My husband came home the other day with some French turkey thighs that he says he found at the American commissary. Because he’s such a good husband and usually eats as he’s told (unless it’s l.i.v.e.r.) and it was apparent he thought the thighs would be good, I made them for him. My inspiration came from this video for Japanese BBQ sauce that helped me to create a fabulous marinade for turkey thighs.
A little hungry while the turkey was marinating, I sliced some leftover goose breast http://cookinginsens.wordpress.com/2013/01/17/balsamic-gansebrust-with-courgettes/, zapped it in the microwave for a few seconds and topped it with a little of the marinade for a quick snack to share with the spouse. Mmm mmm, good!
I found these turnips at the farmer’s market. You could eat them in a salad, so crisp and sweet!
Also perfect for a stir-fry.
The marinade I made was sort of a paste that I rubbed into both sides of the turkey thighs after stabbing them all over with a cooking fork.
Very nice meal. The marinade is a keeper if I can remember correctly what I put into it
Japanese BBQ Turkey Thighs with Stir-Fried Turnips
2 turkey thighs
2 large garlic cloves
1 inch ginger
1 1/2 tbsp sesame oil
2 birds’ tongue chillies
1 tbsp sake
1/4 cup soy sauce
2 tbsp water
1 tsp sesame oil
1 tbsp soy sauce
4 turnips, cut into irregular cubes
1 1/2 tbsp olive oil
2 garlic cloves, sliced
2 bay leaves
2 tbsp white wine vinegar
Salt and pepper
Stab the turkey thighs all over with a cooking fork and set aside. In a food processor, finely mince the onion, garlic and ginger, then sweat in the sesame oil for about 5 minutes. Add the chillies and sake, then cook for another minute. Add the soy sauce and water, then cook for about 3 minutes. Allow to cool. Remove one tablespoon of the mixture and put into a separate bowl with 1 tsp sesame oil and 1 tbsp soy sauce and reserve for basting. Rub the thighs with the remaining mixture and marinate for at least 4 hours. Remove the thighs from the marinade and place in a roasting pan, skin side down, then roast for 30 minutes. Turn the thighs skin side up, basting both sides and roast for an additional 30 minutes.
Stir fry and brown the turnips in the olive oil, then add the garlic, bay leaves, vinegar, salt and pepper, then cover and steam for about 5 minutes. Serve with slices of the turkey.
Wine suggestion: Sake