Grilled Turkey Drumsticks with Nashville Hot Sauce | Giant National Capital Barbecue Battle

Grilled Turkey Drumsticks with Nashville Hot Sauce

This recipe is brought to you by Dr. BBQ aka Ray Lampe himself.


4 turkey drumsticks, about 1 pound each

2 cups buttermilk
1 Tablespoon Creole seasoning

1 cup hot sauce
¼ cup vegetable oil
2 teaspoons cayenne (This will be pretty hot. Use more or less to your liking)
2 teaspoons granulated garlic
2 teaspoons smoked paprika
1 teaspoon sugar

White bread


1. The night before you plan to cook, place the drumsticks in a large heavy-duty zip bag. In a medium bowl combine the buttermilk and the creole seasoning. Mix well. Pour over the drumsticks. Seal the bag squeezing out as much air as possible. Place the bag in a pan and refrigerate for 12-24 hours, occasionally tossing to make sure it all gets marinated evenly.

2. Prepare the grill to cook direct over medium high heat. In a medium bowl combine the hot sauce, oil, cayenne, granulated garlic, paprika and sugar. With a whisk, mix well. Set aside but occasionally whisk it again to get everything incorporated. Remove the drumsticks from the bag and place them directly on the grill. Cook, turning often for about an hour until they are golden brown and with crispy edges, and they have reached an internal temperature of 180. Place a couple slices of white bread on the serving plates and place the drumsticks on the bread. Spoon the hot sauce over the top covering all of the drumsticks. Add some pickles to the plates and serve.