Jerk Turkey Legs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 932
- Total Fat
- 51
- Saturated Fat
- 11
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 109
- Cholesterol
- 438
- Sodium
- 1588
- Total: 5 hr 10 min (includes marinating time)
- Active: 20 min
Ingredients
1/4 cup vegetable oil
1 1/2 tablespoons fresh thyme leaves
1 tablespoon light brown sugar
3/4 teaspoon ground allspice
Juice of 3 limes, plus wedges for serving
3 cloves garlic
1 to 2 Scotch bonnet or habanero peppers, stemmed
One 1-inch piece peeled ginger
1 bunch scallions, roughly chopped
Kosher salt and freshly ground black pepper
6 turkey drumsticks (about 4 1/2 pounds total)
1/4 cup chopped fresh cilantro
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.