Roasted Turkey Thighs With Dates and Prunes
User Reviews
5
Roasted Turkey Thighs With Dates and Prunes
Description
This recipe features turkey thighs dry-brined with a coarse sea salt, black pepper, and dried herbs blend to infuse flavor and improve juiciness. The marinade blends olive oil, mustard, garlic, onion, fresh herbs, and citrus zest, which is massaged thoroughly into the turkey legs before roasting. Roasting at 390°F ensures a nicely browned exterior and tender meat inside.
The addition of Medjool dates and prunes tucked among the meat lends a sweet contrast to the savory and herbaceous flavors, intensifying as they roast alongside the turkey. This combination of dryness and sweetness results in a complex flavor profile enhancing the richness of the turkey thighs.
Serving the roasted turkey thighs makes for a hearty entrée ideal for gatherings or special dinners. Monitoring internal temperature with a meat thermometer is crucial to ensure the meat reaches 165°F for safe consumption and optimum juiciness. The recipe notes emphasize food safety as well as acknowledging that nutritional information varies based on specific products used.
Ingredients
- 2 turkey thighs with the drumsticks
- ¼ cup extra virgin olive oil
- 1 cup white wine dry
- 2 orange medium size, zested and juiced
- 2 lemon zested and juiced, plural
- 2 tablespoons rosemary chopped, fresh leaves
- 2 tablespoons thyme fresh leaves
- 2 tablespoons sage chopped, fresh leaves
- 1 tablespoon oregano fresh
- 1 teaspoon ground mustard
- 2 garlic minced, cloves
- ½ onion finally diced
- ½ cup Medjool dates pitted, halved
- ½ cup prune pitted, dried
For the dry brine
- 1 tablespoon sea salt coarse
- 1 teaspoon black pepper ground
- 2 teaspoon dried herbs such as thyme, sage, and rosemary, ora blend
Instructions
Dry brine the thighs
- Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
- Using your hands, loosen the skin over the thigh, separate it from the meat, and break through the membrane between the skin without tearing it. Do the same with the skin over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the skin you just loosened. Don't neglect the back of the thighs. Sprinkle the leftover brine mixture over both turkey legs' skin.Place the turkey legs on a wire rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for at least one day and up to three days.
Preheat the oven to 390°F / 200°C.
- Put the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
- Place the turkey legs in a roasting pan. pour the marinade all over the legs. With your hands, wearing gloves if you prefer, massage marinade in every nook and cranny.
- Tuck the dates and figs around the legs. Add the lemon and orange juice, wine, and stock to a bowl. Mix and pour all over turkey legs and fruit.
- Cover with parchment paper and aluminum foil and bake for 2:30 to 3 hours.
- Uncover and continue roasting until skin is crispy and has a nice dark golden color, about 25 minutes.
- Remove the pan from the oven, cover tightly with foil, and let rest for ten minutes before serving. Enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 35g | 70% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 120mg | 40% |
| Sodium | 1006mg | 42% |
| Potassium | 775mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 36mg | 40% |
| Calcium | 100mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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