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It is often just my husband and I so even the smallest whole turkey is too large, and we both prefer dark meat – a perfect solution is to roast turkey thighs for our holiday dinner. Plenty for the meal and leftovers too!
- 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
Lay a bed of fresh poultry herbs, onion, and celery in a heavy roasting pan – season with Cajun blend. Rub the turkey with olive oil and sprinkle with Tony Chatcheres seasoning on both sides – place skin side up in roasting pan on top of the herb vegetable layer.
Roast in preheated 325* oven until juices run clear and inner temperature has reached 170* on an instant read thermometer. Once done, 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. Pour through wire mesh strainer into a medium saucepan, pressing on the solids to extract extra flavor. Bring to a boil and thicken with a beurre manie – which is 2 tablespoons soft butter and 2 tablespoons flour kneaded into a soft dough – by whisking in small pieces until gravy is smooth and glossy.
Slice turkey from bones, arrange on platter, top with gravy.