Like many countries, the United States sets aside one day for giving thanks.
But I think it should be more of a reminder for us to be thankful every day.
I know I am grateful on a daily basis… for health, safety, comfort, family, and friends. I never forget.
The other thing we Americans do is limit our roast turkey consumption almost solely to Thanksgiving Day, and occasionally Christmas, too.
What’s up with that?
Mark loves turkey and looks forward to it every year. Why not have it for Easter?
This year I thought ahead a bit and ordered some turkey thighs, and froze them, so that we could roast them before the weather turns too hot.
I asked the butcher to leave the skin on but remove the bone. This makes for easy carving.
I replaced the bone with a carrot. A parsnip would work too. I tied them up and coated them with fresh herbs.
Then I roasted the thighs with vegetables to complete the meal (including more carrot). Dinner was ready in less than 45 minutes.
A quick, easy meal? Just one more thing for which I am grateful.
~ David
Herb-Roasted Turkey Thighs
2 turkey thighs, boneless with skin
24 small shallots, peeled
20 fingerling potatoes, cut in half
5 large carrots, divided, peeled – 3 cut into 2-inch pieces
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 fresh bay leaves
3 sprigs rosemary
olive oil
salt & pepper, to taste
Preheat oven to 400°F. Place a large skillet in the preheated oven for 10 minutes.
Place thigh pieces, skin-side down, onto your work surface. Cut one of the thick ends of the carrots the same length as the width of the thigh; this carrot will replace the bone. Reconstruct the thigh around the carrot and tie well, as shown. Cut the rest of those two carrots into 2-inch pieces and add to the others.
Lightly rub the skin with olive oil. Mix the chopped herbs and rub onto both sides of the turkey thighs; season with salt and pepper. When the skillet is well heated, place thighs skin side down in the skillet; they will sizzle. Roast for 20 minutes.
Add the potatoes, shallots, carrot pieces, bay leaves, and the rosemary branches sprigs. Sprinkle all with a little more salt & pepper, then drizzle some olive oil on top. Roast for another 30-40 minutes, stirring the potatoes and shallots once during roasting, until thighs are done and potatoes are tender. Remove pan from oven, cover with foil, and let rest 10 minutes.
Place turkey – in slices – and vegetables on a serving platter. Use pan drippings to make gravy with flour and chicken stock (about 2 cups), if desired.
Developed and maintained by Inspiratech LLC.
Design by Themeshift.
Jill
April 14, 2018 at 2:34 pmLooks delicious – must try!! I get turkey breast often during the year as we love turkey. Will get the thighs next time.
Cocoa & Lavender
April 15, 2018 at 1:41 pmLet me know fi you find thighs at any other time of year, Jill – will be curious to know!
jc
April 15, 2018 at 11:11 amNow, this is something I can do! Thanks, David. It looks wonderful. I’ve needed a go-to for entertaining. Will be trying this as soon as I return from Bali. Jan
Frank
April 15, 2018 at 12:24 pmI love turkey and especially the thighs, David. And I couldn't agree more that there's no reason not to enjoy it year round. (Although for Easter I have to have my lamb…)
Turkey legs make wonderful ossobuco, and the breast meat makes wonderful cutlets… the list goes on.
Cocoa & Lavender
April 15, 2018 at 1:40 pmI agree, Frank – and the funny thing about me? (Okay, one of many funny things about me?) I actually love turkey in all these other forms and not as much when it is one big roast! I will have to try the turkey ossobuco soon!
Cocoa & Lavender
April 15, 2018 at 1:39 pmThanks, Jan – I hope you are having a wonderful tim in Bali!
Gerlinde de Broekert
April 15, 2018 at 11:06 pmWhat a great recipe David. I always cook turkey parts when I have visitors from Germany and Whole Foods has turkey available throughout the year.
Cocoa & Lavender
April 16, 2018 at 1:28 pmI didn't know that about Whole Foods, Inger. Good intel!
