Commence by separating the drumsticks from a cooked turkey, or any other substantial portions may be utilized instead. Proceed to score the meat using a sharp knife, followed by a brushing of melted butter. In a plate, combine 1 teaspoon each of French and English mustard, along with 2 teaspoons of finely chopped chutney, a dash of ground ginger, as well as a sprinkle of salt, pepper, and cayenne. Spread this mixture generously over and inside the cuts made on the turkey legs, and let it marinate for a minimum of one hour. For optimal results, allow the meat to rest longer if desired. Next, broil the turkey legs under medium heat on a greased pan, ensuring to turn the meat frequently to guarantee uniform cooking. Once the meat is crisp and brown, serve the dish, garnished with watercress for added aesthetic appeal.