With legs remove the skin, leaving 3cm at the base;

To cut the bone, thereby obtaining a sufficiently durable skin cover;

Turkey meat, free from bones, cartilage, tendons. Chop meat into 1cm slices, also slice the fat, add it to the meat. Season the mince with salt and pepper, add the garlic and mix well. Pumpkin cut into 1cm cubes, greens coarsely chop.

Knead the minced meat with pumpkin and greens, spread pumpkin pieces; Stuff the skin obtained minced meat tightly (if the skin is smooth and long enough to seal it at the end of a toothpick), my skin is not perfect, so the end of "close up" pieces of meat (not to have fallen out pieces of the pumpkin); Then place the shank in forming the grid (I do it by using a pipe-shaped case cognac), if there is no grid to tie the heat-resistant filaments;

The same is done with the second lower leg; calf to Leave in the fridge for 1.5 hours;

For coating, mix the soy sauce with the oil to cover drumsticks with the mixture on all sides.

Put in a baking dish and cook at 100 degrees for 2 hours;

10 minutes before the end of time, lower leg remove, re-grease and oil mixture from all sides, put drumsticks on the grill (put them under the grease) and brown in the regime of strong grill until light blush;

Ready snack to cool at room temperature, then put into the fridge for 8-10 hours for full cooling;