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1
Preheat the oven to 325.
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2
In a very large deep skillet, heat the oil until shimmering.
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3
Season the drumsticks with salt and pepper, add them to the skillet and cook over moderate heat, turning, until browned all over, about 8 minutes.
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4
Transfer the drumsticks to a platter.
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5
Add the celery, carrot, onion and a pinch of each salt and pepper to the skillet and cook over moderate heat until the onion is translucent, about 5 minutes.
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6
Add the cider, stock, bay leaves and thyme and bring to a boil.
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7
Pour the mixture into a large roasting pan.
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8
Add the drumsticks and cover tightly with foil.
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9
Braise the turkey in the oven for 45 minutes.
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10
Uncover and braise for 15 to 20 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 160.
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11
Carve the drumsticks and transfer the meat to a deep serving platter.
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12
Strain the braising liquid through a fine-mesh strainer into a medium saucepan, pressing hard on the solids.
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13
Spoon off any fat.
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14
Boil over moderately high heat until reduced to 4 cups.
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15
Season the cider jus with salt and pepper and spoon some of it over the turkey.
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16
Sprinkle with the parsley.
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17
Serve the remaining jus alongside in a gravy boat.
