Turkey thighs with mustard crust

Name: Turkey thighs with mustard crust - Noemi N.
Ingredients: lower turkey thighs 2 pieces; For the marinade; garlic one head; semi; dry white wine approx. 300 ml; bay leaf; iodized salt; thyme; water. For the crust: classic mustard 4; 5 tablespoons; olive oil 3; 4 tablespoons; iodized salt; thyme; basil; oregano; sweet paprika one teaspoon. For cooking: garlic one head; semi; dry white wine approx. 300 ml.; olive oil.

Meat - Turkey thighs with mustard crust by Noemi N. - Recipia

I have made turkey thighs with a mustard crust several times, and each time I am surprised by how substantial they are. The first time, I thought that two lower thighs wouldn’t be enough for four people, so I added a bit of bone-in breast. Honestly, two thighs were more than enough. The recipe isn’t complicated, but it has a few steps worth following. The result is tasty and works well for a family meal or when you have guests. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30 minutes (including marinating) Baking time: 1 hour (10 minutes on high heat + 50 minutes at 220°C) Servings: 4 Difficulty: easy to medium Recipe type: main roast, suitable for lunch or dinner Ingredients For the meat and marinade: 2 lower turkey thighs 1 head of garlic (with skin, crushed) 300 ml dry white wine a few bay leaves iodized salt, to taste dried thyme whole pepper water (to complete the marinade) oil (for marinade and cooking) For the crust: 4-5 tablespoons classic mustard 3-4 tablespoons olive oil iodized salt, to taste dried thyme dried basil dried oregano 1 teaspoon sweet paprika For baking: 1 head of garlic 300 ml dry white wine olive oil (for greasing the baking dish) Preparation method 1. Clean the turkey thighs of any skin, if present. 2. Place the thighs in a large marinating dish. Add the crushed garlic (with skin), wine, a few bay leaves, salt, thyme, whole pepper, a little water, and oil. Mix a bit and let the meat chill for about 30 minutes. 3. While the thighs are marinating, prepare the crust sauce. In a mortar (or in a bowl if you don’t have one), put the mustard, olive oil, salt, thyme, basil, oregano, and paprika. Mix well with a spoon or pestle until homogeneous. 4. After 30 minutes, remove the thighs from the marinade. Rinse them quickly under running water to remove the garlic and spices from the marinade. 5. Score each thigh on both sides with a knife. This way, the mustard sauce will penetrate better. 6. Rub the meat with the mustard sauce on all sides. Don’t miss any corner. 7. Grease a heat-resistant dish with a little olive oil. Place the thighs in the dish. 8. Place the dish in the preheated oven, uncovered, on high heat (220°C) for 10 minutes. 9. After these 10 minutes, add the white wine and the head of garlic to the dish, then cover the dish (with foil or a lid, if available). 10. Bake for about 50 more minutes at 220°C. 11. Serve the roast while it’s hot. I usually serve it with rosemary potatoes, tzatziki, and coleslaw. Why I make the recipe often It uses simple ingredients, and no complicated techniques are needed. The turkey thighs are substantial, so they easily feed more people. The taste is balanced, with a flavorful mustard and spice crust. Tips and variations Tips Don’t use too small thighs – the lower turkey thighs are perfect in size. If you have time, you can marinate the thighs for even longer than 30 minutes for a more pronounced flavor. When scoring, don’t go too deep, just enough for the mustard sauce to penetrate. Substitutions Instead of dry white wine, you can use dry wine, but the taste will be a bit more sour. If you don’t have oregano or basil, the recipe works well with just thyme and paprika. You can also use grainy mustard if you want a more textured crust. Variations If you want more crust, double the amount of mustard sauce. At the end, for a browner appearance, you can uncover the dish for the last 10 minutes. For an extra flavor boost, add a little rosemary to the marinade. Serving ideas I have most often served it with roasted rosemary potatoes, tzatziki, and coleslaw. It pairs well with any simple side: roasted vegetables, pilaf, or rice. Frequently asked questions 1. Do the thighs have to be marinated before baking? It’s not mandatory, but marinating helps tenderize the meat and adds extra flavor. If you’re in a hurry, you can skip it, but the taste won’t be as intense. 2. Can I make the recipe with another part of the turkey? Yes, you can use bone-in turkey breast, but lower thighs remain juicier and more suitable for long baking. 3. What type of mustard is used? Classic mustard, without extra flavors. Grainy mustard can also be used for added texture, but it shouldn’t be too sweet. 4. Can I leave the thighs marinating overnight? You can, but it’s not essential. 30 minutes is enough, but overnight the meat will absorb the flavors even better. 5. Can I cook at a lower temperature for a longer time? In theory, yes, but at 220°C, the thighs become tender and form a crust. If you lower the temperature, extend the baking time to 1 hour and 30 minutes. Nutritional values Estimate for 1 serving (out of 4): Calories: ~380-450 kcal Protein: 40-45g Fat: 18-22g Carbohydrates: 5-8g (from mustard and vegetables, if included in the side) Sodium: depends on how much salt you use The values are approximate and can vary depending on the exact amount of mustard sauce, oil, or side dish. Storage and reheating If there are leftovers, they can be stored in the refrigerator in a covered container for up to 2 days. When reheating, add a little sauce or water to the dish to prevent the meat from drying out. A few minutes in the oven or microwave are enough. The turkey thigh in the oven is not as tender after reheating, but the taste remains good.

Turkey thighs with mustard crust

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