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Title: Yucatecan Turkey (Spieler)
Yield: 4

Ingredients

      2 lb turkey thigh; boned
      1    **yucatecan marinade**
     12    cloves garlic
    1/2 c  pineapple juice
      2 tb dark brown sugar
      1    juice of 1/2 lemon or lime
      1    juice of 1/2 orange
    1/2 ts ground cinnamon
    1/2 ts ground cloves
    1/2 ts dried thyme
    1/4 ts tabasco sauce
    1/2 ts salt
    3/4 ts black pepper

Instructions

Turkey thighs should be slice in 1/2 inch steaks

To make the marinade, roast 10 garlic cloves, unpeeled, in
a dry pan for
about 10 minutes until they are slightly charred and
softened. Allow the
garlic to cool, then squeeze out the flesh from the skins
and mash. Chop
the remaining garlic cloves.

Arrange the turkey steaks in a large shallow dish. Mix the
roasted
garlic flesh and the chopped garlic with the other marinade
ingredients.
Pour the marinade over the turkey, turn to coat well, and
let marinate
at room temperature for 2 hours.

Prepare a charcoal fire or preheat a gas grill. Remove the
turkey from
the marinade and pat dry with paper towels. Cook over hot
coals,
beginning with the skin side down. Move the steaks around
on the grill,
turning frequently so that they cook evenly, 15-20 minutes.

Serve the turkey steaks hot, with a spoonful of Pickled
Onion Rings and
another of Guava-Apple Relish.

This sweet, garlicky, fruit and spice marinade originated
on the
Caribbean shores of Mexico. The turkey emerges from the
barbecue richly
flavored, meaty rather than poultrylike.

Recipe from The Classic Barbecue and Grill Cookbook by
Marlena Spieler,
page 91,
Posted to FareShare 4/99 by JoAnn Pellegrino
gigimfg@xx.xxxxxx.xxx

Source:
"ISBN 0-7894-0421-4"

Per serving: 529 Calories (kcal); 22g Total Fat; (39% calories from fat);
64g Protein; 15g Carbohydrate; 192mg Cholesterol; 972mg Sodium
Food Exchanges: 0 Grain(Starch); 9 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0
Fat; 1/2 Other Carbohydrates

Recipe by: Marlena Spieler, The Classic Barbecue and Grill Cookbook

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