Roasted Turkey Thigh - Dinner for Two
Feel like a nice, turkey dinner but don't want to cook the whole bird? Her's a great recipe for Roasted Turkey Thigh, a dinner suited for two. Regularly you would cook a whole bird for a holiday meal and then just enjoy the leftovers throughout the week. But you can only come up with so many cooking ideas for turkey before you're totally sick of it and don't want to have it again until next year. That's why we love this recipe for cooking just the right amount of turkey meat for two people to that there is no waste and so you can really enjoy it once and don't have to eat it for a week afterward. This roasted turkey thigh is majorly easy cooking too. Since you don't have to cook the whole turkey, you save a lot of time as well so you can focus on other recipes like the potatoes and vegetables, and of course the best part... dessert.***
This is a printable recipe.
1 turkey thigh, skin on (about 1 1/3 pounds)
1 onion, sliced
1 carrot, cut into rounds
2 medium sized potatoes, peeled and sliced into rounds
1 head of garlic
2 Tablespoons of olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Celery greens for garnish *Optional
Preheat oven to 425F.
Rinse the turkey in cold water and pat dry with paper towels. Set aside.
Prepare the vegetables.
Peel the onion and slice into rounds, peel the carrot and slice into long 1/2 inch rounds, peel the potato, rinse, dry and cut into 1/2 inch rounds.
Place all the vegetables into the bottom of a Pyrex baking dish or a small roasting pan.
Drizzle on a tablespoon of olive oil and mix around to coat.
Sprinkle the vegetables with salt and pepper. ( about 1/2 teaspoon of each)
Place the turkey onto the vegetables, skin side up and nestle it into the vegetables.
Break one of the garlic head into pieces and place around the turkey.
Drizzle the remaining tablespoon of olive oil onto the turkey and season with a salt and pepper. (about 1/2 teaspoon of each)
Place in the preheated oven, uncovered, for 1 hour.
Check for doneness at 50 minutes.
If you want to use celery greens, place into the roasting dish for the final 20 minutes.
Cook until skin is browned and bubbly and the juices run clear.
Depending on the size of your turkey, it will take shorter or longer than this.
A thermometer stuck into the thickest part should read 165F.
Remove from oven and cover loosely with foil for 15 minute to let set before slicing.
Serve with cranberries.
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Nutrition Facts for: Roasted Turkey Thigh - Dinner for Two From Grandmother's Kitchen
Ingredients: Turkey thigh, onion, carrot, potatoes, garlic olive oil, salt pepper.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 2 servings. * Per Serving:Calories 830, Calories from Fat 265, Total Fat 29.5g 45%, Saturated Fat 7.0g 35%, Cholesterol 229mg 76%, Sodium 831mg 35%, Potassium 1989mg 57%, Carbohydrates 44.9g 15%, Dietary Fiber 7.4g 30%, Sugars 6.4g, Protein 93.6g, Vitamin A 102%, Vitamin C 84%, Calcium 7%, Iron 177%
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