Yucatan-style turkey legs

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 327, total fat 12 G., saturated fats 3 G., proteins 36 G., carbohydrates 19 G., fiber 2 G., cholesterol 152 mg, sodium 164 mg, sugar 15 G.

Two grilled turkey legs are enough to feed four people. The legs are pre-marinated in a flavorful mixture that imbues them with the flavor of meat from Mexico's Yucatan Peninsula. It includes citrus juice, honey, aromatic spices, olive oil, garlic, and chipotle peppers in an adobo sauce, which imparts a delicious, lightly smoky aroma to the turkey. Combined with the sweet notes of orange and honey, it creates a stunning blend of flavors. A splash of dark rum can be added to the marinade if desired. The turkey legs are first grilled over indirect heat to prevent the honey from burning prematurely, and then finished by searing them to a crisp, glossy finish directly over the coals.

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Recipe:

In a bowl, combine the zest and juice of 1 orange, the juice of 1 lemon, 1/4 cup honey, 2 tablespoons olive oil, 2 tablespoons dried oregano, 1 tablespoon ground coriander, 2 teaspoons ground cumin, 1 chopped chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, 2 minced garlic cloves, 1 teaspoon black pepper, 1/2 teaspoon allspice, and 1 tablespoon dark rum (optional). Sprinkle 2 turkey legs with salt, rub with the marinade, then refrigerate for at least 2 hours. Preheat grill to medium-high on one side and position a dripping pan on the cooler side. Place turkey, skin side up, on the cooler side of the grill; Cover and roast until halfway done, 50 minutes. Turn over and continue roasting until the internal temperature reaches 165°F (76°C), another 50 minutes. Ten minutes before the end of the cooking time, transfer the drumsticks to the direct heat of the grill and roast until golden brown. Let rest for 10 minutes, then slice.