A Tasty Thanksgiving Dinner for Two!

It is often just my husband and I for a holiday meal, so even the smallest whole turkey is too large, plus we both prefer dark meat. A perfect solution is to roast turkey thighs for our holiday dinner. Plenty for the meal and leftovers too!

 

Roasted Cajun Turkey Thighs for bariatric eating

Roasted Cajun Turkey Thighs for bariatric eating

Roasted Cajun Turkey Thighs for bariatric eating

Roasted Cajun Turkey Thighs for 2 with Pan Gravy
 
Author:
Ingredients
  • Package of mixed fresh poultry herbs
  • One medium onion, sliced
  • 3 celery stalks, cut in half
  • 2 medium fresh turkey thighs, usually 3 to 4 pounds
  • Olive oil
  • Tony Chatcheres Cajun Seasoning
  • Chicken broth
  • 2 tablespoons butter
  • 2 tablespoons flour
Instructions
  1. Arrange fresh poultry herbs, onion, and celery in a heavy roasting pan - season with Cajun blend.
  2. Rub the turkey with olive oil and sprinkle with Tony Chacheres seasoning on both sides - place skin side up in roasting pan on top of the herb vegetable layer.
  3. Roast in preheated 325* oven until juices run clear and inner temperature has reached 170* on an instant read thermometer.
  4. Remove turkey to platter, pour one cup turkey or chicken broth into roasting pan and slight mash roasted vegetables with wooden spoon, scraping browned bits off sides and edges.
  5. Pour through wire mesh strainer into a medium saucepan, pressing on the solids to extract extra flavor.
  6. Bring to a boil and whisk in small bits of the butter/flour until gravy is smooth and glossy.
  7. Slice turkey from bones, arrange on platter, top with gravy.
 

 

 

 

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