4.14.2018

Always Grateful

Like many countries, the United States sets aside one day for giving thanks.

But I think it should be more of a reminder for us to be thankful every day.

I know I am grateful on a daily basis... for health, safety, comfort, family, and friends. I never forget.

The other thing we Americans do is limit our roast turkey consumption almost solely to Thanksgiving Day, and occasionally Christmas, too.

What’s up with that?

Mark loves turkey and looks forward to it every year. Why not have it for Easter?

This year I thought ahead a bit and ordered some turkey thighs, and froze them, so that we could roast them before the weather turns too hot.

I asked the butcher to leave the skin on but remove the bone. This makes for easy carving.

I replaced the bone with a carrot. A parsnip would work too. I tied them up and coated them with fresh herbs.

Then I roasted the thighs with vegetables to complete the meal (including more carrot). Dinner was ready in less than 45 minutes.

A quick, easy meal? Just one more thing for which I am grateful.

~ David

Herb-Roasted Turkey Thighs 

2 turkey thighs, boneless with skin
24 small shallots, peeled
20 fingerling potatoes, cut in half
5 large carrots, divided, peeled – 3 cut into 2-inch pieces
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 fresh bay leaves
3 sprigs rosemary
olive oil
salt & pepper, to taste


Preheat oven to 400°F. Place a large skillet in the preheated oven for 10 minutes.

Place thigh pieces, skin-side down, onto your work surface. Cut one of the thick ends of the carrots the same length as the width of the thigh; this carrot will replace the bone. Reconstruct the thigh around the carrot and tie well, as shown. Cut the rest of those two carrots into 2-inch pieces and add to the others.

Lightly rub the skin with olive oil. Mix the chopped herbs and rub onto both sides of the turkey thighs; season with salt and pepper. When the skillet is well heated, place thighs skin side down in the skillet; they will sizzle. Roast for 20 minutes.

Add the potatoes, shallots, carrot pieces, bay leaves, and the rosemary branches sprigs. Sprinkle all with a little more salt & pepper, then drizzle some olive oil on top. Roast for another 30-40 minutes, stirring the potatoes and shallots once during roasting, until thighs are done and potatoes are tender. Remove pan from oven, cover with foil, and let rest 10 minutes.

Place turkey – in slices – and vegetables on a serving platter. Use pan drippings to make gravy with flour and chicken stock (about 2 cups), if desired. 


Serves 4.

19 comments:

  1. Looks delicious - must try!! I get turkey breast often during the year as we love turkey. Will get the thighs next time.

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    1. Let me know fi you find thighs at any other time of year, Jill - will be curious to know!

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    1. Now, this is something I can do! Thanks, David. It looks wonderful. I’ve needed a go-to for entertaining. Will be trying this as soon as I return from Bali. Jan

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    2. Thanks, Jan - I hope you are having a wonderful tim in Bali!

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  3. I love turkey and especially the thighs, David. And I couldn't agree more that there's no reason not to enjoy it year round. (Although for Easter I have to have my lamb...)

    Turkey legs make wonderful ossobuco, and the breast meat makes wonderful cutlets... the list goes on.

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    1. I agree, Frank - and the funny thing about me? (Okay, one of many funny things about me?) I actually love turkey in all these other forms and not as much when it is one big roast! I will have to try the turkey ossobuco soon!

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  4. What a great recipe David. I always cook turkey parts when I have visitors from Germany and Whole Foods has turkey available throughout the year.

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    1. I didn't know that about Whole Foods, Inger. Good intel!

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  5. Smile from the Antipodes where turkey basically is just a cheap and healthy protein: yes, we DO know about Thanksgiving :)! Lovely way to cook the body parts and it will have your name on it when served!

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    1. Thanks, Eha - I love thinking of us as Antipodes! Yes, turkey is reasonably priced and a great protein here in November - sadly, though, not always easily available here year round. Inger just said it is - but at Whole Foods (nicknamed Whole Paycheck) it most likely will not be inexpensive!

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  6. We love turkey and I'm very grateful for your recipe for these herb-roasted turkey thighs! Yum, my whole crew will enjoy this meal. I bet it smells amazing while it's roasting, David :)

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    1. It did smell wonderful, Marcelle - took me right back to November!

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  7. I must admit that I always cook with chicken instead of turkey (except at Thanksgiving). I have the idea in my head that turkey is drier and less succulent. I betcha I'm wrong though. Maybe I should break free from my prejudices? Happy Turkey Day (all year long)!

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    1. I prefer chicken, too, Fran - except for the thighs! So moist and flavorful!

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  8. This is one seriously easy, and delicious, recipe. Turkey is one of those 'occasional' meats that make it to this household. Why? Not sure, despite the fact that turkey breast, leg and wing cuts are always available at the grocers. Sadly the thighs are nowhere to be seen, so I'd need to order those, as you did. I want to try this recipe!

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    1. It does make you wonder, John - If you can buy the breast and legs - what are they doing with all the thighs??

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  9. I love reminders to be grateful every day. Thank you. Brilliant to have replaced the bone with the carrot (or parsnip) -- I love that! How delicious this looks.

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    1. Good idea on the parsnip front, Valentina! Yes, we always need to be grateful - easy to forget some days...

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