American · Dinner
Classic Roast Turkey
Bone-in turkey thigh rubbed with herb butter, garlic, thyme, and rosemary, then roasted until the skin crisps and meat reaches doneness. Served alongside cannellini beans simmered in low-sodium chicken stock and finished with pan juices and cracked black pepper for a high-protein American plate.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
421Calories
50.8gProtein
16.4gFat
17.2gCarbs
0.4gSugar
5.8gFiber
1362mgSodium
129mgChol
6.1gSat Fat
625mgPotassium
142mgCalcium
3.2mgIron
1.1mcgVitamin B12
1.5mgVitamin C
Goes well with
Spiced Cranberry Sparkling Cider
local
California Chardonnay
international
protein-rich
gluten-free
egg-free
high-fiber
low-carb
low-calorie
high-protein
main-event
Instructions
1
Prep
Pat the turkey thigh dry, then mash softened butter with minced garlic, thyme leaves, chopped rosemary, salt, and pepper into an even paste.
2
Build
Loosen the skin over the thigh and spread the herb butter onto the meat and skin in an even coat.
3
Roast
Set the thigh skin-side up on an oiled rack and roast at 400°F for 40 minutes until the skin is golden and juices run clear.
4
Simmer
Warm the cannellini beans with the chicken stock over medium heat for 5 minutes until the liquid thickens and clings to the beans.
5
Plate
Rest the roasted thigh 10 minutes, carve, spoon the warm beans alongside, and drizzle pan juices across the plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g bone-in turkey thigh
- 2 tbsp2 tbsp butter, softened
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh rosemary
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 oz311g cooked cannellini beans, drained
- 2/3 cup160ml low-sodium chicken stock
- 4 tsp4 tsp olive oil
