JAMAICAN ME HUNGRY

Turkey Legs

Ingredients Weight Measure
Allspice, whole 3 Tbsp.
Coriander, whole 3 Tbsp.
Cloves, whole 3 ea.
Garlic cloves, peeled 5 ea.
Ginger root, freshly diced 1/2 cup
Cilantro, rough chop 1 bunch
Cinnamon, ground 1 Tbsp.
Pineapple juice, reduced by half 2 qts.
TABASCO® brand Buffalo Style Hot Sauce 1 cup
Limes, squeezed 4 ea.
Onions, green, each onion cut into 3 strips 2 bunches
Brown sugar 1/2 cup
Thyme leaves, fresh picked 1/4 cup
Salt 1/2 cup
Turkey legs 12 ea.

Kahuna Buffalo Sauce

Ingredients Weight Measure
Orange juice, no pulp 3 cups
TABASCO® brand Buffalo Style Hot Sauce 1 cup
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Ginger root, fresh chopped 3 Tbsp.
Allspice, whole 4 ea.
Coriander, whole 1 tsp.
Butter, cold 10 oz.
Salt 1 Tbsp. + 1 tsp.
Cilantro, chopped 2 Tbsp.

Method

  1. For Turkey Legs, in a pan over medium heat, toast allspice, coriander and cloves for 1-1/2 minutes. Remove from heat, add cinnamon and let cool.
  2. Grind all spices to a fine powder using a mortar and pestle. After spices are ground, add garlic, ginger and cilantro; mash into an aromatic pulp.
  3. Mix all remaining ingredients and combine. Marinate turkey legs for 48 hours.
  4. Grill turkey legs on medium heat for 2-1/2 to 3 hours. The meat will pull away from the bottom of the drumstick.
  5. While grilling, baste the turkey with the marinade every 10 minutes.
  6. For Kahuna Buffalo Sauce, in a saucepan, combine orange juice, TABASCO® Buffalo Style Hot Sauce, TABASCO® Chipotle Pepper Sauce, ginger root, allspice and coriander. Reduce to 3/4 cup and strain.
  7. On low heat, whisk in cold butter, 1/2 oz. at a time. Season with salt and cilantro. Keep warm until service.
  8. Serve the turkey legs with the sauce as a dip on the side.

Yield: 12 servings