Nashville Hot Turkey Legs

By Ray Lampe, Dr. BBQ
Culinary Setting
Meal Type
Main Course, Entrée
1 HR 10 MIN

About this Dish

Never skip leg day! These flavor-packed hot and spicy grilled turkey legs from Dr. BBQ will have you sweating. Marinate your turkey legs overnight, and you’ll be ready to hit the grill. Go light or heavy on the Nashville hot sauce for more or less heat – dig in!

Cooking Style
Turkey Legs/Drumsticks


4 turkey drumsticks, about 1 pound each

2 c buttermilk

1 tbsp Creole seasoning

1 c hot sauce

¼ 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 bread



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 the drumsticks are marinated evenly.

Prepare the grill to cook direct over medium-high heat. In a medium bowl, combine the 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. 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 at least 165F but no more than 180F. Place a couple slices of white bread on 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.