If you want to honor Yucatecan flavors while enjoying Thanksgiving at home, Food Network has an idea or two.
A Yucatecan-rubbed butterflied turkey recipe is here. Or you can end the battle for the drumstick by serving just the legs. It takes a total of two hours, is rated healthy and is easy to execute.
Yucatán Turkey Legs
Ingredients and method:
Whisk the zest and juice of two oranges, the juice of two lemons, one-half cup honey, four tablespoons olive oil, four tablespoons dried oregano, two tablespoons ground coriander, four teaspoons ground cumin, two chopped chipotles in adobo sauce plus two tablespoons of the sauce, four minced garlic cloves, two teaspoon peppers, one teaspoon allspice and two tablespoons dark rum (optional).
Season four turkey legs with salt; rub with the marinade, then refrigerate at least 2 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Place the turkey, skin-side up, on the cooler side of the grill; cover and grill until the meat is cooked halfway, 50 minutes. Turn and cook until the thigh reaches 170, 50 more minutes, moving the meat to direct heat during the last 10 minutes to brown the skin. Let rest for 10 minutes before carving.
Recipe and photo courtesy of Food Network Magazine