Pesto Roasted Turkey Thighs
"While making a fresh batch of pesto I came up with this recipe. I am on a healthy eating part of my life and am really enjoying garden fresh veggies and herbs. Thanks to my doctor for being so persistent I had to change or die before 60. The farmers market and I are close friends now. Plus I have a dozen pots of fresh herbs waiting to be used, so here goes the recipe."
photo by Mike_in_Houston
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
3 thighs
- Serves:
- 3
ingredients
- 2 -3 turkey thighs
- 1⁄2 cup fresh basil pesto
- 1⁄2 onion, sliced thinly
- 1 -2 teaspoon good quality olive oil
- fresh ground pepper
directions
- Heat oven to 350.
- I use bone-in with skin turkey thighs, it adds more flavor to the dish.
- Take your turkey thighs and loosen the skin some without detaching.
- Put a heaping tablespoon of pesto between skin and meat, cover with skin and lightly massage.
- Take some left over pesto and rub over the outside of the thighs covering the top and bottom of each thigh with the pesto.
- Take the sliced onion and put on parchment lined baking sheet pan. The onions should be in 2-3 small piles, one pile for each thigh.
- Place turkey thighs on the onion piles.
- Lightly grind pepper over the thighs.
- Place in oven and bake until the tops are browned and the thighs are cooked completely through.
Questions & Replies
-
When and where do you put in "1-2 teaspoons good quality olive oil?" -
When and where do you put in "1-2 teaspoons good quality olive oil?"
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RECIPE SUBMITTED BY
<p>Cooking is my way of relaxing, nothing like a ball of dough in your hands to work out the day's frustrations.</p>
