Remove the turkey drumsticks from the refrigerator and allow them it to rest at room temperature while the oven preheats. Preheat oven to 400 degrees F and place a metal baking rack on a large rimmed sheet pan.

In a small bowl, combine the butter and oil with all the seasonings. Set aside.

Pat the drumsticks dry with paper towels. Gently lift the skin as much as you can without tearing it (maybe half way down the drumstick) and smear a little of the rub underneath. Pull the skin back over the drumsticks and press it into place then smear the outside of the skin with the remaining butter rub, coating the entire drumsticks, including the ends. Place them on the baking rack on the sheet pan.

Bake for 20 minutes. Reduce the oven temperature to 325 degrees F, flip the drumsticks, and continue to roast for 25 to 30 minutes, or until the internal temperature of the thickest portion reaches 175 degrees F. (juices won’t run clear at 165 and it’s better to err on the safe side - turkey drumsticks are very moist dark meat and will do well cooking to a slightly higher temp).

If you’d like crispy skin, set the oven to BROIL and cook just long enough to brown the skin to your liking. Flip the drumsticks and crisp the other side.