Tuesday, August 17, 2010

spiced turkey thighs with asparagus... 1 hour

the goods:

3 tablespoons unsalted butter, room temperature
5 teaspoons Old Bay seasoning
1 tablespoon fresh lemon juice
2 bone-in, skin-on turkey thighs
1 bunch asparagus, ends trimmed
1 tablespoon olive oil
4 wide strips of lemon zest
juice from 1/2 a lemon

Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and 1 tablespoon lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Lightly season thighs with salt and pepper.

Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife, 35 to 40 minutes. Let turkey rest 10 minutes.

While turkey is resting, heat olive oil in a large skillet over medium heat. Add asparagus and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes. Add lemon zest and cook 1 minute. Add juice from 1/2 lemon, toss to coat.

Serve turkey thighs with asparagus and any other desired sides.

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