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Turkey Legs with Chipotle Mashed Sweet Potatoes

Ninja Test Kitchen
Recipe by Ninja Test Kitchen

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  • Prep 10 mins
  • Total 1h 16 mins
  • Easy
  • Serves 4

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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HABANERO CRANBERRY RELISH

  • 1/4 cup orange juice
  • 1/2 habanero chili, seeds removed, chopped
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 teaspoon orange zest
  • 1 can (14 ounces) whole cranberry sauce
  • 1 tablespoon whole grain mustard
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 1 tablespoon water

LEVEL 1 (BOTTOM OF POT)

  • 2 pounds sweet potatoes, peeled, cut in 1-inch cubes
  • 1/2 cup vegetable broth or water
  • 1/4 cup unsalted butter, cubed
  • 4 chipotle peppers in adobo sauce, finely chopped
  • 1/4 cup adobo sauce
  • 1/4 cup maple syrup
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper

LEVEL 2 (BOTTOM LAYER OR RACK)

  • 2 cups water
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 6 sage leaves
  • 2 bay leaves
  • 1/4 cup kosher salt
  • 1 teaspoon ground black pepper
  • 1/4 cup packed brown sugar
  • 4 cups ice
  • 4 turkey legs
  • Vegetable oil, for brushing
  • Prepared habanero cranberry relish, for brushing

Utensils

  • Deluxe Reversible Rack (bottom layer only)
  • Step 1

    To make the habanero cranberry relish, combine all ingredients except cornstarch and water in a small saucepan and bring to a simmer for 15 minutes.

  • Step 2

    In a small bowl, add the cornstarch and water. Whisk until fully combined. Add the cornstarch slurry to the cranberry mixture, whisk to combined, and continue to simmer until thickened, about 1 minute. Remove from heat, transfer to an airtight container, and place in the refrigerator until needed.

  • Step 3

    To make the brine, combine the water, rosemary, thyme, sage, bay leaves, salt, pepper, and brown sugar in a medium saucepan over medium-high heat. Whisk until combined and bring to a simmer for 10 minutes. Remove the brine from heat, add the ice, and stir until melted.

  • Step 4

    Place the turkey legs and the brine in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the turkey legs, then place the bag in the refrigerator and marinate for at least 6 hours and up to 24 hours.

  • Step 5

    When the turkey legs are marinated, add all Level 1 ingredients to the pot and stir to combine.

  • Step 6

    Remove the turkey legs from the brine and pat dry. Brush all sides with vegetable oil and the prepared habanero cranberry relish. Place the bottom layer of the Deluxe Reversible Rack in the high position, then place in the pot. Place the turkey legs on the rack.

  • Step 7

    Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 355°F, and set time for 25 minutes. Press START/STOP to begin cooking (PrE will display for approximately 15 minutes as the unit steams, then the timer will start counting down).

  • Step 8

    When cooking is complete, carefully remove the rack with the turkey. With a potato masher or fork, mash the sweet potatoes until smooth.

  • Step 9

    Serve turkey legs with mashed chipotle sweet potatoes and additional cranberry glaze, if desired.

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