Ingredients:
Select large (about 1 pound) turkey thighs for this dish. Normally one thigh per person is sufficient, but for a crew meal, a few extras are always a good idea.
12 Large fresh turkey thighs - about 1 pound each
10-12 Cloves of fresh garlic - finely minced
1/4-Cup canola oil
4-cups Chicken stock or canned, low-sodium chicken broth
6-tbsp All-purpose flour
Gravy Master or Kitchen Bouquet (optional)
Kosher salt to taste
White ground pepper to taste
Finely chopped parsley or fresh chives for garnish (optional)
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Directions:
1. Pre-heat oven to 350F.
2. Wash the turkey in cold salt water and drain well. Remove the thighbone and any gristle with a sharp boning knife.
3. Lightly season inside of turkey meat with salt and white pepper. Place the skin side down and form a roll, and tie each thigh with butcher twine about 1 inch from each end to create a uniform, roll-shaped piece.
4. Mix the minced garlic and the canola oil together.
5. Place the turkey pieces on a sheet pan, skin side up, with space between each and apply the garlic and oil mixture liberally. Then, season each piece with salt and pepper.
6. Place in the center of oven and roast for approximately 1 hour. Make certain that all the pieces are cooked to a minimum of 165 degrees internal temperature and the juices run completely clear when the meat is pierced.
7. Place the turkey on a platter and keep warm until service.
8. Reserve the pan drippings and fat to make the turkey gravy.
9. Place the chicken stock in a saucepan and heat just to a simmer and hold.
10. Place 6 tablespoons of turkey fat in a heavy saucepan over medium-high heat. When the fat is hot, add 6 tablespoons of all-purpose flour. Mix well with a whisk to form a light "roux" and cook 2-3 minutes, stirring constantly.
11. Slowly add the heated chicken stock and whisk thoroughly until the stock is incorporated and the desired consistency is achieved. A few drops of Gravy Master or Kitchen Bouquet may be added to enhance the color, if desired.
12. Check for seasoning - a little salt and white pepper may be needed.
13. Remove the butcher twine and serve the thighs whole, or sliced into 1/4-inch slices.
14. Garnish with finely chopped parsley or chives and serve the gravy on the side.
Yield: 12 Servings
Nutritional Analysis Per Serving:
Calories 645
Protein (g) 95
Fat (g) 24
Sat.Fat (g) 7
Carbs (g) 5
Sodium (mg) 1030
Cholesterol (mg) 341
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