Turkey Thigh Recipe
Day 15 of Christmas Countdown. Its that time of year, when everyone is talking Turkey, but do you want to be eating it for days? As well as being an ecconomical dish to serve, at this time of year, you can also make variations, by changing the vegetables & spices. Turkey thighs can be bought quite cheaply at this time of the year, from you local butcher http://W J Beaven Quality Butchers Your butcher will be selling the turkey breasts to local resaurants & will then bone & roll the thighs for sale in his shop. These are a far better buy £2.99 per kilo, (last week) than if you buy the Turkey drumsticks which you see in the large Supermakets, they are roughly the same price per kilo, but you are paying for a large amount of bone & gristle. If you are a family of 2 or 3 this Christmas & don’t want to be eating Turkey until New Years Eve this could also be an cheap & time saving solution.
Of course, you don’t have to use a turkey thigh for this recipe, just as you can change the veg & spices, you can also use chicken thighs. But. You do have to adjust the cooking times *See note in recipe below.
RECIPE Serves 4. G/F D/F Lowfodmap. Prep time 30mins Cooking Time 1.5 hrs. Oven temp 350f 180c Gas Mk 4
- Boned & Rolled Turkey thigh joint ( approx 2.5k )
- 2 Medium Sweet Potatoes, Unpeeled, & scrubbed, chopped into large chunks.
- 2. Red Onions, Peeled, Quartered & seperated.
- 4. Medium Carrots, Unpeeled & scrubbed. Cut into large chunks.
- 4 Large sticks of celery. Cut into 5cm lengths.
- 1/2 medium Swede, Peeled & cut into large chunks.
- 4 Tbspns Cranberry Sauce.
- 2 Tbspns Rapeseed Oil
- Fresh Rosemary, Thyme, & Parsley Chopped
- 2 Tbspns Cider Vinegar.
Preheat the oven, to the above temperature. At the same time place the rapeseed oil in a large roasting tin in the oven. When the oven has reached the right temp. Remove the tray & place the turkey thigh in the oil, turning to coat.
Returm to oven & roast for 1/2hr. Remove the turkey thigh & add all the chopped veg, to the roasting tray.
Add 2tbspns of Cranberry Sauce & toss with the juices & oil in the pan.
Coat the Turkey thigh with the remaining Cranberry sauce & place on top of the veg, together with the herbs & seasoning. Sprinkle over the Cider vingar. Return to the oven & roast for a futher hour, until the turkey is cooked through. ( Juices run clear when pierced with a knife).
Leave the turkey to rest for 15mins & carve into slices. Place on top of the veg & juices from the tin & serve with a green veg of choice.
*If using chicken thighs or breasts, place the poultry on top of the chopped veg & roast for 1hr (until cooked through). There is no need to roast the meat first, this only applies if you are using a larger joint of poultry.
*Use, courgettes, peppers & aubergine chunks & replace the Cranberry Sauce with pesto. Top with Chicken Thighs. Cook & serve with Pasta & grated Parmesan Cheese.
Well, there we have it. I hope I have given you the inspiration to ring the changes & think of your own combinations. There are many to be had. Enjoy.