Roasted Boneless Turkey Thigh with Serrano, Thyme, Sage & Oregano

Ingredients

1-2 Boneless Turkey Thighs

5 Thin Slices Serrano

1 tbls Oregano, finely chopped

1 tbls Sage, finely chopped

1 tbls Parsley, finely chopped

1 tbls Thyme, finely chopped

2 tbls Butter, melted

Brine

2 Litres Cold Water

⅓ Cup Sea Salt

1 tbls White Peppercorns

6 Sage Leaves

8 Sprigs of Thyme

6 Sprigs of Oregano

4 Coves of Garlic

2 tbls Maple Syrup

1 Lemon

Method

In a large saucepan place one litre of water, sea salt, white peppercorns, sage leaves, thyme sprigs, oregano sprigs and the maple syrup. Gently crush the garlic cloves with the back of a knife and add to the water along with the lemon cut into quarters. Bring to the boil, allow the sea salt to dissolve, remove from the heat, stir in the remaining litre of cold water and place in the fridge to cool completely. It is very important that the brine is very cold before adding the turkey thigh(s)

Place the turkey thighs in the brine, ensure they are completely covered and refrigerate for eight hours.

Preheat the oven to 200℃

In a small bowl combine the oregano, thyme, sage and chopped parsley, mix well. Remove the turkey thigh(s) from the brine and pat dry well with paper towel. Lay the turkey breast flat on the bench, on the inside of the thigh spread an even layer of the herb mixture. Top the herb layer with the sliced Serrano.

Carefully roll the turkey then tie securely with 3-4 pieces of kitchen string. Place the thigh on a roasting rack over a baking tray with sides. Baste with the melted butter and place in the oven for 10 minutes at 200℃, decrease the temperature to 180℃ and roast for a further 50-60 minutes or until the internal temperature reaches 74℃. Baste every now and then whilst roasting.

Remove from the oven and allow to rest for 10 minutes before removing the ties and carving.

Serve with a green salad and twice cooked chips.

Cook’s Tip

The process of brining adds moisture and flavour to the turkey thighs.

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