Nashville Hot Turkey Legs
- 4 turkey drumsticks, about 1 pound each
- 2 c buttermilk
- 1 tbsp Creole seasoning
- 1 c hot sauce
- 1/4 c vegetable oil
- 2 tsp cayenne pepper (This will be pretty hot. Use more or less to your liking.)
- 2 tsp granulated garlic
- 2 tsp smoked paprika
- 1 tsp sugar
- White sandwich bread, sliced
The night before you plan to cook, place drumsticks in a large, heavy-duty zip bag.In a medium bowl, combine buttermilk and Creole seasoning. Mix well. Pour over drumsticks. Seal the bag squeezing out as much air as possible. Place the bag in a pan and refrigerate for 12 to 24 hours, occasionally tossing to make sure drumsticks are marinated evenly.
Prepare the grill to cook direct over medium-high heat. In a medium bowl, combine hot sauce, oil, cayenne pepper, granulated garlic, paprika and sugar. With a whisk, mix well. Set aside, but occasionally whisk it again to get everything incorporated.
Time to Grill:
Remove the drumsticks from the bag and place directly on the grill. Cook, turning often for about an hour until they are golden brown with crispy edges and they have reached an internal temperature of at least 165°F but no more than 180°F.
Place a couple slices of white bread on serving plates and place drumsticks on the bread. Spoon the hot sauce over the top covering all of the drumsticks. Add pickles to the plates and serve.