In past years, I’ve cooked a whole turkey for just hubby and I for Thanksgiving. The leftovers resulted in turkey sliders, turkey casserole and turkey soup. All good, but a bit boring three or four days in a row! So this year I decided to try turkey thighs, mainly because hubby and I prefer dark meat and it seemed like a great one-meal option.
These babies looked smaller in the packaging! At just over a pound each, they were more than enough for a meal for the two of us and presented beautifully with all the traditional side dishes. I chose green beans sauteed in balsamic vinegar, an oyster-pancetta stuffing and gravy (made a day earlier with chicken wings for the stock) and buttered rolls.
Tips: Take the thighs out of the fridge about 30 minutes before putting in the oven so they aren’t ice cold and will cook more evenly. If you don’t have, or aren’t a fan of, poultry seasoning, simple salt and pepper works fine.