Early Thanksgiving - Roasted Turkey Thighs and Gravy for Two

Maybe you know why turkey parts show up at the store in off season times? I don't know but always get happy when they do. Five or six times a year 2-packs of  turkey legs, thighs, wings and breasts start showing up for a week or two.  That's when you get a little of Thanksgiving Dinner without all the hassle. And oh, those turkey sandwiches!

The best part of these turkey pieces is that they have all their bones. That makes a world of difference in flavor town. . 

So when the our grocer puts them out, I am quick to grab a pack or two. It's a great way to enjoy turkey in the off season and save on sliced turkey at the deli counter.  Really, there is no comparison for a sandwich. Sometimes I roast these turkey parts just for the sole purpose of a creating a great turkey sandwich. 

Here is my favorite way to roast  turkey thighs.  

Roasted this way works for a hot turkey sandwich with a side of mashed potatoes smothered in gravy or a cold turkey on fresh rye bread with some Swiss cheese sandwich!

Desert Hot Springs Roasted Turkey Thighs 

by Pam Wylie

Ingredients:

1/4 Cup Butter, softened

1 tsp Salt

1 tsp Thyme

1 tsp Sage

1/4 tsp Pepper

1/4 tsp Cayenne (Red) Pepper

2 Cloves Garlic, minced

1/2 Chicken Both ( I use bullion powder aka Chicken Base)

1/2 tsp Paprika

Preheat Oven to 350 degrees

Combine butter with the spices and minced garlic to create a spread. 

Pat the thigh as dry as possible and run your finger under the skin to loosen but do not remove it.

Spread the butter mixture under the skin and on top of the skin.

Place the thigh is a baking dish and add the broth to the pan but not over the turkey.

Sprinkle the Paprika over the thighs for better color on the skins and in the gravy.

All ready to go in the oven. Easy clean up too! 

Bake on the middle rack for 70 minutes, Remove the thighs from the oven and cover with foil for 10 minutes. 

Sage Gravy:

Carefully mix the flour and water til smooth in a bowl. 

Pour all the liquid from the baking dish to a medium sauce pan and bring to boil.  

Slowly add the flour mixture while whisking quickly to form smooth gravy, thinning with water if needed. 

Allow the gravy to boil 3 minutes, stirring constantly. If need by, add a pinch of chicken base to enhance the poultry flavor then add salt and pepper to taste.