Seasoned them with a basic commercial chicken rub, with added garlic powder and a small touch of Ancho powder, left overnight under clingfilm.
Put on the trusty Weber with some foil packs of JD charcoal pellets in foil. This was 1.5 hrs in
Gave them 2 hours and a bit in all, took them off foiled them to rest them for 25 minutes. Then decided to buy a new camera as the old one died valiently trying to photograph the mess of tendons and sinews that comprised the drumsticks. Just about able to cut enough for a roll each, then resorted to stripping the delicious flesh with our teeth.
I know if the food has a built in handle use it
The meat was very moist and tasty but next time I'll try and find turkey legs/drumsticks where the tendons have been pulled properly.
