Buttermilk Barbecued Turkey Legs

Yield: 4 servings
I'm kind of at a loss to say what the buttermilk soak buys you, especially herbing it when you're likely to put a giant flavor bomb in the manner of BBQ sauce on it. It'd be good to do a benchmark against a naked 'stick and see how it compares. Otherwise, not one of the more interesting ways to cook with buttermilk.


  • 4 turkey drumsticks, 14-16oz each
  • 1/2 cup BBQ sauce


  • 2 cups buttermilk
  • 2 Tbl dijon mustard
  • 2 Tbl honey
  • 2 Tbl finely chopped fresh rosemary
  • 2 tsp kosher salt
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp dried marjoram
  • 1 tsp freshly ground black pepper


Combine marinde ingrediens and bag marinde the drumsticks for 3-4 hours in the refrigerator. Wipe excess marinade off the legs before grilling over indirect medium head until the internal temperature reaches 180F and the juices run clear: about 1 1/2-2 hours. Turn every 30 minutes during cooking process. Brush occasionally with the BBQ sauce in the last 15-20 minutes.