If you find you don’t have sufficient sauce for canning, add an equal amount of ketchup and water.

1. Combine all ingredients except turkey legs and scallions. Whisk together until well combined. Stir in chopped scallions.

2. Skin drumsticks. Place in baking pan sprayed with cooking spray.

3. Pour marinade over turkey. Cover with heavy-duty aluminum foil; refrigerate overnight.

4. Bake in 350°F oven 1–1 ½ hours, or until drumsticks are tender and done.

5. Remove drumsticks from sauce; allow to cool. Reserve sauce.

6. Debone turkey; cut into bite-sized pieces. Put back in sauce; ladle into sterilized jars, leaving 1" headspace. Wipe rims; cap and seal.

7. Process in pressure canner 1 hour and 15 minutes for pints or 1 hour and 30 minutes for quarts at 10 pounds pressure.

MAKES 7–8 QUARTS

• INGREDIENTS

• 2 cups of your favorite commercial BBQ sauce

• 2 cups ketchup

• 2 tablespoons white vinegar

• 2 tablespoons granulated

• sugar

• salt to taste

• pepper to taste

• 1 tablespoon finely minced garlic

• 2 beef bouillon cubes, crumbled

• 6–8 large turkey drumsticks, skinned

• 1 bunch scallions, finely chopped