Two questions:

How do I cook turkey legs. Renaissance Faire style would be great, but any offerings would be much appreciated. I am making them for a birthday party with a Meat and Mead theme, and have ordered a case of about thirty frozen (I know, right? But they don't sell them any smaller) drumsticks. I will have access to an oven (maybe two) and a grill.

Also, if anyone in the Triangle Area of North Carolina--Raleigh, Durham, Chapel Hill etc.--knows how to get mead, please please please let me know. Otherwise it'll just be wine and beer, but mead'd be super cool!

Thanks so much!