Not Thanksgiving Quick Turkey Thighs

  

Walking up and down the aisle in front of the seafood and meat counters at the market searching for an inspiration I was not happy. Thinking of new things to make for dinner is a life’s work. If we were people who could eat anything and not gain weight it would be a lot easier, but sadly that is not our reality.
Tired of chicken, fish and pork tenderloin I had that glazed look on my face as the butcher asked me what I wanted. Then, back in the corner I noticed a pile of turkey thighs. Turkey! So I bought three thighs at only $2.99 a pound I was happy on the price and creativity front.
Making just thighs took only about 45 minutes in the oven and we had the taste of thanksgiving without any of the time.
Turkey Thighs

1 t. Butter per thigh

2 fresh sage leaves per thigh
Preheat the oven to 400 degrees.
Loosen the skin on the thigh to make a pocket to spread the butter under the skin and place the sage leaves under the skin. Liberally salt and pepper the things.
Spray a jelly roll pan with Pam and place the thighs on the pan. Don’t use a pan with sides any higher than one inch because you want the heat to circulate and crisp the skin. I also quarter 2 fennel bulbs and put them on the pan to roost with the turkey at the same time.
Roast the turkey until a probe thermometer registers 165 degrees, which is about 45 minutes.
Enjoy without any annoying relatives.



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