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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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roasted turkey drums

Note: Modified from a recipe found on AllRecipes.com

Ingredients:

  • chopped celery pieces
  • chopped green onion pieces
  • 4 turkey drumsticks
  • REAL butter
  • salt

  1. Preheat the oven to 3500 F.
  2. Rinse and dry drums. Cut two or three long slits into each drumstick, and fill the slits in two of the drumsticks with green onion and two of the drumsticks with celery. Pull back the skin and work as much butter under the skin and into the slits as you can. Salt. Put legs in a greased roasting pan.
  3. Roast uncovered for 2 hours, basting the drums with more butter and/or with pan drippings every 20 minutes. When the drums are beautifully browned, they are ready to be tested to be sure they are done all the way through. Serve hot.

They do not need any cranberry sauce on the side, so this is a good roast turkey to make on a tight budget, any time you find turkey drums on sale.

 

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