If you've ever seen a turkey moving around a yard, you'll note that the bird is really using its legs, building up some powerful muscles. And while those muscles may benefit the bird, they don't add to your dining pleasure.
Roasted drumsticks tend to be tough and dry.
Braising, cooking in liquid, is the better method for preparing tender, succulent drumsticks. Roasting makes a turkey golden brown, so you may be concerned that braising will result in a pale piece of meat. That will happen only if you braise turkey in broth. You can have a very appealing entree by cooking turkey in a combination of red wine and tomato puree. This rich braising liquid, flavored with oregano, bay leaf and green olives, is as mouthwatering to look at as it is to eat.