I've gleamed all the information I could off "find" and I'm left with a few questions some of you might help me with.
I am thinking about vending turkey Drumsticks at a couple venues this summer. I've concluded that brining is not necessary because of the dark meat moisture. Also skinning is not needed (I may be wrong here). I plan on wrapping in foil after pulling from an FEC-100 and offering BBQ sauce on the side.
Since I live in Utah, a major source of Turkeys, drumsticks should be available, I just need to find them. Anyone have success in these and what would be a fair price to charge?
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