Roasted Turkey Thighs (also nice with Chicken)
Prep time: 0
Baking time: 2.5 hours at 350 F, 177C, Gas 4
Delicious and wonderful flavour!
It’s super easy, but it tastes as if it took all day to prepare. I expect the recipe will become a staple in your house!
- 2 medium turkey thighs or 1 big one
- 4 slices of organic bacon
- Sea salt and freshly ground black pepper
- 3 lbs onions, turnip or swede (cut up) or Brussels sprouts (whole)
- 4 tablespoons organic butter, ghee or oil of your choice)
- Dash of apple cider vinegar
- 2 teaspoons fresh rosemary (or 1 tsp dried)
- 2 bay leaves
- 1 teaspoon thyme
- Optional: 1 tbsp ground arrowroot powder (organic corn starch or other gravy binder of your choice)
- Season the turkey thighs with sea salt and pepper.
- Gently warm up the butter in a pot on the hob and baste the turkey thighs once with it and place them in a baking pan on top of the bacon slices (skin side up). Cover with tin-foil and bake for 1 hour at 350°F, 177C, Gas 4
- Baste turkey thighs again with the melted butter, adding a dash of apple cider vinegar or lemon juice, rosemary, bay leaves and thyme.
- Add the cut-up turnip around the turkey and return to the oven (making sure that the skin side is up again and that there’s a bit of oil left underneath the turkey so the thighs don’t burn, but leave the pan uncovered.
- Continue baking for another 1- 1.5 hours, until the meat and vegetables are cooked through and the crust or the roasted turkey thighs is as crisp as you like it.
- Towards the end of the baking time steam any other vegetables of your choice, for instance green beans or carrots.
- Optional if you want to make gravy: Pour the cooking fluid, bacon from the baking pan into a measuring cup. Add a piece of shredded meat and some vegetables, a spoon full of ground arrow root starch dissolved in a little bit of cold water then added to the cooking fluid. Then blend, and if necessary add a bit of hot water.
- Serve turkey with gravy on the side for dipping.
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