This Herb Roasted Turkey Thighs - Turchetta - Recipe is so easy to cook, and gives you juicy, succulent turkey thighs every time; with that crispy turkey skin that everyone loves!

Ingredients:
3 leafy sprigs fresh thyme, leaves removed
5 fresh sage leaves
8-10 fresh rosemary leaves
2 garlic cloves, peeled
15 mL (1 Tbsp) fennel seeds, crushed
2 mL (½ tsp) red pepper flakes
5 mL (1 tsp) coarse salt
5 mL (1 tsp) cracked black pepper
30 mL (2 Tbsp) olive oil
2 boneless turkey thighs (about 500g / 1 pound)



Method:
Heat oven to 220ºC (425ºF).
In a mortar and pestle grind together: thyme, sage, rosemary, garlic, fennel seeds, chili flakes, salt, pepper, and oil.
Butterfly the thickest part of the thigh, and pull the skin back halfway.
Score the meat side of the turkey thighs, and rub in the spice mix.
Tightly roll up the thighs, starting at the end you pulled away the skin from.
Wrap the skin fully around the outside, and tie with kitchen twine.
Rub some olive oil over the skin, and sprinkle on salt and pepper.
Set turkey in a ¼ sheet pan, seam side down.
Roast for 45 - 60 minutes.
Internal temperature when cooked should be 170ºF. 
If the skin needs more browning, place under the broiler.
Remove from oven.
Let meat rest 15 minutes before slicing and serving.



Music by Jeff Kaale
soundcloud.com/jeff-kaale

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