it because everyone enjoyed them. I did add Bell's seasoning with the salt under the skin. Great recipe!

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