| If you’re serving turkey for two, but you prefer dark meat, here’s another option. Purchase a turkey thigh, ask the butcher to bone it out for you, season it with herbs (or you could stuff with Harvest Quinoa Stuffing from the Roasted Turkey Breast) roll it up and roast it in a very slow oven for maximum tenderness. |
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1 turkey thigh, about 1 ½ pounds without the bone 1 teaspoon fresh thyme, chopped 1 teaspoon fresh sage, chopped ½ teaspoon fresh rosemary, chopped 1 tablespoon fresh Italian parsley, chopped ½ small shallot, minced (about a tablespoon) salt and pepper Chop everything, then mix all ingredients together, sprinkle with a little salt and pepper, and run the knife through it a few more times to mix everything well. Set aside. |
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Remove the skin from the thigh and reserve. Turn the thigh over so the outside of the thigh is against the cutting board. Lay the thigh out flat and cover with the shallot and herb mixture. Carefully roll the thigh up from a long side. |
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Drape the skin over the meat, and then tie the roll with butcher’s twine. It doesn’t have to be perfect, but this will cause the meat to cook uniformly. |
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Place a heavy skillet over medium-high heat. Put the turkey in the pan and cook, turning with tongs, until meat is browned on all sides. |
| Place the turkey on a roasting pan or rimmed baking sheet. Insert a meat thermometer into the very center of the roll. (Or use an instant read thermometer to check the internal temperature when you remove it from the oven.) Place the pan into the oven and cook for about two hours, until the temperature of the roll is 165°. Allow the turkey to rest for 10 minutes before removing the twine, slicing and serving.
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