Find the joint between the thigh and the body of the turkey. Cut the joint and separate the entire thigh. Divide the thigh into two parts (thigh and drumstick) if desired. Cut the wings at the ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...

If you're worried about judging whether your turkey is in cooked this way, use a meat thermometer to take the temperature at the thickest part of the thigh – it should be at least 74C when it is ...

You can soak the cloth in stock, wine, or a combination of both. The turkey's done cooking when the thickest part of the thigh is 165 to 170 degrees. Let it rest for 20 minutes before you carve it ...

Prepare turkey by slicing into each drumstick twice ... skewer the thickest part of the thigh and breast and ensure the juices run clear ...

Position a rack in the center of the oven and heat the oven to 425°F (220°C). Lightly season the turkey thighs all over with salt and pepper. In a large mortar, pound the chopped parsley ...

The turkey is cooked when the thigh juices run clear. To test, prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the turkey to a carving dish ...