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Herby turkey thigh roast

If you want a quiet feast for one or two people at Thanksgiving or Christmas or you'd like to cook a special Sunday roast during the winter months, but you don't want to stress out in the kitchen, this recipe is perfect for you. You can make this herby turkey thigh roast with any root and/or winter vegetables - such as squash, potatoes, sweet potatoes, swede, parsnip, bell pepper, courgette, beetroot etc. The herb-butter can also be mixed to your liking - thyme, rosemary, tarragon, sage, marjoram/oregano would all work well. Serve it with additional vegetables -  a mash perhaps - or a salad and you'll have a fantastically delicious and easy meal..
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 5 minutes
Servings: 2 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large Turkey thigh
  • 2 large cloves of garlic minced
  • 30 g butter or dairy-free spread
  • Herbs: 1 sprig of rosemary 2 sprigs of thyme, 3 sage leaves (example)
  • Salt and pepper
  • 1 bay leaf
  • 1 lemon
  • Vegetables: 2 sweet potatoes or 2 handful of new potatoes 1 parsnip ( example)

Method
 

  1. Finely chop the herbs. Crush these with the garlic and 1 tsp of coarse salt using a pestle & mortar, then mix it with the butter until you get a paste.
  2. Rub the thigh all over with the paste and place it in a roasting tray (skin side down). Let it marinate for at least 30 minutes if time allows. Set aside the remaining herby-butter.
  3. Heat the oven to 200°C. Roast the thigh for about 20 minutes until it browns.
  4. Meantime, peel and chop the vegetables you're using into ¾ cm sized chunks. Add the remaining butter paste and rub the vegetables well.
  5. Take the roasting tray out of the oven. Turn over the meat and scatter around the vegetables. If needed, drizzle a little olive oil over them. Squeeze out the lemon juice and pour over the meat & vegetables, then cut it in half and put in the tray together with the bay leaf.
  6. Roast for about 30-40 minutes - until the meat is cooked through and the vegetables are tender.
  7. Transfer the vegetables and thigh onto a serving platter, cover and rest for 10-15 minutes before serving, whilst make some gravy from the leftover broth.