Market Report; Turkey Recipe, Meyer Lemons and Avocados

Laura Avery gets a classic turkey recipe from Amelia Saltsman and reports on avocados and Meyer lemons from CJ's Lone Daughter Ranch.

Roasted Turkey Drumsticks with Potatoes, Turnips, and Carrots

Makes 4 servings

• 4 turkey drumsticks, about 3 pounds total

• 2 pounds small all purpose potatoes

• 2 bunches small turnips, 1 to 2 inches in diameter

• 1 bunch large carrots, halved or quartered lengthwise and cut into 2-inch pieces

• 2 large onions or 8 large shallots, cut into wedges (shallots halved or quartered)

• 3 tablespoons olive oil

• Kosher or sea salt and freshly ground black pepper

• Several sprigs thyme

• 1/2 cup cognac

• About 1 cup chicken stock or water

^o. Pat the drumsticks dry and lay in a roasting pan large enough to accommodate all the ingredients. Add the potatoes, turnips, carrots, onions and thyme sprigs. Drizzle with the olive oil, season with salt and pepper, and turn to coat well, distributing the ingredients evenly over the bottom of the pan. Roast 30 minutes to brown the vegetables and drumsticks.