Roasted Turkey Thigh

This time, instead of beef, chicken, or pork for the Sunday roast, we use a turkey thigh. First, we roast it covered to tenderize the meat and prevent it from drying out. Towards the end of cooking, we uncover the dish and let the skin crisp up. Along with the meat, we also roast carrots, which we serve as a side dish, while the onion and garlic create a flavorful sauce during roasting.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

Marinade

  • 2 teaspoons Mustard

  • 1 teaspoon Salt, table

  • pieces Spices, pepper, black

  • 1 spoon Juice, lemon

  • 1 spoon Oil, olive

  • 1 kg Meat, turkey, loaf

  • 1 piece Onion, raw

  • 1 head Garlic, fresh

  • pieces Carrot, fresh

  • 0.5 dl Water

  • pieces Salt, table

  • 1.5 spoons Oil, olive

Steps

  1. Preheat the oven to 180 degrees Celsius. In a small bowl, mix the ingredients for the marinade: mustard, oil, lemon juice, salt, and pepper. Coat the turkey thigh with the prepared marinade on all sides.

  2. Peel the onion and slice it into rings or slightly thicker slices, then place them in the roasting dish where we will cook the meat. Clean and wash the carrots. Cut them in half lengthwise, then slice the halves into approximately 5 cm pieces, which we also add to the roasting dish. Cut the garlic bulb in half and add it to the dish with the other ingredients. If using garlic cloves, slightly crush them with a knife and add them unpeeled to the dish.

  3. Lightly salt the vegetables in the roasting dish and drizzle with 1-2 tablespoons of oil. Mix and spread them evenly across the bottom of the dish, with the carrots on top. Place the seasoned turkey thigh on top of the vegetables. Cover the dish with a lid (or use aluminum foil if you don’t have a lid) and place it in the preheated oven for 90 minutes.

  4. After 30 minutes of roasting, increase the temperature to 200 degrees Celsius and pour about 0.5 dl of water into the dish (you can also use wine or broth). Let the thigh roast covered for another 30 minutes.

  5. After one hour of roasting, remove the lid and roast the thigh uncovered for another 30 minutes. For the last 10 minutes, lightly salt the thigh and vegetables if needed, then increase the oven temperature to 220 degrees Celsius to crisp up the skin.

  6. Transfer the roasted thigh to a cutting board and let it rest for a few minutes before serving. Serve with the roasted carrots on the side.

  7. Optionally, strain the sauce that formed in the roasting dish and serve it alongside the roasted meat. You can also blend it. Roasted potatoes, dumplings, or mashed potatoes pair excellently with the roasted turkey.

Nutrition Information (Per 100g)

  • Calories: 107.12 kcal
  • Fat: 3.27 g
    • Saturated Fat: 0.15 g
  • Carbohydrates: 2.47 g
    • Sugars: 0.8 g
  • Protein: 14.69 g
  • Fiber: 0.29 g