Prepare the turkey: Cut off ends of drumsticks, and make a cut 1" deep at joint connecting the drumstick and thigh of each leg ... Place it breast side up in a roasting pan. Put the pan in the oven ...

Use paper towels to pat turkey ... and roast 2 ½-3 ½ hours more, depending on size, basting bird with pan juices every half hour. When a thermometer inserted into thickest part of thigh reads ...

In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined. Season chicken thighs generously on both sides with salt and pepper.

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 ...

6. Remove foil and continue to roast or 1 3/4 hours, basting every half hour, or until instant-meat thermometer inserted into thickest part of thigh reads 185°F. Keep it under lamp for carving. 7.

Think turkey thigh meatballs served over creamy polenta with a rich tomato sauce – a comforting ... transforming your roast leftovers into a vibrant Italian-inspired centerpiece.

Add the onion, carrot, celery, parsley sprigs, rosemary sprig, sage leaves, white wine and 1/2 cup of water to a 9 x 13-inch roasting pan. Add the turkey thighs to the pan, cover loosely with foil ...