2 c fresh lime juice
1 c fresh sage, chopped
3/4 c champagne wine vinegar
1/2 c sugar
2 c olive oil
5 lbs TURKEY DRUMSTICKS OR THIGHS, skinned
2 Medium pineapples, peeled
1/2 c jicama root, peeled
2 Medium papayas, peeled
3 Medium limes, cored and peeled
2 Large red bell peppers, seeded
1 Medium sweet red onion
2/3 c serrano chiles, seeded and chopped
2/3 c fresh cilantro, chopped
1/3 c fresh lime juice
To taste salt
Combine lime juice, sage, vinegar, sugar and oil in a small mixing bowl.
Place turkey in a shallow glass or other noncorrosive container.
Pour marinade over turkey.
Cover turkey and refrigerate in marinade overnight (24 hours).
Remove turkey from marinade and discard marinade.
PINEAPPLE SALSA with PAPAYA
Dice pineapple, jicama, papaya and lime; place in bowl.
Finely dice or shred red bell pepper and onion; add to other ingredients in bowl.
Stir in chiles, cilantro and lime juice.
Add salt to taste.
Cover and refrigerate until served.
Serve as an accompaniment to turkey.
Cut turkey off the bones. Cut into 2-inch by 2-inch squares.
Thread turkey squares on bamboo or metal skewers.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.
Place skewers on grill rack, 4 inches from the heat. Grill about 14-18 minutes, turning frequently. Continue to grill until the internal temperature reaches 170-175 degrees F.
Serve over bed of rice with Pineapple Salsa.
Note: may also be served inside pita with chopped tomatoes and onions.
Total Calories 350
Calories from Fat 60
Total Fat 6 g
% Daily Total Fat 9
Saturated Fat 1 g
% Daily Saturated Fat 8
Cholesterol 110 g
% Daily Cholesterol 37
Sodium 280 mg
% Daily Sodium 12
Total Carbohydrates 43 g
% Daily Total Carbohydrates 14
Dietary Fiber 4 g
% Daily Dietary Fiber 16
Sugars 13 g
Protein 31 g
% Daily Protein 30
% Daily Vitamin C 200
% Daily Calcium 6
% Daily Iron 20