This one is for all my pals that like to do things with an unconventional flare. Might I propose turkey thighs for Thanksgiving dinner instead of a full roasted turkey? They cook faster, and let’s be honest, everyone loves the dark, moist meat anyway!
Okay, if not for Thanksgiving, for Friendsgiving Dinner. But make these. They’re incredible.
Bourbon Glazed Turkey Thighs
Yield: 6 servings | Time: 1.5 hrs
6 bone-in turkey thighs
Salt & pepper
For the glaze:
1 c bourbon
1 c ketchup
1 1/2 c brown sugar
2 tsp Worcestershire sauce
2 tsp paprika
2 tsp chili powder
1 tsp garlic powder
salt & pepper to taste
Roasted garlic heads, pomegranate seeds, parsley
Preheat the oven to 400 degrees. Line a roasting pan (very, very well) with foil. Might I suggest spraying the roasting pan with cooking spray BEFORE lining it and after? You’re welcome.
Dry the turkey thighs with a paper towel, season with salt and pepper.
While the oven is preheating, over medium heat, combine all glaze ingredients. Bring to a boil and then simmer, whisking until all the ingredients are well combined. Taste, carefully, for salt and pepper. Reserve some glaze for the serving.
Rub half the glaze over the turkey thighs. Cover the thighs with foil, piercing the foil with a fork to allow for venting holes. Roast for 30 minutes.
After 30 minutes, remove foil, basting the thighs with the glaze again. Roast for another 30-40 minutes, until the internal temperature reaches 165 degrees.
Allow the thighs to cool for 10 minutes, drizzle with reserved glaze and serve. Garnish, if you like, with parsley, pomegranates and roasted garlic.