Jerk Marinated Turkey Legs with Mango-Glazed Sweet Potatoes

    submitted by ShopRite Yardley

    Prep: 15 minutes plus marinating

    Roast: 1 hour

    Serves: 8

    1           cup mango nectar, divided

    1/2       cup less sodium soy sauce

    1/4       cup plus 2 tablespoons avocado oil, divided

    1/4       cup mild jerk seasoning

    8           turkey legs

    4           large sweet potatoes, peeled and cut into 1-inch pieces

    1           tablespoon plus 1 teaspoon chopped fresh thyme

    1           teaspoon smoked paprika

    1/2       teaspoon ground cayenne pepper

    1. In medium bowl; whisk 1/2 cup mango nectar, soy sauce, 1/4 cup oil and seasoning; divide into 2 large zip-top plastic bags. Add 4 turkey legs to each bag; seal bags, pressing out excess air. Massage turkey in bags to coat and refrigerate at least 2 or up to 4 hours.
    2. Preheat oven to 375°; line 3 rimmed baking pans with parchment paper. Remove turkey from marinade; discard marinade. Place turkey on 2 prepared pans; roast 30 minutes.
    3. In large bowl, toss potatoes, thyme, paprika, pepper, 1/2 teaspoon kosher salt, and remaining 1/2 cup mango nectar and 2 tablespoons oil; spread onto remaining prepared pan. Turn turkey legs; roast turkey legs and potato mixture 30 minutes or until internal temperature of turkey legs reaches 165° and potatoes are golden brown and tender, stirring once. Makes about 4 cups.
    4. Serve turkey legs with potato mixture.

    Approximate nutritional values per serving (1 turkey leg, 1/2 cup potato mixture): 1039 Calories, 49g Fat, 14g Saturated Fat, 371mg Cholesterol, 724mg Sodium, 18g Carbohydrates, 2g Fiber, 6g Sugars, 3g Added Sugars, 123g Protein

    Chef Tip(s): To make this recipe keto-friendly, omit the sweet potatoes.

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