R.O.D.-Buttermilk Barbequed Turkey Legs

Buttermilk Barbecued Legs (modified from the Weber Real Grilling cookbook). Marinade:

2 Cups buttermilk 2 tablespoons Dijon mustard 2 tablespoons imitation honey (if you can't find this, Splenda should do) 2 tablespoons finely chopped fresh rosemary 2 teaspoons kosher salt 1 teaspoon dried thyme 1 teaspoon dried sage 1 teaspoon dried marjoram 1 teaspoon freshly ground black pepper Also need: 4 turkey drumsticks, 14 to 16 ounces each (you could also use turkey breast, jus****ch it very closely so that it does not dry out) 1/4 cup Canola oil 1/2 cup SF or low carb BBQ sauce Steps: 1) To make the marinade: In a medium bowl, whisk the marinade ingredients. Place the drumsticks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to distribute the marinade, and refrigerate for 3 to 4 hours. 2) Remove the drumsticks from the bag, wipe off the excess marinade, and discard the marinade. Lightly brush or spray the drumsticks with oil. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 180 degrees Fahrenheit, 1.5 - 2 hours, turning about every 30 minutes. During the last 15-20 minutes, brush occasionally with the barbecue sauce. Serve warm. Approx stats for 6 (wls) servings...should be about 2 pounds of dark turkey meat without bones Per Serving: 288 Cal; 30 g Protein; 16 g Tot Fat; 3 g Carb; 0 g Fiber; 2 g Sugar; 43; 385 mg Sodium