Makes 6 servings Ingredients: 6 turkey drumsticks, about 1 pound each Salt Freshly ground pepper to taste 1 sprig fresh rosemary 3 sprigs fresh thyme 2 fresh or dried bay leaves 4 whole cloves 1 lemon 1 orange 1/4 cup extra virgin olive oil 1 medium onion, finely chopped (about 1 cup) 1/2 cup shredded carrot 1/2 cup finely diced celery 2 tablespoons tomato paste 1 cup dry white wine 1/2 cup carrot juice 2 cups crushed canned plum tomatoes All-purpose flour 1/2 cup vegetable oil 4 cups Chicken Stock or canned low-sodium chicken broth For the Gremolata: Zest (yellow part only) from 2 lemons, chopped fine 1/4 cup Italian parsley, chopped fine 1 clove of garlic, chopped fine Vegetable Couscous Directions: With a small paring knife, cut through the skin around the tapered end of the drumstick all the way down to the bone. You will encounter tough tendons and cartilage; if you find it easier, snip through these with kitchen shears as you go. Pat the drumsticks dry with paper towels and season them with salt and pepper. Tie the rosemary, thyme, bay leaves and cloves securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately. In a wide, heavy casserole large enough to fit all the drumsticks*, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes. Add the carrots, celery and the cheesecloth bundle of herbs. Season lightly with salt. Reduce the heat to low and cook, stirring occasionally, 10 minutes. Stir the tomato paste into the vegetables and cook, stirring occasionally 5 minutes. Add the white wine and bring to a boil. Stir in the carrot juice, reserved orange juice and orange and lemon zest. Bring to a vigorous boil over high heat and boil 10 minutes. Meanwhile pour about half the vegetable oil into a large skillet and place over medium heat. Coat the drumsticks with flour, shaking the excess flour off. Add as many drumsticks as will fit in the skillet without touching and cook, turning once, until well browned on all sides, about 6 minutes. Remove drumsticks and set aside on paper towels as they brown. Repeat with the remaining drumsticks, adding more oil as necessary. Pour off the fat from the skillet and ladle in about 1 cup of the liquid from the casserole. Place the skillet over medium heat and bring to a boil, scraping the bottom with a wooden spoon. Return the liquid to the casserole. Add the browned drumsticks to the casserole. Bring the liquid in the casserole to a boil, reduce the heat to low and simmer, covered, 30 minutes. Add the tomatoes and one cup of the chicken stock. Cover and simmer over low heat, adding stock to keep the level of liquid in the casserole the same, until the turkey is tender, about 1 1/2 hours. Rotate the drumsticks in the casserole occasionally as they cook. To make the gremolata, toss the lemon zest, parsley and garlic in a small bowl until blended and set aside. When the drumsticks are tender, remove them to a large baking sheet or platter. Pass the cooking liquid through a sieve placed over a bowl, pressing hard on the solids to remove as much liquid as possible. Return the sauce to the casserole and keep warm over low heat. Looking at the tapered end of the drumstick you will see that the skin and meat have shrunk, exposing the tips of several fine bones. Working with a kitchen towel to protect your hands, remove them from the drumsticks to make them easier to cut and eat. Return the drumsticks to the casserole as you work. Prepare the vegetable couscous recipe. To serve: place mound of the couscous in the center of a serving plate, lean the drumstick against it and pour some of the sauce over the drumstick. Sprinkle a little gremolata over the drumstick. Pass the remaining hot sauce separately. *An oval, 12-quart casserole or Dutch oven works perfectly.