Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Turkey often gets a bad rap, owing its reputation to dried-out, overcooked birds. Not so here. These caramelized legs are basted throughout the grilling process with a bold glaze, resulting in poultry with a sweet, tangy smoky edge. A good sear for flavor is essential, as is routine flipping for even cooking. What's more, liberal, frequent slathering of the glaze ensures flavor-forward results.
But be sure to use a grill pan to catch drippings and avoid flare-ups.
As for the beans, they're an ideal foil. Whether you soak them overnight or take a same-day, high-heat soak as I have here, their place on the plate is certainly worthwhile.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.