My apologies, my finepix is out of batteries and my cellphone's been dropped in a toilet, flung from the balcony onto the street and been through a lot of general use.
Anyhoo, you thaw your drumstick properly by leaving it overnight in the fridge. Pad it down in the morning to remove whatever water got to it and then coat it in a fatty substance of your preference (real butter is always best), salt and pepper and thyme and come back to it later.
Stick it in a baking dish and cover it in sauce. What I did was I made a Tuscan style sauce with fig paste, brown sugar, regular canned whole cranberry sauce, and cider+balsamic vinegar.
If you fail to procure these things or a poultry berry sauce in premade format, just use cranberry sauce and add the vinegars along with chopped onions on top so that they caramelize.
You bake that on 300F in your toaster oven (350F in your fancy schmancy stuff) for about an hour before you check in on it again. To know whether turkey's cooked is when the bone's poking out of the skin like it's got a shrunken sweater and it wiggles loose.
Take it out of the pan, pour your fun sauce all over the place, and serve with a veggie that's also coated in fun sauce you can blend well with the sweet berry. I used cesar seasoned with oregano and moar parmesan on salted cuke. That sauce + berry sauce on buttered bread is fun times.
Serve on a big rag because you're going to get yourself dirty in a good way. Enjoy!
