Yield: 12 Establishment: Club Operation, Restaurant, Business and Industry Account   Ethnicity: Italian   Meal Type: Main Course, Entrée, Sandwich, Wrap   Preparation Method: Grill   Product Type: Turkey Legs/Drumsticks, Turkey Thighs

Ingredients

2 Cups fresh lime juice

1 Cup fresh sage, chopped

3/4 Cup champagne wine vinegar

1/2 Cup sugar

2 Cups olive oil

5 Pounds TURKEY DRUMSTICKS OR THIGHS, skinned

2 Medium pineapples, peeled

1/2 Cup 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 Cup serrano chiles, seeded and chopped

2/3 Cup fresh cilantro, chopped

1/3 Cup fresh lime juice

To taste salt

Turkey

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.

Grilling

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 180 degrees F. Serve over bed of rice with Pineapple Salsa. Note: may also be served inside pita with chopped tomatoes and onions.

Recipe Source: Mark Martin, Executive Chef and Proprietor, Ethan's of Elizabeth, Charlotte, North Carolina Chef: Mark Martin, Executive Chef Restaurant: Ethan's of Elizabeth Location: Charlotte, NC