Bring 2 cups of water to boil in a small (2 qt) sauce pan and add turkey brine, stir to dissolve, remove from heat and let the mixture steep for 5-10 minutes.

Add 2 cups of cold water and allow the brine solution to cool to room temperature (wait or cold water bath in the sink).

Rinse turkey drumsticks (check for blood clots and feathers) and drain in a colander in the sink.

Place a 1 gallon sized resealable bag in a large bowl and fold down the sides, arrange the turkey drumsticks in the bag.

When the brine solution is at room temperature, add the brine solution to the drumsticks, and partially seal up the plastic bag.

Check that the turkey meat is submerged in the brine solution and add 1-2 cups of water as needed, seal up the bag while squeezing the air out of the bag at the same time, refrigerate overnight in a large bowl in case the bag gets punctured.

About 2 hours before you want to eat, preheat your oven 350ºF, line a rimmed baking sheet with foil for easy clean up, rinse the turkey legs, pat them dry with paper towels, and place them on the baking sheet.

Bake in the oven for 30 minutes, brush with 1 tablespoon of melted butter, and turn them over and brush again.

Bake for 30 more minutes and brush with the rest of the butter.

Bake for another 30 minutes and check for doneness; drumsticks which are about 1 pound each will be ready after about 90 minutes total, the skin should look golden and crispy and the meat should be pulling away from the bone slightly; larger drumsticks will need additional time, approximately 4-5 minutes per ounce (a 1.25 pound drumstick will need another 15-20 minutes).