- Level: Easy
- Total: 5 hr 10 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 932
- Total Fat
- 51 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 109 g
- Cholesterol
- 438 mg
- Sodium
- 1588 mg
- Level: Easy
- Total: 5 hr 10 min (includes marinating time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 932
- Total Fat
- 51 g
- Saturated Fat
- 11 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 109 g
- Cholesterol
- 438 mg
- Sodium
- 1588 mg
Ingredients
Directions
- Combine the oil, thyme, brown sugar, allspice, lime juice, garlic, chile peppers, ginger, scallions, 1 1/2 teaspoons salt and 1/4 teaspoon black pepper in a food processor and pulse until smooth.
- Coat the turkey legs in the jerk marinade and refrigerate at least 4 hours and up to overnight.
- Preheat the oven to 425 degrees F.
- Spread the turkey legs on a rimmed baking sheet and roast until the skin is golden brown all over and the turkey is cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), 45 to 50 minutes.
- Serve the turkey legs topped with the cilantro, with lime wedges on the side.
