* Exported from MasterCook * Turkey Thighs Chateaubriand Recipe By : Richard Piro
Serving Size : 4 Preparation Time :0:00
Categories : Volume 2-12, Dec. '99 Turkey Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 turkey thighs -- or one large
1/4 cup soy sauce
1 tablespoon oil
1 tablespoon lemon juice -- bottled or fresh
1 teaspoon garlic powder
1 tablespoon oregano or thyme -- dried
cayenne pepper -- to taste
1 teaspoon Liquid Smoke flavoring -- CRUCIAL!Turkey thighs come in packages -- this recipe calls for a package around
$3.50 and will contain two medium or one large thigh. Rinse thighs and pat dry with paper towels. Do not remove skin. (OPTIONAL) for ease in slicing later, remove bone by using a small sharp
knife. Carefully scrape the meat from the bone and remove. Mix all ingredients in a pie plate. Place turkey thighs and turn to coat
entirely. Marinate for a couple of hours (not overnight) and turn thighs
over now and then. Refrigerate but bring to room temperature before
broiling. Remove thighs from marinade. Do not dry. Place in broiling pan, drizzle a
little oil over thighs and broil on each side about 10-12 minutes (I like
it rare). I have oven on at 400 degrees. Test for doneness. Remove from
oven and let rest for 5 minutes (nice juice will result). SLICE WITH ELECTRIC KNIFE and serve. Nice accompaniments: Butternut squash tossed with some allspice, salt and a
drizzle of pureed frozen (and strained) raspberries; Rice. Sent to FareShare 12-99 by bobbi - - - - - - - - - - - - - - - - - - NOTES : would be much easier to slice if boned.
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