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.
