Turkey thighs

Yield: 1 servings

Measure Ingredient
\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.

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