Sweet Potato Grits

Red Chimichurri Turkey Thighs

published about 4 hours ago

Credit: Sahara Henry Bohoskey

Garlicky, herby, spicy, and a little tangy, these red chimichurri turkey thighs will shine at dinnertime — whether it’s an ordinary weeknight meal or a special holiday feast. It’s a one-pan dinner that will leave you in awe of both its simplicity and complex flavors. The red chimichurri, made with Calabrian chili peppers , packs a bold punch that seriously upgrades roasted turkey thighs. Make a double batch and use it with chicken, steak or lamb.

How to Avoid Overcooking Turkey Thighs

Luckily, it’s harder to overcook dark meat like turkey thighs. But when in doubt, I always have my cooking thermometer handy to check the temperature of meat. It’s a foolproof way of guiding you to a perfectly cooked meal.

What Herbs Should I Use to Roast Turkey Thighs?

The most common herbs for cooking a roasted bird would be thyme, rosemary, or oregano. But turkey can handle the robust nature of this chimichurri sauce, which features cilantro, garlic, and shallot. Zesty lime complements and cuts the richness from the olive oil and turkey fats, but orange would be a delicious addition too.

What to Serve with Roasted Turkey Thighs

Serve them with creamy mashed potatoes or crusty bread to soak up the mouthwatering drippings. I also like to serve mine with a simple green salad.

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Turkey Thighs Recipe

Roasted turkey thighs are one tasty way to change up mundane holiday turkey recipes.

Yield Serves 2

Prep time 15 minutes

Cook time 40 minutes to 45 minutes

• alcohol-free
• egg-free
• paleo
• dairy-free
• low-carb
• fish-free
• peanut-free
• shellfish-free
• pork-free
• gluten-free
• tree-nut-free
• soy-free
• wheat-free
• red-meat-free

Per serving, based on 2 servings. (% daily value)

• Calories 1272
• Fat 92.7 g (142.7%)
• Saturated 18.1 g (90.6%)
• Carbs 13.9 g (4.6%)
• Fiber 3.2 g (12.9%)
• Sugars 4.4 g
• Protein 94.3 g (188.5%)
• Sodium 1547.1 mg (64.5%)

Ingredients

• 4 cloves

  garlic

• 1

  large shallot

• 1 large bunch

  fresh cilantro

• 1/2 cup

  plus 1 tablespoon olive oil, divided

• 2 tablespoons

  Calabrian chili paste

• 1 1/4 teaspoons

  kosher salt, divided

• 2

  bone-in, skin-on turkey thighs (about 2 1/2 pounds)

• 1/4 teaspoon

  freshly ground black pepper

• 1

  medium lime

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 350°F.

2. Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch fresh cilantro until you have 3/4 cup plus 2 tablespoons.

3. Place the garlic, shallots, 3/4 cup of the cilantro, 1/2 cup of the olive oil, 2 tablespoons Calabrian chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.

4. Pat 2 turkey thighs dry with paper towels. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.

5. Flip the turkey and pour the red chimichurri sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven and roast until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes. Meanwhile, cut 1 medium lime into wedges.

6. When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro and serve with the lime wedges.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Sahara Bohoskey

Contributor

English, Italian and Jamaican, born and raised in the heart of Tokyo, Japan (between cultural centers: Harajuku, Shibuya, and Roppongi), I always had a lust for beauty from an early age. During my time at the Fashion Institute of Technology, I worked with Harper's Bazaar, NYLON and W Magazine, fashion PR firms and e-commerce such as La Garçonne, I trained in all aspects of visual storytelling to best communicate an authentic digital voice. My passions range from cooking, still and food styling, writing, creating videos and connecting with my community. My aesthetic is stylized-raw, think slice of life with a little glam. I love working with products I believe in, think locally sourced, ethically run and attention to craftsmanship.

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Source : food