So, when I am slightly blue, my favorite thing to do is to go to the grocery store and find something I have never cooked before. This is particularly interesting at an Asian market, but since I was in Whole Foods we are going to try and cook Turkey thighs. I found this recipe for Turkey a la Marietta on NY Times online. I amended it some but I am excited to hear what you think. We found turkey thighs to be very gamy and wild tasting. It was fun but not something I would do without using a brine first again.
What you need:
- 2 turkey jointed thighs, about 2 1/2 lbs, bone in
- 6 cloves chopped garlic
- 12 sage leaves, chopped
- 2 parsnips, peeled and chopped into large pieces
- 2 carrots, peeled and chopped into large pieces
- Salt and pepper
- Sprinkle of red wine vinegar
- Sprinkle of olive oil
- What you need:
- 1. Marinate the turkey for 5-6 hours in the refrigerator by blending the sage, garlic, and pepper with a mortar and pestle until you have thick paste. Rub the spice mixture into the turkey thighs.
- 2. Remove the thighs from the refrigerator about 30 minutes before cooking to come to room temperature.
- 3. Preheat the oven 400 degrees. Bake for 30 minutes skin side down.
- 4. Add the chopped parsnips and carrots, turn the thighs over, and bake for another 30 minutes. Sprinkle everything with salt, pepper, olive oil, and a splash of vinegar.
- 5. Let the meat rest uncovered and enjoy.
I served this with Parmesan drop biscuits and a dry white wine.
As always, much love, many blessings, and happy roasting.