Yield: 1 servings
|\N \N||Turkey thighs|
|\N \N||Israeli chicken grill seasoning|
|\N \N||Curry powder|
|\N \N||Lemon juice|
|\N \N||Black pepper-freshly groung of course|
|\N \N||Mashed garlic or garlic powder|
|\N \N||Thinly sliced onion|
remove the turkey skin and rub the lemon juice all over the thighs. Rub a heavy coating of the spices and garlic all over and under the thighs. place in a pan and surround with the onions. Bake in a very hot oven 450 F until done,perhaps ½ hour or 45 minutes. Slice and serve. A little gravy can be made by deglazing the pan with water, wine or stock. People are mystified by the meat usually guessing that it's veal or "pork, if I didn't know you better"
Removed from the bone this meat makes excellent shish Kabab if matinated first in a lemon viagrette of other viagrette of you choice. Just be sure to use plenty of garlic.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Sep 14, 1998, converted by MM_Buster v2.0l.