One Serves Two
Who says that turkey is just for Thanksgiving. I love it year round. However, remember that if for a Thanksgiving dinner there are just 2 of you (or maybe even just your lonesome) this is a an easy turkey dish to make and have and still celebrate that turkey day without having to deal with the whole bird. But I divert. This is the day before spring and when I discovered this lovely 1.69 Lb. turkey thigh for $3.19 at Atkinsons’ the other day turkey sounded good to me so I bought it and had that evening a delicious and economical meal.
- 1 Turkey Thigh (or more if you are serving more than 2)
- 1/4 C. olive oil or butter if you don’t mind the extra cholesterol
- 1 Tsp. salt
- 1/4 Tsp. ground pepper
- 2-4 cloves of garlic—peeled or unpeeled-whole or roughly chopped
- 1 large carrot chopped in large hunks
- 1/2 onion sliced
- 2 celery stalks roughly chopped
- 4 sprigs of thyme
- 4 basil or sage leaves
- 1/2 C. turkey or chicken broth
- Preheat oven to 350.
- Olive oil spray an ovenproof dish to accommodate your thigh(s) and veggies.
- Place the veggies and broth on the bottom of your dish.
- Gently loosen skin from the thigh and spread some olive oil over the meat; then insert the spices and garlic cloves. Smooth skin back over and spread the rest of the olive oil over the thigh.You can also use your olive oil spray to do this instead of using the 1/4 C. olive oil. Now salt and pepper the thigh.
- Place the thigh in the dish over the veggies and broth.
- Bake in the oven for 45 to 60 minutes or till a meat thermometer registers 175 degrees.
- Remove from oven, cover loosely with foil and let stand 10 minutes before serving.
- I sided this dish with a ramekin filled with freshly made thick minestrone topped with Parmesan and a fresh salad. For desert, I served roasted pears.
- If you wish gravy, when you’ve removed the thigh and the veggies, thicken the drippings/sauce stove top in a pan over medium high heat with a bit of luke warm water in which you have well stirred a tablespoon or more of cornstarch.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help or hosting
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.