Turkey thighs are a great alternative to the whole bird
While shopping for Thanksgiving, I came across some large fresh turkey thighs. They were in the 2.5-3.5 pound range. I bought two because an idea was forming. I popped them in the freezer.
Turkey thighs, like drumsticks, are more flavorful than breast meat. As with chicken thighs, they also make the best soups and stews.
A few days after the holiday, I thawed the thighs and went to work. I boned them. I cut the smaller one in half and pounded both halves. I trimmed them to shape.
I used the trimmings to fill in any thin spots, pressing them into place.
Boning a thigh is not difficult, though it does require some skill. Turkey meat is denser than chicken and harder to work with. There is a video at the end demonstrating how to bone out a turkey thigh.
If you do not feel confident boning out the thighs yourself, ask your butcher. Just tell him what you want to do with them. He may even pound them out for you.
I seasoned them with salt, pepper, and a Moroccan spice mix.
I browned them on both sides and pan roasted them, covered, until done.
I served them with browned carrots and onions using the Moroccan spices.
I left the larger one whole. I pounded it, shaped it, and made a roulade.
A roulade of turkey thigh is a nice way to use turkey for a holiday celebration, especially if there are other meats or fish served. It is a small version of roast turkey with all the flavor and none of the waste.
I made stuffing with some store bought croutons, dried cranberries, turkey broth made from wings, and leftover farro cooked in turkey broth.
The roulade was trussed to keep everything in.
It was roasted in the oven at 425 degrees (F) for about 15 minutes then 350 degrees for around one half hour. The roulade, as well as the stuffing, was at room temperature when it was placed in the oven. I also roasted a pan of stuffing for the side. The roulad should 160 degrees (F) internal temperature when checked with a thermometer.
Roulade of turkey thigh:
Let it rest for about one half hour before carving. Slice into one-half inch pieces.
How to bone out a turkey thigh: