I had a large turkey thigh and wasn't quite sure what to do with it at first. It seemed too much for a single roast, so I decided to split it into two – one stuffed with vegetables for a lighter option, and the other prepared in a more classic way with garlic and homemade sausage. I'll focus here on the lighter version with vegetables. I chose to debone it, marinate it, and try to keep it as simple yet tasty as possible.
Quick Info
Total time: about 2 and a half hours (including marinating)
Actual preparation time: 25-30 minutes
Oven cooking time: 1 and a half hours
Servings: 4-6, depending on the size of the thigh
Difficulty: medium
Recipe type: roast, lunch or dinner
Ingredients
1 piece of turkey thigh (approx. 1.2-1.5 kg)
200 ml white wine
1 tablespoon olive oil
1 carrot
1 small piece of celery
1 bay leaf
spice base (Mirodenia or another spice mix)
salt and pepper to taste
Preparation Method
1. Wash and dry the turkey thigh. If it's not deboned, carefully cut the bone, trying to keep the meat whole enough to roll it later.
2. Sprinkle a thin layer of the spice base (Mirodenia) on both sides of the meat. Place the thigh in a deeper dish and pour 200 ml of white wine over it. Cover and refrigerate for 2-3 hours to marinate.
3. Meanwhile, peel the carrot and celery. Cut them into sticks, not too thin, so they remain firm when roasted.
4. Remove the thigh from the marinade. Drain and place it on a cutting board. Season further if needed, with salt, pepper, or a bit of the spice base.
5. Place the cut vegetables in the center of the piece of meat. Roll it tightly and tie the roll with kitchen twine to keep it from unraveling while cooking.
6. In a ceramic dish, grease the bottom with a tablespoon of olive oil. Place the meat roll in the dish, add the bay leaf, and pour the remaining marinade over the meat.
7. Cover the dish with aluminum foil and place it in a preheated oven at 180°C for an hour and a half.
8. After an hour, remove the aluminum foil. Turn the roll every 15 minutes to brown it evenly on all sides. If the sauce reduces too much, you can add a little water.
9. Remove the roll from the oven, let it rest for a few minutes, then slice. It pairs well with pickles or simple sides.
Why I Make This Recipe Often
I like that it's quite light for a turkey roast and doesn't require complicated ingredients. Plus, you can prepare everything in advance and let the meat marinate while you take care of other things. The meat stays tender, and the vegetables don't get lost, even if there aren't many of them.
Tips and Variations
Tips
Deboning the thigh is easiest with a thin knife. If you lack experience, ask the butcher to do it.
Kitchen twine really helps keep the roll tight.
If you don't have a ceramic dish, a glass baking dish or a deep pan with a lid will work too.
Cut the vegetables thicker; otherwise, they will soften too much.
Substitutions
Mirodenia can be replaced with any non-salty spice mix for roasting.
You can also use another dry white wine.
Variations
You can add other vegetables, like bell peppers or onions, if you like. Just don't add them too early, as they cook faster.
If you want vegetables alongside the meat, add them only after removing the aluminum foil, so they don't turn to mush.
Serving Ideas
It goes well with pickles, as I usually do.
You can also serve a seasonal salad or simple potatoes alongside it.
The sauce from the dish can be poured over the meat slices when serving.
Frequently Asked Questions
1. What kind of white wine works best?
Use a dry white wine, whatever you have on hand. There's no need for something expensive, just make sure it's not sweet.
2. Can I use another part of the turkey?
The upper thigh is the best choice because it can be rolled. I don't recommend using the breast, as it tends to dry out in the oven.
3. What if I don't have kitchen twine?
You can improvise with toothpicks, but twine is more secure. Don't leave the roll untied, or it will unravel while cooking.
4. Can it be made without marinating?
Marinating helps the meat become more tender and absorb flavor, but if you're in a hurry, you can skip it, just make sure to season well.
5. How do I know when the meat is done?
The meat should be browned on the outside, and the juices that come out when pierced should be clear, not pink. If you have a thermometer, it's safe when it reaches 74°C internally.
Nutritional Values
Estimate for a medium serving (out of 6 servings):
calories: approximately 200-230 kcal
protein: 28-30 g
fat: 6-8 g
carbohydrates: 3-4 g (from vegetables)
Most of the wine evaporates, and the oil used is minimal. Values are estimates and depend on the exact size of the thigh and the vegetables used.
