Pat the turkey wing or drumstick dry with paper towels. Trim any excess skin or loose bits. If using a thick drumstick, make 1–2 small shallow slashes through the skin into the meat to help the marinade penetrate.

Marinade / Seasoning

Make the marinade

In a small bowl, mash the garlic clove and mix with olive oil, lemon juice, chopped rosemary (or dried), salt, black pepper, paprika and onion powder until combined into a paste.

Season the turkey

Rub the marinade thoroughly over and under the skin of the turkey piece, coating all surfaces. If time allows, place the seasoned turkey in a covered container or resealable bag and refrigerate for at least 30 minutes and up to 8 hours for deeper flavor. Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

For Roasting (optional)

Preheat and prepare pan

Preheat oven to 400°F (200°C). Place the turkey piece on a small roasting rack set in a shallow pan or on a foil-lined baking sheet. Brush the outside lightly with the melted butter and pour 2 tablespoons of water or broth into the pan to keep the cooking environment moist and to catch drippings.

Roast the turkey

Roast in the center of the preheated oven. For a single wing, roast 35–45 minutes; for a drumstick, roast 40–55 minutes. Roast until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 165°F (74°C). If the skin is browning too quickly, tent loosely with foil.

Rest and serve

Remove the turkey from the oven and transfer to a plate. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute. Serve whole or carve the drumstick from the bone; spoon any pan juices over the meat.