- Preheat oven to 400°F (200°C). Line baking sheet with foil. Arrange turkey drumsticks on top. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/4 tsp (1 mL) each salt and pepper, turning drumsticks to coat. (Note: For more spicing, also add 2 tsp (10 mL) chili powder and 2 tsp (10 mL) ground cumin.) Set aside.
- In large bowl, toss vegetables with remaining oil, salt and pepper; spread on second baking sheet.
- Place turkey in oven and roast 45 min., or until skin starts to turn golden. Reduce temperature to 350°F (180°C). Place baking sheet with vegetables into oven and continue roasting another 20 to 25 min., or until instant-read thermometer inserted into thickest part of drumstick reads 165°F (74°C) and vegetables are fork-tender and golden.
- Remove meat from drumsticks to serve alongside roasted vegetables.
For extra moist and well-seasoned turkey, brine the drumsticks before roasting. Dissolve 3/4 cup (175 mL) salt into 5 cups (1.25 L) water. Cool brine completely. Place turkey drumsticks into large plastic zip-top bag(s), pour in brine and seal tightly. Place sealed bag(s) into large bowl. Chill in fridge overnight.