Zutaten für Baked Turkey Thighs In Wine Herbs
- 4 bone-in, skin-on turkey thighs
- salt and freshly ground black pepper to taste
- 1 tablespoon plus 1 teaspoon olive oil
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tablespoons butter
- 1 cup dry white wine
- 2 sprigs fresh rosemary
- 2 bay leaves
- 2 sprigs fresh thyme
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Zubereitung von Baked Turkey Thighs In Wine Herbs
- Preheat oven to 350°F (175°C).
- Season 4 bone-in, skin-on turkey thighs generously with salt and freshly ground black pepper.
- Drizzle 1 tablespoon olive oil over the turkey thighs and place them in a roasting pan.
- Bake for 25 minutes.
- Meanwhile, prepare the potatoes: Peel and cube 2 lbs Yukon Gold potatoes. Melt 4 tablespoons butter in a large skillet over medium heat. Add 1 teaspoon olive oil and the potatoes. Sauté for 15-20 minutes, stirring frequently, until golden brown and tender.
- Remove the roasting pan from the oven. Pour 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) over the turkey thighs.
- Add 2 sprigs fresh rosemary, 2 sprigs fresh thyme, and 2 bay leaves to the roasting pan.
- Arrange the sautéed potatoes around the turkey thighs.
- Return the roasting pan to the oven and continue baking for another 20-25 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Remove the turkey thighs from the oven and let them rest for 5-10 minutes before carving.
- Carefully pour the cooking liquid into a measuring cup. Skim off excess fat.
- Serve the turkey thighs with the delicious pan sauce on the side for dipping, or drizzle generously over the sliced turkey.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
14g
Carbs
9g
