HAPPY AMERICAN THANKSGIVING!
I have to say that, because I’m Canadian. And I’m celebrating ATG because A) I love eating B) It’s good to give thanks and C) I spenT over 10 grand on a green card so IT IS MY RIGHT AND DUTY AS A RESIDENT OF THE UNITED STATES OF AMERICA. I currently have a full turkey in the oven as I write this, but that’s not what we’re going to talk about today. I’m taking that bad boy to a “friendsgiving” party.
A few days ago I hadn’t planned on making a full turkey and decided to get myself some turkey thighs, just in case I wouldn’t get that sweet gobble gobble on the day. This recipe is for people who didn’t have the chance to be home with family around the holidays, or just didn’t want to! and that’s OK! You can still make a fast, easy and delicious turkey dinner without making small talk with your weird uncle.
I’m made turkey thighs, easy gravy, roasted potatoes and carrots and a simple tomato and cucumber salad. A lot of grocery stores are still open so run on over and make yourself a last minute feast! Here’s what you’ll need:
Ingredients
2 turkey thighs
3 medium potatoes (I used red skinned, but use whatever you want!)
2 carrots
half an onion
1/3 cup white wine
1 tsp each dried thyme, rosemary, sage, garlic powder
3 cloves garlic, peeled and roughly chopped
cherry tomatoes
cucumber
olive oil
lemon
2 tsp corn starch
salt and pepper to taste
Directions
- Take your turkey legs out of the fridge and pre-heat your oven to 400.
- While the oven is heating, prep them thighs. Rub them with all the herbs and place skin side down in a casserole dish with a light coating of olive oil.
- Cut the onion into large pieces and place half of it, as well as all the garlic around the turkey thighs.
- When the oven is ready, put the thighs in for 30 minutes.
- As the thighs are cooking, cut your potatoes and carrots into medium sized pieces. Toss them in a cast iron pan with salt, pepper, olive oil and remaining onion.
- After 30 minutes, flip the turkey thighs, add white wine(or chicken broth), and cook for an additional 30 minutes. At that point, you’ll also put the veg in the oven/
- while those are cooking, slice up your veg (you can do any salad you want, but this is what I had on hand!) and put in a cute bowl or ramekin and add a squeeze of lemon, salt and pepper.
- With your meat thermometer, check the internal temperature of the turkey at the thickest part. It should register at least 165 F.
- Transfer turkey to a plate, loosely tent it with foil and let rest for 10-15 minutes.
- Transfer all that yummy turkey juice to a small sauce pan over medium heat. Make a slurry with cold water and cornstarch and add to the gravy. Bring to a boil for a minute, stirring constantly. Taste. Add more wine, salt or pepper if needed.
- When the turkey is done resting, take the veg out of the oven and plate.
- Eat everything and be happy!
And that’s it! Easy as apple pie. You get all the flavours of thanksgiving without any of the hassle. Depending not he size of your turkey thighs, they might take slightly more or less time. Don’t overcook them though! That’s where a meat thermometer comes in. Even though my thermometer registered that they were cooked, I cooked them a bit extra “just in case” and that was a mistake. They were still delicious, but definitely a bit overdone. The gravy is savoury and light and the simple salad adds a much needed pop of acidity. This recipe is so easy that I made it on a weeknight before I had to run out and do a show!
Happy thanksgiving everyone! Be kind to yourself and others no matter where you are or who you’re with.
Love, Julia
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