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Slow Roasted Turkey Thighs
| Boning Turkey Thighs |
| 2 (2-Pound) TURKEY THIGHS (skin on, bone-in) |
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- Place turkey thighs, on a clean cutting board, skin side down. Using the tip of a sharp boning knife, cut the thighs following the bone as closely as possible. Place the knife tip under the thigh bone, cut away from the meat and remove the bone.
- Cover the thighs with plastic wrap and using a meat mallet, flatten the turkey to an even thickness of approximately 3/4-inch. Cover and reserve in refrigerator.
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| Forcemeat |
| 2 Tablespoons olive oil |
| 4 Ounces yellow onion, minced |
| 2 Cloves garlic, minced |
| 4 Ounces chanterelle mushrooms, cleaned and chopped |
| 4 Ounces chestnuts, peeled and chopped |
| 1 Teaspoon fresh thyme |
| 1/4 Cup fresh parsley, chopped |
| 1 Pinch freshly grated nutmeg |
| 1/2 Cup TURKEY STOCK |
| 1 Cup panko breadcrumbs |
| 1 Tablespoon unsalted butter, softened |
| To Taste salt and freshly ground black pepper |
| 4 Ounces GROUND TURKEY |
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- Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Add onion and sauté until translucent (about 5 minutes). Add garlic and cook 2 more minutes, add chanterelles and cook until they start to release their liquid (about 5 minutes).
- Add the next 6 ingredients and stir until breadcrumbs have absorbed all the liquid.
- Transfer to a mixing bowl and cool to room temperature, fold in the softened butter and season the mixture. Add the ground turkey meat and mix to incorporate.
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| Assembly and Finishing |
| 2 Tablespoons olive oil |
| 2 (12-inch) Squares caul fat (lace fat) |
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- Working on a clean cutting board, lay out squares of caul fat, place the turkey thighs on the fat and place half of the filling in the center of each thigh.
- Roll up turkey, tucking in edges and wrapping in the caul fat (as if it were a large eggroll). Trim away any excess. Using butcher twine, tie stuffed thighs at 1-inch intervals. Heat a heavy roasting pan on the stovetop and add 2 tablespoons olive oil.
- Season the stuffed thighs. Brown on all sides, cover with foil and transfer to a preheated 325 degree F oven.
- Roast until the internal temperature reaches 165 degrees F (about 1-1/2 to 2 hours).
- Remove from oven and rest for 10 minutes. Slice and serve.
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| Chef: Chef/Owner Mark Schmidt | | Restaurant: Cafe 909 | | Location: Marble Falls, TX |
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