ROASTED TURKEY THIGHS

SERVES 2

My favorite part of chicken or turkey is the thigh. However, unlike breast, wings or legs, turkey thighs are not available in my area. One time, about a week after Easter, I was shopping and noticed the fresh turkeys were on sale, I mean a really big sale. Apparently, the store had stocked too many for the holiday. Since I never have turkey for Easter, it looked rather appetizing, but I passed it by. I was about to go to check out when I realized how utterly ridiculous it would be to turn down a 13 pound fresh turkey for, get this, $3.50. I couldn’t resist. So, there I was with this big bird that I had to use or freeze by the ‘sell by’ date, which was the next day. Then it hit me. Why not cut it into parts and freeze. I have often done that with a whole breast. So I did. I took off the breast meat for boneless roasts. I packaged the wings and legs separately. I froze the carcass for broth. And, most importantly, I finally had my turkey thighs. Admittedly, I might not find a deal like that again, but when fresh turkey is on any kind of sale over the holidays, I will get another and do the same.

INGREDIENTS

2 turkey thighs, about 2-1/2 pounds total (see notes below)

2 tablespoons butter or oil

Salt and pepper to taste

1 teaspoon dried sage leaves

1 teaspoon dried rosemary leaves

1 teaspoon dried thyme leaves

Preheat oven to 350° F. Pat the thighs dry with paper towels. Rub the butter all over each thigh. Season all over with the salt, pepper, sage, rosemary and thyme. Place in a small, shallow roasting pan or ovenproof skillet. Roast, basting occasionally with the pan juices, until an internal temperature of 180° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving. If desired, make a pan gravy or sauce with the pan drippings and canned or homemade broth.

Notes: If you are using thighs from a cutup turkey, and you need to serve more people, just add the wings and/or legs. They will take about the same time to roast. If one gets done before the other, remove and cover with the foil. Also, depending on the size, one turkey thigh might be more than enough for one person. The meat may be removed from the bones and sliced before serving.

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