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Prep Time
10 mins
Total Time
1 h 20 m


turkey drumsticks
2 tbsp
olive oil, divided
30 mL
1 tsp
salt, divided
5 mL
1/2 tsp
pepper, divided
2 mL
red onions, quartered
acorn squash, seeded, cut into 1.5-in. (4-cm) thick wedges
2 cups
peeled and chopped celery root (large chunks)
500 mL


Step 1

Preheat oven to 400°F (200°C). Line baking sheet with foil. Arrange turkey drumsticks on top. Drizzle with 1 tbsp (15 mL) oil and sprinkle with 1/4 tsp (1 mL) each salt and pepper, turning drumsticks to coat. (Note: For more spicing, also add 2 tsp (10 mL) chili powder and 2 tsp (10 mL) ground cumin.) Set aside.

Step 2

In large bowl, toss vegetables with remaining oil, salt and pepper; spread on second baking sheet.

Step 3

Place turkey in oven and roast 45 min., or until skin starts to turn golden. Reduce temperature to 350°F (180°C). Place baking sheet with vegetables into oven and continue roasting another 20 to 25 min., or until instant-read thermometer inserted into thickest part of drumstick reads 165°F (74°C) and vegetables are fork-tender and golden.

Step 4

Remove meat from drumsticks to serve alongside roasted vegetables.


For extra moist and well-seasoned turkey, brine the drumsticks before roasting. Dissolve 3/4 cup (175 mL) salt into 5 cups (1.25 L) water. Cool brine completely. Place turkey drumsticks into large plastic zip-top bag(s), pour in brine and seal tightly. Place sealed bag(s) into large bowl. Chill in fridge overnight.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
23 g
Saturated Fat:
5 g
16 g
3 g
2 g
230 mg
49 g
580 mg
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