My kids start school today, so this week I'm featuring weeknight dinners. Today, I'm using the sear-roast technique on turkey thighs.

The sear-roast results in crisp, browned skin, with juicy, flavorful dark turkey meat. Even better, it is done in under forty-five minutes. It's a touch long for a weeknight dinner, but it is very easy - there is a lot of hands off time in the recipe. This lets me relax and get a couple of side dishes done while I wait for the turkey to finish cooking.

The other reason I'll put up with the extra time on a weeknight is the crispy turkey skin and juicy, flavorful dark meat. I've always been a dark meat fan, and the big, flat expanse of turkey skin on the thigh is just asking to be browned until crackling. The thigh finishes cooking gently in the oven, where the dark meat becomes tender and juicy - no dry as dust turkey here; the dark meat gives you a cushion, and is hard to overcook.

Finally, the turkey juices and browned bits left in the pan make the base for a pan sauce. I went with a tomato sauce because I had some fresh tomatoes from my CSA that needed to be used up.

Want a recipe that shows why turkey shouldn't just be for Thanksgiving? Give this one a try.

Saute aromatics

Boil chicken broth

...until reduced

Hot! Hot! Hot!

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Sear-Roasted Turkey Thighs with Tomato Sage Sauce

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Author: Mike Vrobel
Total Time: 50 minutes
Yield: 3 servings 1x

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Description

Bone-in turkey thighs seared until crisp, roasted in the same pan, and served with a quick tomato, garlic and sage pan sauce.

Ingredients

Scale

Turkey

2 ½ pounds bone-in turkey thighs (2 to 3 thighs)
2 teaspoons kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon vegetable oil

Pan Sauce

1 clove garlic, crushed
2 ripe Roma tomatoes, diced (or 1 large tomato, or a 14 ounce can of diced tomatoes)
1 teaspoon chopped fresh sage
1 cup chicken stock (preferably homemade, or water)
½ tablespoon butter
Salt and pepper

Instructions

Season the turkey: Heat the oven to 350°F. Sprinkle the turkey with the salt and pepper (about 1 teaspoon salt and ¼ teaspoon pepper per thigh), and let it rest at room temperature while the pan heats.
Sear the turkey: Heat the oil in a 12 inch oven-safe frying pan over medium-high heat until shimmering, and swirl to coat the pan. Add the turkey skin side down, and sear for 4 minutes, until the skin is dark golden brown. Flip, and sear the bone side for 4 minutes. (A crowded pan can take 6 to 8 minutes to brown the skin.)
Roast the turkey: Move the pan to the oven, and roast for 20 to 25 minutes, until the thickest part of the thighs reaches 170°F. Using an oven mitt, remove the pan, and move the turkey to a serving plate.
Start the sauce: The pan handle is still very hot - keep using an oven mitt. Put the pan over medium heat, add the garlic, and saute for 30 seconds. Add the tomatoes and sage, and cook for 1 minute.
Reduce the sauce: Add the stock, turn the heat to high, and scrape up the browned bits from the bottom of the pan. Boil until reduced by half, about 5 minutes, adding any juices from the turkey plate.
Finish and serve: Turn off the heat, and whisk in the butter. Season generously with salt and pepper. Spoon a little sauce over each thigh, and pass the rest at the table.

Notes

Equipment: A heavy 12 inch oven-safe frying pan - I use an All-Clad stainless pan; cast iron is my second choice - and an instant-read or probe thermometer.

Dry brine: If you have time, salt the turkey 4 to 24 hours ahead and refrigerate it.

Wet brine: Or dissolve 1 cup kosher salt in 2 quarts water, and brine the turkey for 1 to 4 hours. Pat it dry before searing.

I leave an oven mitt on the pan handle after it comes out of the oven, so I don't forget it's hot.

Out-of-season tomatoes don't have much flavor - use cherry or grape tomatoes, or canned diced tomatoes, instead.

Other sauces: Use any favorite pan sauce, or just deglaze the pan with 1 cup stock or water and season with salt and pepper. Any fresh herb works in place of the sage.

Cooking more turkey: Three large thighs will squeeze into one pan, but you're better off doubling the recipe and using two pans, or a roasting pan set over two burners.

Serve with pasta - orzo pilaf is my favorite.

Adapted from Pam Anderson's How to Cook Without a Book.

Prep Time: 10 minutes
Cook Time: 40 minutes

What do you think? Questions? Other ideas? Leave them in the comments section below.

Adapted from:
Pam Anderson How to Cook without a Book

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