I transformed these beautifully roasted thighs into a week’s worth of Turkey Salad Sandwiches: chopped roast turkey, a bit of mayo, fresh sage, dried cranberries, chopped apple, toasted pecans, and voila: Thanksgiving flavors any time of year.
Want another meal idea? Click the link to find my Turkey Benedict recipe.
Ingredients
2 bone-in, skin on turkey thighs
2 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh sage
1 tsp EVOO
salt and pepper
Method
Preheat the oven to 350 degrees.
Generously season the turkey thighs with salt and pepper on all sides. Set aside.
In a cast iron skillet over med high flame, add the EVOO and heat until shimmering. Place the turkey thighs skin side down in the skillet and sear until golden brown, about 5-8 min. Once golden, flip the thighs and add in the herbs. Turn off the flame.
Transfer the thighs to the oven and continue cooking until an internal temperature reads at least 165 degrees. Allow the thighs to completely cool.
Once cool enough to handle, debone the thighs and remove the skin. Discard the bone and skin or save for stock.
Serve the roast turkey on sandwiches, salad, or add to your favorite soup for quick weekday lunches.
Smoke & Charm Farm 
wy go to the trouble of searing the skin on the thighs if you’re just going to discard it before serving? IMO just a stupid waste of time. Serve the thighs hot from the oven (ok yes , let them rest a few minutes) . Then cut cut into slices INCLUDING the skin . If some one doesn’t like the skin they can remove it before eating. IF there’s any turkey left (if not you didn’t plan ahead right! ) then refrigerate and serve on sandwiches later.
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wy go to the trouble of searing the skin on the thighs if you’re just going to discard it before serving? IMO just a stupid waste of time. Serve the thighs hot from the oven (ok yes , let them rest a few minutes) . Then cut cut into slices INCLUDING the skin . If some one doesn’t like the skin they can remove it before eating. IF there’s any turkey left (if not you didn’t plan ahead right! ) then refrigerate and serve on sandwiches later.
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Thank you both for the above opinion, and, of course, prepare your turkey thighs however you like. That is the joy of cooking! FTR, the skin was not discarded, as I chopped it along with the thigh meat to add additional texture and flavor to the turkey salad I made for sandwiches. However, most people are put off by the “nasty bits”, like skin or fat or tongue. I am not, but I write my recipes with the the general public’s preferences in mind and not just what I like. My methods include instructions for individuals who may have little experience cooking with, or eating for that matter, dark meat with skin on. I also am mindful of individuals with restrictive diets, like high cholesterol or heart issues, who cannot consume meals high in animal fats, like seared skin, due to health concerns. That’s why my instructions were to discard or save. But, I do no cook with skinless meats ever, nor do I ever discard the skin, as I usually snatch it up and greedily devour it while it’s still hot and crispy. (mmm, now I want chicharrons!) Many of my other recipes reveal this about me. However, providing choices in my methods helps elevate one from a recipe follower to a recipe developer.
Furthermore, I respectfully and completely disagree with you, as, IMO, it is definitely not a waste of time to sear the skin before roasting, even if one decides to discard it later, as it aides in locking in additional flavor and moisture. Additionally, searing the skin produced a beautiful layer of fond on the bottom of my skillet, that I deglazed afterwards and added to a soup pot along with the thigh bones, herbs, and aromatics and let simmer for hours for a small batch of turkey stock I used throughout the week. My goal is to waste as little as possible, and so I do a lot of heavy prep cooking, which just isn’t everyone’s cup of tea. I, again, write my recipes with this in mind.
Besides, I think your idea of removing and discarding the bone, resting, then slicing the thigh meat and skin together to serve on a sandwich is an excellent method! My two cents worth though is that you immediately remove the skin from the thigh (you’ll need chef hands for this as it will be steaming hot under the skin) and rest the skin and thighs separately. Once rested (and bone discarded), place the the skin back on the thigh, slice, and serve. In my experience, with trial and error, if the skin is left on to rest with the meat, then it loses that delectable crunch us skin lovers crave.
I look forward to seeing a pic of the turkey thigh dinner you create so please drop another comment after you snap one. Thanks again, and happy cooking!
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Thank you for following my blog. I look forward to reading yours.
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Thanks, and me too!
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Looks delicious
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Thank you!
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