So, it’s just the two of us. We have a lot to be thankful for today. As a work-at-home Mom, I’ve been busy as a one armed paper-hanger. That’s great for my pocketbook, but for spending time with my wonderful son, not so good. Today, we’re going to cook together, play the Monopoly game we started last night (he’s winning), watch a movie, enjoy our meal, and just enjoy our time together.
When I went to the market looking for our feast, I had a bit of a problem. Since it is just going to be the two of us, I couldn’t see the sense in purchasing a whole turkey, it’s just too much food. All I’m concerned with is The Sandwich the next day. I don’t want to have to eat left over turkey until I start gobbling. I looked at a breast, because it’s smaller, but neither one of us likes breast meat, and I wanted something we both like. I said to Spane, “Gee, I wish turkeys came with just thighs and wings!” He said, “Mom, don’t they have parts? Why not just get parts?” I love my son! He is so smart! Sure enough, there was a nice package with two large thighs, and those were the ones I took home. Hurray!
I really like moist turkey, so I’m going to do a few things to keep them moist.
- I’m going to inject them
- I’m going to infuse them with fresh rosemary
- I’m going to stuff them with the stuffing for my Stuffed Turkey Ring. I had a lot left over and put it in the freezer, now I’m using it.
- I’m going to cook them in my 4 quart Nesco, which, with its patented “Circle of Heat”, will keep them nice and moist all the way through cooking
The first thing I have to do is bone the thighs. Boning is not difficult when you have a good knife, and I have a very nice, sharp knife. The important thing is to follow the bone and it will pop right out.
Before you stuff your thighs, make sure you have some butcher’s twine to tie them up. If you don’t have butcher’s twine, then use white thread that you have doubled. Go all the way around, and make sure to tuck in the ends as well. You can remove the twine or thread easily when the thighs have finished cooking.
Because we are using the Nesco, the thighs will not brown. So, the last 15 minutes of cooking, remove the cooking well from the Nesco, and pop it into a preheated 450 oven for 15 minutes to brown and crisp the skin. If you don’t like skin, you can remove it and skip this step.
Recipe: Stuffed Turkey Thighs in the Nesco
- 2 turkey thighs, boned
- 6 Fresh rosemary sprigs
- White Worcestershire
- 2 tablespoons olive oil
- 1 teaspoon herbs de Provence
- 1/2 cup water
- After de-boning the thighs, pound them a little bit with a heavy object.
- Lay them skin side down.
- Put a sprig of rosemary on each thigh.
- Put stuffing on each thigh, about 2 tablespoons should do it for each.
- Have your twine ready, and carefully roll each thigh up. You can use a butterfly paper clip to hold the roll together while you tie it up.
- Slip the twine under the rolled thigh, and bring one side up, then tie the other side off in a loop, then continue going around until the thigh is secure. Tie the twine off, and remove the clip if you used one.
- Get a injection needle, and pour some white Worcestershire sauce into a small bowl.
- Put the rack into the Nesco well, and put the remaining sprigs of rosemary on the rack. Carefully place the rolled thighs on top of the rosemary.
- Inject the thighs with the Worcestershire.
- Mix the olive oil and herbs de Provence together. Use a pastry brush to brush the mixture onto the thighs.
- Place the cook well into the heating unit. Add the water.
- Preheat the oven to 450.
- Heat the Nesco to 350 and cook for 30 minutes, or until the turkey reads 170 on an instant read thermometer.
- Remove the cook well from the Nesco and pop it into the hot oven for 15 minutes, or until the skin has nicely browned.
- Remove from the oven, and let stand for 5 minutes to rest before carving.
- Tell guests to remove the woody part of the rosemary.
You could add white wine to the cook well instead of water.
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
Culinary tradition: French
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.