Thursday, June 2, 2011

Grilled Turkey Legs with Sweet Potato Mash

There is NOTHING Anthony likes more than smoked turkey legs from the fair, so I was determined to make something just as delicious on the grill.  The sweet tangy glaze matched perfectly with the juicy meaty turkey leg.  I served this with a sweet potato mash and a green salad.  Dee-lish!
Juicy turkey legs off the grill are an inexpensive treat!

This thick, sweet, and tangy glaze would also be wonderful on grilled chicken
 Sweet & Salty Pomegranate Glaze 
1/2 onion, diced
4 garlic cloves, minced (I just use a large squirt of the pre-minced garlic in a tube)
1c Pomegranate infused red wine vinegar (feel free to substitute for your favorite vinegar here)
1/4c brown sugar
1 tbs paprika
4 tomatoes, chopped
4c chicken stock
Oil to saute onion and garlic

1. Pour a small amount of oil in a large sauce pan over medium high heat.  Saute onion and garlic until golden brown and softening.  Add vinegar and boil until reduced by half.
2. Add brown sugar, paprika, chopped tomatoes and chicken stock.  Bring back to a boil and cook until reduced by half.
3. Pour into a blender and blend (over LOW w/ some ventilation to let the steam escape: Don't make the mistake I made and choose high speed.  You will learn that this leaves your kitchen covered in glaze.)
4. Return to pan and cook until thickened.  Let set at room temperature.

Grilled Turkey Legs

1. Rub a small amount of oil over turkey legs and cover in salt and pepper.
2. Cook lets on medium heat over a gas grill until golden brown on all sides.  Then cover the lid and continue to cook (checking every so often) for about 40 minutes or until 180F.  During the last  20 minutes, baste with glaze.  When finished cooking, baste with a generous amount of glaze and let set 5 to 10 minutes.  Serve wtih glaze on the side to dip the meat in.  It's to die for!

Sweet Potato Mash (serves 2)

2 large sweet potatoes, peeled and cut into large pieces
handful brown sugar
3-4tbs of butter
nuts and cinnamon for garnish (I used walnuts today but toasted pecans is my favorite with this dish)

1. Boil sweet potatoes for 20 minutes or until easily pierced with a fork.  Drain and return to pan.
2. Add butter and brown sugar (to taste) and cover with a lid until it melts.
3. Using a potato masher or a hand held mixer, mix potatoes until a soft creamy texture.  Add milk if desired.  Top with nuts and cinnamon and serve hot.

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