Storage and Reheating
Leftover meat can be stored in the refrigerator for 2-3 days in an airtight container. To reheat, slice and place in a covered dish in the oven or microwave, with a bit of the cooking sauce or water to prevent drying out. If you prefer, it can also be served cold; it's good that way too.
Quick Info
Total time: about 2 and a half hours (including marinating)
Actual preparation time: 25-30 minutes
Oven cooking time: 1 and a half hours
Servings: 4-6, depending on the size of the thigh
Difficulty: medium
Recipe type: roast, lunch or dinner
Ingredients
1 piece of turkey thigh (approx. 1.2-1.5 kg)
200 ml white wine
1 tablespoon olive oil
1 carrot
1 small piece of celery
1 bay leaf
spice base (Mirodenia or another spice mix)
salt and pepper to taste
Preparation Method
1. Wash and dry the turkey thigh. If it's not deboned, carefully cut the bone, trying to keep the meat whole enough to roll it later.
2. Sprinkle a thin layer of the spice base (Mirodenia) on both sides of the meat. Place the thigh in a deeper dish and pour 200 ml of white wine over it. Cover and refrigerate for 2-3 hours to marinate.
3. Meanwhile, peel the carrot and celery. Cut them into sticks, not too thin, so they remain firm when roasted.
4. Remove the thigh from the marinade. Drain and place it on a cutting board. Season further if needed, with salt, pepper, or a bit of the spice base.
5. Place the cut vegetables in the center of the piece of meat. Roll it tightly and tie the roll with kitchen twine to keep it from unraveling while cooking.
6. In a ceramic dish, grease the bottom with a tablespoon of olive oil. Place the meat roll in the dish, add the bay leaf, and pour the remaining marinade over the meat.
7. Cover the dish with aluminum foil and place it in a preheated oven at 180°C for an hour and a half.
8. After an hour, remove the aluminum foil. Turn the roll every 15 minutes to brown it evenly on all sides. If the sauce reduces too much, you can add a little water.
9. Remove the roll from the oven, let it rest for a few minutes, then slice. It pairs well with pickles or simple sides.
Why I Make This Recipe Often
I like that it's quite light for a turkey roast and doesn't require complicated ingredients. Plus, you can prepare everything in advance and let the meat marinate while you take care of other things. The meat stays tender, and the vegetables don't get lost, even if there aren't many of them.
Tips and Variations
Tips
Deboning the thigh is easiest with a thin knife. If you lack experience, ask the butcher to do it.
Kitchen twine really helps keep the roll tight.
If you don't have a ceramic dish, a glass baking dish or a deep pan with a lid will work too.
Cut the vegetables thicker; otherwise, they will soften too much.
Substitutions
Mirodenia can be replaced with any non-salty spice mix for roasting.
You can also use another dry white wine.
Variations
You can add other vegetables, like bell peppers or onions, if you like. Just don't add them too early, as they cook faster.
If you want vegetables alongside the meat, add them only after removing the aluminum foil, so they don't turn to mush.
Serving Ideas
It goes well with pickles, as I usually do.
You can also serve a seasonal salad or simple potatoes alongside it.
The sauce from the dish can be poured over the meat slices when serving.
Frequently Asked Questions
1. What kind of white wine works best?
Use a dry white wine, whatever you have on hand. There's no need for something expensive, just make sure it's not sweet.
2. Can I use another part of the turkey?
The upper thigh is the best choice because it can be rolled. I don't recommend using the breast, as it tends to dry out in the oven.
3. What if I don't have kitchen twine?
You can improvise with toothpicks, but twine is more secure. Don't leave the roll untied, or it will unravel while cooking.
4. Can it be made without marinating?
Marinating helps the meat become more tender and absorb flavor, but if you're in a hurry, you can skip it, just make sure to season well.
5. How do I know when the meat is done?
The meat should be browned on the outside, and the juices that come out when pierced should be clear, not pink. If you have a thermometer, it's safe when it reaches 74°C internally.
Nutritional Values
Estimate for a medium serving (out of 6 servings):
calories: approximately 200-230 kcal
protein: 28-30 g
fat: 6-8 g
carbohydrates: 3-4 g (from vegetables)
Most of the wine evaporates, and the oil used is minimal. Values are estimates and depend on the exact size of the thigh and the vegetables used.
Storage and Reheating
Leftover meat can be stored in the refrigerator for 2-3 days in an airtight container. To reheat, slice and place in a covered dish in the oven or microwave, with a bit of the cooking sauce or water to prevent drying out. If you prefer, it can also be served cold; it's good that way too.