Turkey thighs deserve a little respect. Sometimes they’re cheaper than chicken thighs, and can be used in the same way as their more diminutive counterparts. One thigh can easily feed two people. You also have a hefty-sized bone to gnaw on in the middle of the thigh.
Earlier this week I made a recipe out of Bon Appétit that called for a whole chicken (3 1/2 to 4 pounds). After browning the chicken on all sides in an ovenproof frying pan, one puts sliced fennel, parsnips, scallions, and lemon zest in the bottom of the pan, places the bird atop the veggies, and bakes at 425° until the chicken tests done. All of the birds at the grocery store were much bigger than that and would have been too large for our pans. So I grabbed a pair of turkey thighs and substituted them for the bird. I also added some shallots to the pan. Both of us were impressed. The parsnips practically dissolved into the mixture. This was good, because I was too lazy that night to cut the woody core out of the vegetable. This is one gemisch we’ll try again.
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