1. In medium bowl; whisk 1/2 cup mango nectar, soy sauce, 1/4 cup oil and seasoning; divide into 2 large zip-top plastic bags. Add 4 turkey legs to each bag; seal bags, pressing out excess air. Massage turkey in bags to coat and refrigerate at least 2 or up to 4 hours.

2. Preheat oven to 375°; line 3 rimmed baking pans with parchment paper. Remove turkey from marinade; discard marinade. Place turkey on 2 prepared pans; roast 30 minutes.

3. In large bowl, toss potatoes, thyme, paprika, pepper, 1/2 teaspoon kosher salt, and remaining 1/2 cup mango nectar and 2 tablespoons oil; spread onto remaining prepared pan. Turn turkey legs; roast turkey legs and potato mixture 30 minutes or until internal temperature of turkey legs reaches 165° and potatoes are golden brown and tender, stirring once. Makes about 4 cups.

4. Serve turkey legs with potato mixture.

• 49 g Total fat
• 14 g Saturated fat
• 371 mg Cholesterol
• 724 mg Sodium
• 18 g Carbohydrates
• 2 g Fiber
• 6 g Sugars
• 3 g Added sugars
• 123 g Pootein