New Taste Journal
Whole Grain · Whole Food · Big Flavors
Turkey Thigh Dinner
5 Pounds Turkey Thighs, about 5 pounds
1 Tbs. Olive Oil
3 Stalks Celery
1 Large Onion
1 Large Potato
3 Ounces White Mushrooms
Puree of Vegetable Soup
1 tsp. Dry Oregano
1 tsp. Dry Thyme
1 tsp. Salt
1 tsp. Granulated Garlic, dry
1 tsp. Coarse Ground Black Pepper
1 Sprig Fresh Rosemary.
Heat Oven To 350°
Wash and dry vegetables, minus mushrooms.
Wipe mushrooms clean.
Slice potato into round pieces.
Cut onion, carrot and celery into large pieces.
Spread oil over a sheet pan.
You can cover the pan with foil.
Place vegetables evenly across the pan.
Gather and measure the spices.
Pull rosemary leaves from the stalk.
Mix all of the spices together.
Sprinkle 1/3 of the spices over the sliced vegetables
You can remove the skin from the turkey before or after cooking.
Sprinkle 1/3 of the spice mix on each side of the turkey thigh.
Place thighs on top of the vegetables,
Place pan into the oven.
Roast turkey and vegetables for 75 minutes.
Remove pan from the oven.
Insert a rapid-rise thermometer into the turkey.
The temperature next to the bone should be 180°.
Let turkey rest for 15 minutes before cutting.
Cut turkey away from the large thigh bone.
Cut each piece into smaller slices.
Serve turkey with the roasted vegetables.
You can spoon some of the soup over the turkey as it makes for a great sauce.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.