2 large turkey legs, about 2 pounds each, brined overnight*
1 large sweet potato, peeled and gaufrettes
2 1/4 cups Ocean Spray 100% cranberry juice
juice and zest of 1 lemon
½ pound rock candy
4 slices ginger
1 bunch scallions sliced thinly, separate white and green
½ cup chopped parsley
Canola oil for frying
Prepare a stock pot or fryer. Drain the brined legs and pat dry. Add to 325 degree fryer and fry until cooked through, about 20 minutes or until the internal temperature is 160. You may need to fry these in batches. In the same oil fry the gaufrettes until crispy. Meanwhile, in a sauce pan, add the cranberry and lemon juice, rock candy, ginger, zest, and scallion whites; bring to a simmer and reduce by 30% until a syrup is achieved. When legs are done, remove and season. Roll the legs in glaze. To serve garnish with scallion greens and parsley.
* Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 1 quart water, multiply as necessary to fully submerge turkey legs in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Arrogant Frog Pinot Noir100% Pinot Noir
COLOR: Bright and lovely garnet red
AROMA: Very elegant with aromas of strawberry, cherry and soft spices with a hint of vanilla
TASTE: Medium-bodied with ripe tannins and acidity; long lasting finish
Made from 14-year-old vines in the Languedoc region of France