If you don know how to make a juicy turkey thigh, don miss this step by step we show you in recipes. We are going to leave these jamoncitos macrating throughout the night in a special turkey thighs that will grant a very tasty flavor to this dish. In addition, making this recipe for turkey thighs in sauce is a way of not having to cook or spend so much money buying a whole turkey, and on top Special event or date indicated.
| 🚻 2 Diners | 🕘 24h | 🍵 Main Dictatation | 🤯 Lowness |
| Ingredients to make turkey thigh juicy: |
| 2 turkey and 100 milliliters of white wine dust salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make turkey thigh juicy:
1. Prepare the marinade first of all. For this, all ingredients, except for salt and meat, until you get a homogeneous sauce. For this baked turkey thigh recipe I used a mixture of aromatic herbs in leaf that includes rosemary, thyme, basil, improvena, oregano and tarragon.
Trick: As you can always modify spices and aromatic herbs to taste.
2. Make some cuts in the jamoncitos so that the sauce penetrates better and place them in a zip bag or airtight closure. Add the sauce, mix well, close the bag and reserve it in the fridge or refrigerator until the next day for the meat to move well and the oven turkey legs are very juicy and tasty. During that time, the setback rotates sometimes so that the marinade extends throughout the meat.
Trick: The more hours the meat is more flavor, but at least they have to spend about 8 hours.
3. When roasting the baked turkey jamoncitos, take them out of the bag, drain them well (keeping the liquid) and sprinkle some salt. Then place them on the grid directly (or on a suitable source that is more hygienic) and cook the roasted turkey thighs with the preheated oven at 180 ºC for 30 minutes.
Trick: If you do not put them in a fountain underneath, place a baking sheet with water to absorb the drops of the marinade that fall and prevent the meat from drying out at the same time.
4. While the meat is baked prepares the sauce of the plate simply by placing all the liquid in a small saucepan and heating it to be reduced and thicker. Remove from time to time to avoid burning the bottom.
5. After the indicated time turns the meat and adds a little more water in the bottom tray. Keep making turkey thighs for 10-15 minutes more or until brown.
6. The juicy turkey thigh is ready! Serve it with the sauce on top and accompany it with a rich puree of gratin potatoes and a salad capped for example. We are sure that this dish will love it, youll see.
