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Buttermilk-Drenched Caveman Pops

Updated September 18, 2020
Buttermilk-Drenched Caveman Pops
Buttermilk-Drenched Caveman Pops

Turkey legs, or in the Paleo world, caveman pops, are a fun dish and a nice change from eating chicken. I like the legs because they have the dark meat, which is the best in my opinion. Make sure you save the bones to make homemade bone broth.

Serves3

Ingredients

  • For the Buttermilk
  • 2 (13.5-oz [398-ml]) cans unsweetened full-fat coconut milk
  • 3 tablespoons (45 ml) apple cider vinegar
  • 2 tablespoons (6 g) dried dill
  •  
  • For the Turkey
  • 3 large turkey legs
  • 2 large sweet potatoes, diced
  • Avocado oil spray
  • 2 tablespoons (6 g) dried dill
  • 2 tablespoons (17 g) garlic powder
  • 2 teaspoons (12 g) sea salt
  • Fresh thyme sprigs

Instructions

  1. To make the buttermilk, mix together the coconut milk and the vinegar. Let the mixture sit for 10 minutes. Mix the dill into the buttermilk.

  2. For the turkey, put the legs in a large bowl or dish, and pour half of the buttermilk over them, making sure to coat them well. Let them marinate in the refrigerator for at least 30 minutes, or up to overnight. Refrigerate the remaining buttermilk.

  3. When you are ready to cook the turkey, preheat the oven to 425°F (218°C). Arrange the turkey legs on a sheet pan and cook them in the oven for 10 minutes.

  4. Remove the turkey legs from the oven and flip them over, using tongs. Add the sweet potatoes to the sheet pan, spray oil over the potatoes and sprinkle them with the dill and garlic powder. Return the pan to the oven and cook the turkey and potatoes for another 10 minutes.

  5. Once the time is up, rotate the turkey legs one more time and toss the sweet potatoes. Pour the remaining buttermilk onto the turkey legs. Put them back in the oven and roast them for 10 more minutes, or until the thickest part of the meat registers 155°F (68°C) on an instant-read thermometer. Take the turkey and sweet potatoes out of the oven, and let the turkey rest for 10 minutes, or until the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Sprinkle the turkey and potatoes with the salt and garnish them with the thyme.
     

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