These sweet and salty turkey thighs garnered such rave reviews, we knew we had to bring them back! Inspired by Chef Elana’s own turkey recipe, but featuring thighs instead of the whole bird, this dish combines a sticky apricot glaze, rosemary, sage, and seasonal veggies in the form of roasted sweet potato and crispy Brussels sprouts. Who says you need all day to whip up Thanksgiving dinner?
2 tablespoons unsalted butter
2 sweet potatoes
8 ounces Brussels sprouts
⅛ ounce rosemary
⅛ ounce sage
⅛ ounce thyme
2 turkey thighs
2 tablespoons apricot preserves
2 tablespoons gluten-free soy sauce
¼ teaspoon ancho chile powder
2 baking sheets
6″ small pot
Day-before prep: Transfer herb butter to a piece of plastic wrap, roll into a log, and refrigerate. Cook apricot glaze, cool completely, and refrigerate in an airtight container. Reheat until runny again before basting turkey.
Try placing butter packets between your palms to help them soften.
Preheat oven to 425ºF (see Recipe Tip). Set butter aside to soften at room temperature (see Recipe Tip). Rinse all produce. Halve orange. Cut sweet potatoes into ½-inch dice. Halve Brussels sprouts lengthwise through roots. Roughly chop rosemary, sage, and thyme leaves, discarding stems, and place in a medium bowl. Add softened butter, ¼ teaspoon salt, and pepper to bowl with herbs, then mash with a fork to combine.
Line 1 baking sheet with foil. Pat turkey thighs dry with paper towel and arrange skin-side up on prepared baking sheet. Using your fingers, gently lift skin to separate from flesh, rub herb butter in between, then replace skin on top. Season all over with ¾ teaspoon salt and pepper as desired. Roast until skin is browning and meat is almost cooked through, about 25 minutes (the turkey will finish cooking in Step 5).
While turkey roasts, in a small pot, whisk together apricot preserves, soy sauce, and juice of 1 orange, and bring to a boil over medium-high heat. Cook, whisking continuously, until liquid has reduced by half and thickens slightly, 3-4 minutes. Remove pot from heat and set aside.
On a separate baking sheet, toss Brussels sprouts and sweet potatoes with ancho chile powder (it’s not super spicy, but feel free to use less), 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Spread in a single layer, arranging Brussels sprouts cut-side down. Set aside until turkey has roasted for 25 minutes.
Spoon or brush apricot glaze over turkey thighs. Place both baking sheets in oven and continue roasting until vegetables are tender, turkey is cooked through and juices run clear, and skin is crisp, 15-20 minutes more. Use this downtime to catch up on cleanup, or kick back with a well-deserved drink.
Serve apricot-glazed turkey thighs on spacious plates with roasted sweet potatoes and Brussels sprouts, and commence the feast like a boss.
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