Remove Butterball Turkey Drumsticks from Easy Fresh package and pat skin dry with a paper towel. Place drumsticks in an airtight container or plastic resealable zipper storage bag.

On a chopping board, flatten garlic by pressing down on it with the flat part of the knife. Remove garlic peel and discard. Do the same with the ginger with the skin on.

In a bowl, add all the ingredients for the marinade (ginger, garlic, sugar, soy sauce, Sambal Oelek, sesame oil and honey). Mix well until the sugar dissolves.

Pour marinade on the turkey drumsticks and distribute evenly, until every part of the turkey is coated. Marinate for 4 hours or overnight.

In a bowl, add Sambal Oelek, honey and sesame oil and mix well. Set aside.

Take turkey out of the fridge about 45 minutes before grilling to get it up to room temperature. Heat grill to 400 degrees °F.

Place turkey drumsticks on low heat (keep one burner on high heat for indirect heat) and close lid. Turn after 10 minutes and cook with the lid down, until the internal temperature of the turkey hits 165°F (about 30 minutes in total). Turn the turkey earlier or more frequently if required to keep the skin from burning.

Indirect cooking note: Turn off burners on one side to create an area for indirect/low heat. Place turkey drumsticks on indirect/low heat.(keep one burner on high heat) and close lid.  They high heat burners will help cook the turkey on low heat,  This technique will help prevent burning.

Plate and rest turkey for 10 minutes. Brush desired amount of glaze on the turkey drumsticks.