Roasted Turkey Thighs with Maple-Mustard Glaze
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 633, total fat 31 G., saturated fats G., proteins 44 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 633, total fat 31 G., saturated fats G., proteins 44 G., carbohydrates 41 G., fiber G., cholesterol mg, sodium mg, sugar G.
Oven-roasted turkey is a truly festive dish, and the glaze imparts a unique gloss and flavor worthy of a New Year's or Christmas table. You don't even have to roast a whole turkey; just use the most delicious parts—the thighs. If you love meat with a sweet glaze and are tired of the traditional honey glaze, try replacing the honey with natural maple syrup. It will impart a completely new flavor to the meat that you're sure to love. Coat the thighs with the maple-mustard mixture and roast on a rack over a roasting pan filled with aromatic herbs and vegetables, basting the meat periodically with the broth. The thighs will be delicious, juicy, and flavorful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cups (115 g) butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tbsp. l. smoked paprika
- 2 tablespoons Dijon mustard
- 0.5 tbsp. maple syrup
- 2 turkey thighs with skin and bone, washed and patted dry (about 1–1.3 kg total)
- 1 teaspoon of salt
- 0.5 tsp pepper
- 1 cup of water
- 1 large onion, chopped
- 5 stalks celery, chopped
- 5 carrots, chopped
- 4 sprigs of rosemary
- 2 sprigs of thyme
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place the butter in a small saucepan and melt over medium-high heat. Add the rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup and stir to combine. Bring to a boil, then remove from heat.
- Make slits in the turkey skin. Season with salt and pepper. Pour about 3/4 of the mixture over the thighs and toss to coat.
- Pour water into a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place the roasting rack in the roasting pan.
- Place turkey thighs skin-side up on the grill and brush with the remaining maple-mustard mixture.
- Roast for 2 hours or until the meat reaches a temperature of 180–185°F (80–82°C), basting the bird with pan juices every 30 minutes.
- Remove the turkey from the oven and cover with aluminum foil. Let the meat rest for 10 minutes, then carve. Serve with Harvest rice.
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