In a Dutch oven, add salt to 4 cups of water. Heat throughout and stir until salt is completely dissolved.

Add whiskey, maple syrup, mustard, peppercorns, thyme, clove and bay leaves to the warm brine mixture. Mix well. Remove from heat and leave to cool completely.

Once completely cool, transfer the mixture to a large sealable bag or container. Add turkey drumsticks and let sit in the fridge for 12-24 hours.

Preheat BBQ to 375°F | 190°C. Remove turkey drumsticks from brine and pat dry. Discard brine.

On a clean grill, BBQ turkey drumsticks over indirect heat for about 30 minutes or until internal temperature reaches 165°F | 75°C.

Let drumsticks rest for 15 minutes before serving.