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.
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
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.