-
1
The night before the game, prepare the marinade: Whisk together the buttermilk, hot sauce, and lemon juice, and stir in the onion and garlic.
-
2
Put the turkey legs in a large casserole dish, and pour the marinade over them.
-
3
(You can also divide the drumsticks and the marinade between two large zip-top bags.)
-
4
Cover with plastic wrap, and place in the refrigerator overnight.
-
5
On game day, preheat your grill to medium heat.
-
6
Remove the turkey legs from the marinade, and allow the extra to drip off .
-
7
Brush the turkey legs with olive oil, and season with salt and pepper.
-
8
Rub the grill grates with oil, using a clean tea towel or a crumpled-up paper towel.
-
9
Grill the turkey drumsticks, turning to cook on all sides, for about 15 minutes, until the skin is crisp and golden.
-
10
Cover the grill, and continue cooking for another 25 minutes, rotating occasionally to prevent the legs from burning.
-
11
Brush with the game-day glaze, and cook, turning often, for 10 more minutes.
-
12
Melt the butter in a medium saute pan over medium heat.
-
13
Add the onion, and saute until soft, about 3 minutes.
-
14
Stir in the vinegar, molasses, ketchup, mustard, cayenne, Worcestershire, and hot sauce.
-
15
Season with salt and pepper.
-
16
Simmer over medium heat for 10 minutes, so all the flavors can marry.
