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A tasty reason to make a turkey dinner

Our friends south of the border are celebrating Thanksgiving this week, and since we love turkey so much, why should we have to wait until nearly the end of December to enjoy it again?

This recipe is a great twist on traditional turkey dinner, and because it involves the thighs only, you also donโ€™t have to throw out your back lifting 25 lbs out of your grocery cart.

Itโ€™s often said for health reasons to avoid the white versions of certain foods such as eating brown rice instead of white and orange potatoes instead of white, which is what weโ€™re doing here. How many times have I carved a bird only to hear people say โ€œCould I have the white meat only?โ€ OK, maybe the dark meat is higher in fat content but it is really more conducive to this style of longer, moist-heat cooking that will turn you into a dark meat lover!

Thereโ€™s actually no evidence that turkey was ever served at that very first pilgrim meal, although other game birds were mentioned, as well as fresh venison. Turkey is an animal not only indigenous to the Americas but also the shoulder of the Conestoga Expressway!

By slow cooking the turkey in this dish, it will be very moist and tender. By making a  glaze with the cooking liquid, it will be both sweet and savoury, as well as retaining all of the flavour and nutrients.

The buttermilk and orange juice in the mash will make it rich and creamy but still be so low in fat that youโ€™ll have  to eat some of the turkey skin to make up for it!

Serve it with your favourite green veggies and youโ€™ve got a perfectly balanced plate, both visually and nutritionally.

A tasty reason to make a turkey dinner

Recipe by Chef Duff

This recipe is a great twist on traditional turkey dinner, and because it involves the thighs only, you also donโ€™t have to throw out your back lifting 25 lbs out of your grocery cart.

Ingredients

  • 1 Tbsp olive oil

  • 2 bone-in turkey thighs

  • 1/2 tsp. salt

  • 1/4 tsp. freshly ground black pepper

  • 1 cup chopped white onion

  • 1 cup chicken broth

  • 1/2 cup white wine

  • 1 Tbsp. Dijon mustard

  • 2 large sweet potatoes, peeled and cut in chunks

  • 2/3 cup buttermilk

  • 1/3 cup orange juice

Directions

  • Preheat oven to 350ยฐF
  • In 10-inch nonstick ovenproof frying pan, heat oil over medium heat. Sprinkle turkey thighs with half of the salt and half of the pepper. Place in frying pan skin-side down; cook for 3-4 minutes or until skin is browned and crispy. Turn over; cook 2 minutes longer. Transfer thighs to a plate.
  • Reduce heat under frying pan to medium-low. Add onion to pan; cook for 4 to 6 minutes, stirring occasionally, or until softened and starting to brown. Stir in chicken broth, wine and mustard. Bring to a boil. Add turkey thighs to pan, skin side up. Carefully transfer pan to centre of oven. Cook uncovered until meat is tender when pierced with a knife, about 1 to 1-1/4 hours.
  • Transfer turkey thighs to a plate; cover to keep warm. Strain cooking liquid into a saucepan. Bring to a boil over high heat; boil until syrupy and reduced by half, about 5 to 7 minutes.
  • Meanwhile, place sweet potatoes in another saucepan and add cold water to cover. Bring to a boil. Reduce heat to medium-high; cook until tender when pierced with a knife, about 12 to 14 minutes. Drain. Mash with buttermilk and orange juice. Season with remaining salt and pepper.
  • Pull crispy skin off thighs and slice. Pull meat off bones and pull into chunks. Serve turkey over sweet potatoes, with the reduced cooking sauce, topped with crispy skin. Garnish with chopped fresh parsley if desired.
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