Preheat the oven to 275°

Season the drumsticks on all sides with sea salt and pepper.

Heat the ghee in a very large, deep, oven-safe skillet over medium-high heat. When the pan is hot, add the drumsticks and sear until the skin is a deep golden brown all over, about 5 minutes per side. Transfer the drumsticks to a plate.

Reduce the heat to medium and add the carrots, celery, and leeks. Use a spatula to scrape the brown bits from the bottom of the pan and cook, stirring frequently, until the leeks are softened, 2 to 3 minutes.

Add the lime leaves, chiles, cinnamon, coriander, cardamom, and cloves and cook, stirring constantly, until fragrant, about 2 minutes.

Add the stock and lime juice and bring to a simmer. Return the turkey to the pan, skin side up. if necessary, add more stock or water so the liquid reaches about halfway up the drumsticks.

Carefully transfer the skillet to the oven and roast, uncovered, until the meat is very tender and falls off the bone easily, 2 to 2 1/2 hours. Transfer the drumsticks to a plate and tent loosely with foil.

Keeping in mind that the skillet handle is hot, carefully pour the cooking liquid through a fine-meshed strainer into a large heatproof bowl and discard the solids.

Wipe out the skillet and melt the ghee over medium heat. Add the tapioca flour and cook, stirring constantly, until somewhat thickened, 2 to 3 minutes.

Whisk in the cooking liquid 1/2 cup at a time, letting the gravy thicken before adding more, until you have the desired amount of gravy. You will probably not use all the braising liquid. Taste and add salt and pepper if desired.

Carve the turkey and serve hot with the gravy.