Turkey a la Marietta

Turkey Thighs

With Thanksgiving almost here, the grocery stores will have turkeys and turkey parts for sale from now until the year’s end. Turkey thighs are one of the tastiest parts of the bird. This recipe for turkey thighs comes from a request made by one of my readers. This recipe can serve two to three people, depending on the size of the thigh pieces.

The preparation for this recipe requires that you plan on marinating the thighs. I suggest that you place the pieces in the marinade before you leave the house for the day. When you return to prepare dinner, remove the thighs from the refrigerator for 30 minutes before cooking them. There is no more preparation on the thighs, you will need about 15 minutes to peel and chop the potatoes.

While they are roasting in the oven, prepare your salad. Serve this meal with a medium to full bodied red wine.
Thirty minutes before the thighs are done, uncork your red wine. Let it breath. This will allow the flavor of the wine to even out and improve.

Turkey is a flavorful meat and can stand up to most medium to full bodied red wines. I turn to www.wine.com for great choices under $20 per bottle. I have two different wines I can recommend to you for this meal. You can probably find these wines at BevMo. If you fall in love with either, the case price at www.wine.com will be the best price available. Both these wines were awarded at least 90 points by Wine Enthusiast Magazine. Geyser Peak Cabernet Sauvignon 2005 is my first choice. From the Alexander Valley region of California, this full bodied red is fruit forward, lively style and is ready to drink now. Selling for under $15 per bottle, this is a wine you should buy by the case.

For those of you who want green wines and a little less intensity I recommend Bonterra organically grown Syrah 2006 Vintage. Taken from the wine maker’s notes; maintained through an organic growing process, Syrah vineyards are entering their prime, reflected in the wine’s brilliant color and intense aromas. Bonterra Syrah blends a touch of Rhone varietals like Grenache, Mouvedre and Viognier for a powerful floral note. Concentrated berry flavors come to the fore with notes of vanilla and toasty oak spice from aging in French oak. This wine is also selling on www.wine.com for under $15 per bottle and as we head into the season of turkey dishes, you may want a case of this wine as well. This wine can convert a non red wine person to a red wine drinker. Smooth, earthy and fruity this Syrah earned 90 points from Wine Enthusiast Maga

Ingredients

1. • 2 turkey thighs, about 2 ½ lbs total
2. • 3 cloves chopped garlic
3. • 1 bunch of sage, chopped (2/3 oz leave
4. • 1 potato per person, peeled and chopped into large pieces
5. • Salt and pepper
6. • Sprinkle of white wine vinegar
7. • Sprinkle of olive oil
8. • Broth if needed while cooking

Method
• Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Marinate in refrigerator for 5 or 6 hours. Remove thighs from refrigerator about 30 minutes before cooking. Preheat oven to 400 degrees. Put thighs skin side down in roasting pan. Put pan, uncovered, into oven for about 30 minutes. Then turn thighs over, add potatoes, sprinkle all with salt, pepper, white wine vinegar, olive oil, and broth and continue roasting until thighs are done and potatoes are tender, adding broth if needed, about 30 more minutes. Stir the potatoes once or twice during roasting. Remove from oven, let thighs and potatoes sit covered and untouched for about 20 minutes before serving.