Prep: 15 minutes plus marinating
Roast: 1 hour
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
- 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.
- 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.
- 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.
- 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.