Beer makes batters better, meat more tender, and sauces more flavorful.
Turkey Mini-Roasts
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- #69407
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 turkey thighs
1/4 teaspoon white pepper
6 tablespoons butter or margarine
1 1/2 teaspoon garlic salt
1 cup onion, chopped
1/3 cup sherry, dry
directions
Have butcher bone turkey, or do this yourself by using a small, thin-bladed, sharp knife. Slit meat along length of bone; pull meat apart, exposing bone. Continue cutting meat away from bone, being careful not to cut meat in half; flatten. Season turkey with garlic salt and pepper.
Place 1/2 cup onion on each boned thigh; dot each with 1 tablespoon butter. Fold meat over to enclose onion; tie securely with string to make 2 small bundles.
Melt remaining butter; brown meat in butter on all sides over moderate heat. Add sherry; cover and bake in preheated 325 degrees F. oven 1 1/2 hours, or until meat is tender.
Skim any excess fat from pan sauce; serve sauce au naturel or thicken slightly if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 16, 2007
We made a slight change when testing this recipe. We used turkey breast tenderloins instead of the thighs. We did this for 2 reasons: first, the tenderloins are lower in fat than thighs; second, not having to remove the bones from the thighs was a plus for us (if you have the time and energy - go for it!). We simply cut a pocket in each tenderloin and put the stuffing mix inside. The cooking time will vary on the size of the tenderloins but ours took about 45 minutes. The turkey was moist and flavorful - the sherry really added a lot to the flavor.