Cristina's 3-Hour Turkey
- 4 1-pound Turkey Thighs
- 8 tablespoons Dijon mustard
- 1/3-cup low sodium soy sauce
- 1/3-cup fresh lemon juice, keep rinds
- 2 sprigs of rosemary
- 6 sprigs fresh parsley, thyme, oregano
- 6 sage leaves
- 4 tablespoons olive oil
- 2 teaspoons fresh cracked black pepper
- 5 to 6 cups chicken broth, home made or store bought
- 4 tablespoons cornstarch
- 1 tablespoon dry sherry, (optional)
- 1/4 cup chives, minced
- 1/2 cup fresh pomegranate seeds, garnish
- 1/2 cup fresh Italian parsley, chopped coarsely
1. Pre-Heat oven to 350 Degrees
2. Place the turkey thighs in a roasting pan.
3. Whisk the Dijon mustard, soy sauce, lemon juice together and pour evenly over the thighs.
4. Place the rind from the lemons in the roasting pan and scatter the rosemary, parsley, thyme, oregano and sage leaves all around the pan and top of the thighs.
5. Drizzle the olive oil and 1/2 teaspoon of cracked black pepper over each thigh.
6. Cover tightly with aluminum foil and roast for 60 minutes undisturbed.
7. Remove the foil, add 2 cups of chicken stock and stir the bottom of the pan with a wooden spoon then baste the thighs.
8. Raise the heat to 375 degrees and roast another 60 minutes without the foil basting every 10 to 15 minutes.
9. If the pan gets too dry keep adding 1 cup of chicken stock and keep basting.
10. Remove the turkey from the oven and transfer the thighs to a platter, discard the lemon rinds.
11. Cover the thighs loosely with foil to keep warm and let them rest for at least 10 to 15 minutes while you make the gravy.
For The Gravy:
1. Pour two more cups of the chicken stock into the pan dripping and mix with a wooden spoon.
2. Strain through a wire mesh into saucepan and skim off any fat that has risen to the top then bring to a gentle boil.
3. In a small glass bowl with 2 tablespoons of cold water add 1 tablespoon of cornstarch and dissolve in the water until all the lumps are gone.
4. Pour it into the saucepan and stir the drippings will start to thicken slightly.
5. Repeat the process with the cornstarch until you have reached the thickness you prefer for gravy. It usually takes me about 2 to 3 times before I have the thickness I prefer.
6. Add sherry and simmer for one minute.
The thighs are large and it has two sometimes three serving portions so slice them accordingly. Arrange the turkey thighs nicely on the platter and pour 2 hot ladles of gravy over the top to keep them moist and garnish with chives, pomegranate seeds and Italian parsley. If you do not serve these right away, cover with aluminum foil and keep warm.
Makes 8 to 10 servings
Get more of Cristina's fabulous recipes here: www.cristinaferrarecooks.com.