Ottolenghi's quick, fresh take on turkey for any time of the year. Roasted turkey thighs come alive with this lemony herbed marinade that with a quick reduction doubles as a sauce. Serve hot or cold.
Ingredients
- 2 cloves garlic, peeled
- 1 handful mint leaves, big stems removed
- 1 handful flat-leaf parsley, big stems removed
- 1 handful cilantro, don't worry about the stems
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- ½ cup white wine
- ½ t ground cumin
- ½ t salt
- ½ t fresh ground pepper
- 2 turkey thighs (or a turkey breast)
Directions
- 1Put your garlic cloves in the Cuisinart mini-prep or full-sized food processor and blitz. Add herbs and blitz again. Add lemon juice, olive oil, wine, cumin, salt and pepper and blitz again.
- 2Put turkey thighs in a plastic bag and pour the marinade over. Remove as much air as possible and seal the bag. Massage the bag so the marinade coats the turkey and is really worked into the meat. Put it in the refrigerator for up to 24 hours, the longer the better.
- 3Heat oven to 425 degrees. Remove the turkey from the marinade and reserve. Roast the turkey for 15 minutes. Reduce the heat to 350 and continue to roast for another 45 minutes.
- 4Remove the turkey from the oven. If you plan to serve the turkey hot, let stand for 10 minutes before you slice it. If you are planning to serve at room temperature, allow the turkey to cool completely before slicing.
- 5Meanwhile, put the residual marinade into a small sauce pan and bring just to a boil. Reduce heat to low and simmer for about 7 minutes, until the marinade is reduced by about half.
- 6If serving the turkey hot, also serve the sauce hot. If serving the turkey at room temperature, also serve the sauce at room temperature.
