Servings: 
12
Ethnicity: 
Italian
Preparation Method: 
Grill
Product Type: 
Turkey Legs/Drumsticks
Turkey Thighs

Nutrition Facts

  • Total Calories 350
  • Calories from Fat 60
  • Total Fat 6 g
  • % Daily Total Fat 9
  • Saturated Fat 1 g
  • % Daily Saturated Fat 8
  • Cholesterol 110 g
  • % Daily Cholesterol 37
  • Sodium 280 mg
  • % Daily Sodium 12
  • Total Carbohydrates 43 g
  • % Daily Total Carbohydrates 14
  • Dietary Fiber 4 g
  • % Daily Dietary Fiber 16
  • Sugars 13 g
  • Protein 31 g
  • % Daily Protein 30
  • % Daily Vitamin C 200
  • % Daily Calcium 6
  • % Daily Iron 20

Chef Martin's Marinated Grilled Turkey Spiedies

Chef Mark Martin, Charlotte, NC

fresh lime juice:
2 Cups
fresh sage, chopped:
1 Cup
champagne wine vinegar:
3/4 Cup
sugar:
1/2 Cup
olive oil:
2 Cups
TURKEY DRUMSTICKS OR THIGHS, skinned:
5 Pounds
pineapples, peeled:
2 Medium
jicama root, peeled:
1/2 Cup
papayas, peeled:
2 Medium
limes, cored and peeled:
3 Medium
red bell peppers, seeded:
2 Large
sweet red onion:
1 Medium
serrano chiles, seeded and chopped:
2/3 Cup
fresh cilantro, chopped:
2/3 Cup
fresh lime juice:
1/3 Cup
salt:
To taste
 
TURKEY

Combine lime juice, sage, vinegar, sugar and oil in a small mixing bowl.

Place turkey in a shallow glass or other noncorrosive container.

Pour marinade over turkey.

Cover turkey and refrigerate in marinade overnight (24 hours).

Remove turkey from marinade and discard marinade.

PINEAPPLE SALSA with PAPAYA

Dice pineapple, jicama, papaya and lime; place in bowl.

Finely dice or shred red bell pepper and onion; add to other ingredients in bowl.

Stir in chiles, cilantro and lime juice.

Add salt to taste.

Cover and refrigerate until served.

Serve as an accompaniment to turkey.

GRILLING
 
Cut turkey off the bones. Cut into 2-inch by 2-inch squares.

Thread turkey squares on bamboo or metal skewers.

Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.

Place skewers on grill rack, 4 inches from the heat. Grill about 14-18 minutes, turning frequently. Continue to grill until the internal temperature reaches 170-175 degrees F.

Serve over bed of rice with Pineapple Salsa.

Note: may also be served inside pita with chopped tomatoes and onions.