Eha
April 16, 2018 at 1:10 amSmile from the Antipodes where turkey basically is just a cheap and healthy protein: yes, we DO know about Thanksgiving :)! Lovely way to cook the body parts and it will have your name on it when served!
Cocoa & Lavender
April 16, 2018 at 1:32 pmThanks, Eha – I love thinking of us as Antipodes! Yes, turkey is reasonably priced and a great protein here in November – sadly, though, not always easily available here year round. Inger just said it is – but at Whole Foods (nicknamed Whole Paycheck) it most likely will not be inexpensive!
Marcelle
April 16, 2018 at 10:52 pmWe love turkey and I'm very grateful for your recipe for these herb-roasted turkey thighs! Yum, my whole crew will enjoy this meal. I bet it smells amazing while it's roasting, David 🙂
Cocoa & Lavender
April 17, 2018 at 2:31 pmIt did smell wonderful, Marcelle – took me right back to November!
Fran @ Gday Souffle
April 17, 2018 at 5:04 amI must admit that I always cook with chicken instead of turkey (except at Thanksgiving). I have the idea in my head that turkey is drier and less succulent. I betcha I'm wrong though. Maybe I should break free from my prejudices? Happy Turkey Day (all year long)!
Cocoa & Lavender
April 17, 2018 at 2:31 pmI prefer chicken, too, Fran – except for the thighs! So moist and flavorful!
John | heneedsfood
April 17, 2018 at 8:14 amThis is one seriously easy, and delicious, recipe. Turkey is one of those 'occasional' meats that make it to this household. Why? Not sure, despite the fact that turkey breast, leg and wing cuts are always available at the grocers. Sadly the thighs are nowhere to be seen, so I'd need to order those, as you did. I want to try this recipe!
Cocoa & Lavender
April 17, 2018 at 2:32 pmIt does make you wonder, John – If you can buy the breast and legs – what are they doing with all the thighs??
Valentina
April 19, 2018 at 3:35 amI love reminders to be grateful every day. Thank you. Brilliant to have replaced the bone with the carrot (or parsnip) — I love that! How delicious this looks.
Cocoa & Lavender
April 19, 2018 at 2:00 pmGood idea on the parsnip front, Valentina! Yes, we always need to be grateful – easy to forget some days…
Jean | DelightfulRepast.com
April 19, 2018 at 6:51 pmDavid, I love turkey any time of year, but it's not always easy to find in the stores. This dish looks fabulous, and I know it smells heavenly.
Cocoa & Lavender
April 20, 2018 at 2:25 pmI know, Jean – thank goodness I thought ahead this year and bought 4 thighs to freeze!
Inger@Art of Natural Living
April 23, 2018 at 12:48 pmHaving your butcher remove the bones–genius! I am guilty of doing (usually) just one turkey a year, but I buy it before Thanksgiving (which my brother hosts) and cook it when the spirit moves me (often the week between Christmas and New Years with everyone home). One time, I carved up a turkey myself, cutting the breast into cutlets and BBQ-ing the legs. That was a lot of work but really productive!
Cocoa & Lavender
April 27, 2018 at 12:22 pmSomeday, I want to learn to carve up a turkey (or chicken)… and I want to know how to bone one, too. Not that I want to make a turducken… just want to know how!
Christina | Christina's Cucina
April 30, 2018 at 5:31 pmGood advice and love the turkey thigh idea! I actually love the stuffing more than turkey, but I could serve it as a side with this! Win-win! 🙂
Cocoa & Lavender
May 4, 2018 at 3:03 pmMe, too, Christina – stuffing and gravy. Thus, the turkey is the necessary evil, right?
Emma @ Bake Then Eat
May 4, 2018 at 4:33 amTurkey in the UK is popular all year round, because it is so healthy. My fella has it almost every week in one form or the other. I shall be book marking this recipe for him.
Cocoa & Lavender
May 4, 2018 at 3:04 pmI had no idea turkey was popular in the UK – who knew? (You, obviously!!)