turkey recipe season! and so earlier this week we had a turkey tray bake
yeah it was really good turkey thighs and a whole bunch of vegetables and I
used Herbes de Provence which you sort of thought wouldn't work but it did pretty
good which got me thinking about a recipe that we did six or seven years
ago way back and that was chicken thighs cooked on top of cannellini beans
yeah yeah that was really good and that featured fennel yeah which you wouldn't
think fennel would go with poultry very well so that got me thinking what if you
took most of the flavours from porchetta and put them into a rolled turkey thigh recipe
here's how I made it! so into a mortar and pestle
I put the leaves from three or four sprigs of thyme some sage leaves some
rosemary leaves garlic fennel seeds red pepper flakes salt and pepper and then I
started to grind that into a paste once I got partway through with that I hit it
with some olive oil and then continued to grind it into a pretty fine paste
before my hands got too yucky with the turkey I cut the butcher's twine that I
needed so that it was at hand and I wasn't fumbling around with turkey all
over my fingers the turkey thighs I'd already deboned and I butterflied the
thickest part of the turkey thigh
flip the turkey thighs over and I pulled back the skin halfway on one side I
didn't pull it fully off I just pulled it back half way
and then I used a knife to score into the turkey thigh
and then I rubbed in the paste of all of the herbs and the garlic
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what's that was all rubbed in I rolled it up and then I pulled that flap of
skin around so I could cover the entire thing with skin instead of rolling the
skin inside its fully around on the outside and then using the butcher's
twine I just tied that up really tight so that you get a nice even cook and the
knots are super simple really don't worry about the knots do any knot that
you want don't let anyone tell you that you're doing the knots wrong
before I put it on the baking tray I put a little more olive oil on the outside
sprinkled on some salt and pepper and then stuck that in the oven
and so this is this is what you end up with good take off the one string here
pretty good doesn't it so it does look pretty good ain't gonna slice this one
and it is very pretty the green collar is quite nice yeah so works for you
thank you and so I can get any skin what do you
think a turkey porchetta turkey dough sorry cerca de for me mm-hmm does one
flavor in there that's too much yeah so for me I'd cut back on the rosemary
actually I think I'd probably cut back on the rosemary and sage and the sage
and the sage it's really hard to judge how much of that you're gonna need yeah
if this is version one right so I think although the flavors go really well
together yeah i but with this i suspect that you
may have very different taste buds than us so yeah this is a great base rested
me to start something like this make it and decide how you want to change it for
yourself because everybody likes food in a different way different look the skin
is so crispy huh it is so moist inside it is very moist
that's very true so this would be a great dish for
friendsgiving this would be a great dish for any Tuesday night or Wednesday night
you could put this on the grill on the barbecue anytime you need some turkey
Atta are you trying to eat turkey no and play with this the the herbs a little
bit um I'll put less in the recipe then I actually used as a starting point
go ahead I was gonna say but if you try something and you really like it sure
yeah let us know let us know when you make it how much you use and what you
think about the combination of spices thanks for stopping by see you guys soon