Roasted Cajun Turkey Thighs with Pan Gravy
A Tasty Holiday 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!
- 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
- 1 tablespoon cornstarch blended with 1/4 cup cold water
- Arrange 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 Chacheres seasoning on both sides - place skin side up in roasting pan on top of the herb vegetable layer.
- Roast in preheated 325 degree oven until juices run clear and inner temperature has reached 170 degrees on an instant read thermometer.
- Remove turkey to platter, pour one cup turkey or chicken broth into roasting pan and mash the roasted vegetables with the back of a 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 whisk in the cornstarch water mixture, cooking until your gravy is smooth and glossy.
- Slice turkey from bones, arrange on platter, top with gravy.