First off, the new date ball recipe … AMAZING! Macadamia nuts, walnuts, dates, cinnamon, coconut oil, unsweetened coconut flakes, dried unsweetened cherries and thawed frozen blueberries. These little powerhouses serve as a fantastic pick-me-up, snack or sweet treat. Nature’s candy at its finest.
For the turkey legs, I followed Fast Paleo’s recipe for spice rubbed turkey legs, but cut the recipe in half since I was only making two legs. This recipe was extremely easy and turned out so flavorful, moist and crispy. I ended up baking the legs for a total of 1 hour and 15 minutes. Here’s the recipe, as I followed it:
- 2 bone-in, skin-on turkey legs (should be around 1 lb)
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1/4 tsp sea salt
- 1/4 tsp ground mustard
- 1/8 tsp white pepper
- Black pepper to taste
- Blend all the spices together. Gently lift the skin of the turkey legs and sprinkle a few pinches of spices underneath the skin.
- Place the legs in a gallon-sized bag and sprinkle in the remaining spices. Massage the spices into the legs. Allow the dry rub to sit on the turkey legs at least overnight or up to 48 hours before cooking. (*Note: I let mine sit for about 26 hours).
- Preheat oven to 375 degrees.
- Line a baking sheet with foil for easy clean-up. Remove the turkey legs from the bag and gently pat them with paper towel to wick away any beads of moisture, which will prevent the skin from browning.
- Place the turkey legs on the baking sheet. Bake 1 – 1.5 hours, or until the meat is opaque and the juices run clear, turning at least once. Be sure to lift the meat carefully, so the skin does not pull away.
- Rest 5 min before serving, then enjoy!