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Drumsticks: The turkey’s lower t* leg portion, made of dark meat. It is 5* found fresh or frozen, usually whole {■ with the skin on. Each drumstick " weighs between 1/2 and 1-1/2 pounds. The meat is tender and fla- H vorful, however there are tendons fj which run through the drumsticks** which should be removed before eat?f* ing. They may be braised, stewed; barbecued, oven-fried or roasted,
See RECIPES, p. l£
85.3%