In 5-quart saucepan, over medium-high heat, brown drumsticks in oil 4 minutes per side.

Add orange juice, bouillon, orange rind, vinegar, hot pepper sauce and bay leaf.

Bring mixture to boil; reduce heat, cover and simmer 45 minutes or until drumsticks are fork tender, juices run clear and meat thermometer registers 180-185 degrees F.

Remove drumsticks.

With a fork remove meat from bones; set aside.

In same saucepan, over high heat, bring cooking liquid to boil; boil 4 to 5 minutes or until it is reduced by half (about 1-1/4 cups).

Remove bay leaf.

In small bowl, combine cornstarch and water; stir into boiling cooking liquid.

Stirring constantly, cook until mixture is slightly thickened.

Fold in turkey meat and serve over rice if desired.