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
Turkey
- 2 1/2 pounds bone-in turkey thighs (2 to 3 thighs)
- 2 teaspoons kosher salt
- 1/2 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)
- 1/2 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 1/4 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