California turkey mini-roasts
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Turkey thighs,2#ea | |
| ¼ | teaspoon | White pepper |
| 6 | tablespoons | Butter or margarine |
| 1½ | teaspoon | Garlic salt |
| 1 | cup | Onion,chopped |
| ⅓ | cup | Sherry,dry |
Directions
1. Have butcher bone turkey, or do this yourself by using a small, thin-bladed, sharp knife. Slit meat along length of bone; pull meat apart, exposing bone. Continue cutting meat away from bone, being careful not to cut meat in half; flatten. 2. Season turkey with garlic salt and pepper. 3. Place ½ cup onion on each boned thigh; dot each with 1 tablespoon butter.
4. Fold meat over to enclose onion; tie securely with string to make 2 small bundles.
5. Melt remaining butter; brown meat in butter on all sides over moderate heat.
6. Add sherry; cover and bake in preheated 325'F. oven 1½ hours, or until meat is tender.
7. Skim any excess fat from pan sauce; serve sauce au naturel or thicken slightly if desired.