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Roasted Cajun Turkey Thighs for 2 with Pan Gravy

Roasted Cajun Turkey Thighs for 2 with Pan Gravy

Susan Maria Leach  /  11/11/2019  /  Facebook  /  Twitter  / 

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!

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

  • 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* oven until juices run clear and inner temperature has reached 170* on an instant read thermometer.
  • 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 whisk in small bits of the butter/flour until gravy is smooth and glossy.
  • Slice turkey from bones, arrange on platter, top with gravy.

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