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

Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine ... Leave for another hour to marinade. Layer the turkey up with the schmaltz to help ...

To inject a turkey, use a needle injector in each thigh and each side of the breast with 1/2 an ounce of marinade for every 5 pounds of turkey. Use 1/4 to 1/2 cup of marinate for every 1 to 2 ...

Turkey thighs also sear well and can simmer for long ... After sealing the bag and coating the thighs, he leaves them to marinate in the fridge for a few hours. When ready to cook, he brushes ...

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 ...

thighs, and breasts until you have just less than an inch of stuffing all over. Ensure that there is an even distribution and that the shape of the turkey is maintained. Season the cavity of the ...