Herb & Garlic Turkey Thighs

I adapted this recipe for Middle Eastern Herb and Garlic Chicken (from the New York Times) for turkey thighs, because that’s what I had. They had bones (I like bones) and I left the skin on. The skin made a handy place to stuff a bit of the very flavorful marinade.

Two turkey thighs weigh about the same as the 6 chicken thighs specified in the Times recipe. You will need to cook turkey thighs quite a bit longer but sometimes it’s a nice change from chicken. I’m a big fan of turkey, Thanksgiving or not.

The yogurt sauce is a tasty addition but it’s quite delicious without it. I have rearranged the ingredient list to make it easier to make the turkey without making the sauce.

Aleppo red pepper is my go-to finishing red pepper. It adds some not-too-hot fruity spice. I like it much better than crushed red pepper flakes which are much hotter.

Herb & Garlic Turkey Thighs
(serves 4-6)

2 turkey thighs, bone-in and with skin (about 2 pounds)

Marinade:
5 cloves garlic, minced
1 lemon, zest grated and juiced
3 Tablespoons olive oil
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
1 Tablespoon chopped fresh thyme
1 teaspoon dried oregano, crushed
1 1/2 teaspoons kosher salt
1 Tablespoons white sesame seeds

Yogurt Sauce:
1 7 oz. container Greek 2% yogurt
zest of 1 lemon
1 clove garlic, minced
salt
1/4 teaspoon black pepper

Garnish:
juice of 1 lemon
Aleppo red pepper (a light sprinkle or more if you like it spicy)
more fresh herbs (optional)

Combine all the marinade ingredients in a medium bowl. Place the turkey thighs in a glass baking that will hold them both in a single layer. Carefully separate the skin from the flesh of the thighs so that that you have a pocket under the skin. You want the skin to stay attached to the thighs. Stuff 1/3 of the marinade under the skin and pour the remaining marinade over the thighs, making sure to cover evenly. Marinate in the refrigerator for about 2 hours and up to 24 hours.

Heat up the grill so that one part is set to high and another part is set to low. You will start the turkey over the low part to brown up the skin, then turn that side off to finish the thighs only with indirect heat.

When the grill reaches 400°F, place the turkey thighs, skin side down on the cooler part of the grill. Cook until skin is browned, then flip. Brown other side. Turn off flame (or move turkey to a section with no coals) and continue cooking on indirect heat for about an hour until internal temperature reaches 165°F. Remove thighs from heat and cover while you make the yogurt sauce, if using.

Combine yogurt, lemon zest, garlic, a healthy pinch of salt, and black pepper in a small bowl.

To serve, sprinkle thighs with lemon juice, Aleppo red pepper, more herbs (if desired), and a dollop of yogurt sauce.

Food Photos: The Bane of My Existence

Why do I use photos that clearly aren’t a photo of the dish I’m writing about? Because I hate having to take photos of my food! Sometimes, it’s my dinner. If I need to style the dish, I’m eating a cold dinner. No thank you! Sometimes, my dinner isn’t particularly photogenic. As a blog reader, I’m annoyed by articles that have endless photos of the food from every angle along with many photos of the production. Overkill, I say. I also have no patience for scrolling over a bunch of photos to get to the recipe I am looking for.

But, a photo is important for catching a reader’s eye in the overwhelming noise that is the internet. That’s why I include interesting photos of food that I have found in Wikipedia Commons in my posts, when I don’t like/can’t be bothered to snap a gauzy, perfectly lit photo of my dinner (oh, wait, I never do that). Live with it. I cook and I write about food which is my passion. Photography definitely isn’t my passion. I leave that to people who are way better at it than I am!

The photo above is mine. It’s not all that pretty but that cauliflower sure tastes good! It’s seasoned with tahini, lemon juice, and Aleppo pepper. Aleppo red pepper is slightly spicy – not nearly as hot as crushed Italian red pepper – and has a lovely fruity flavor. I think it’s far more useful in the kitchen than crushed red pepper because it’s more subtle. Find some. You won’t be sorry. It’s great on eggs, hummus, chicken, and right here in this cauliflower recipe.

Roasted Cauliflower with Tahini and Lemon
(serves 4-6)

non-stick cooking spray
1 large head of cauliflower
salt
¼ cup tahini
juice of 1 lemon
¼ to 1 teaspoon Aleppo red pepper

Preheat oven to 400°F. Spray a large rimmed cookie sheet generously with non-stick cooking spray.

Trim off leaves and cut off the tough bottom of the stem on the head of cauliflower. Most of the stalk is edible so don’t try to cut out all of it. It will cook up tender. Slice the cauliflower about ½” thick. The slices won’t hold together; doesn’t matter. Put the cauliflower, in a single layer, on the greased cookie sheet. Spray with cooking spray and sprinkle with salt. Roast the cauliflower in the hot oven for 30 minutes or until tender.

While the cauliflower is roasting, combine the tahini, lemon juice, and Aleppo pepper in a small bowl. Set aside.

When the cauliflower is done, remove from the oven and increase the heat to broil. Spread the tahini sauce evenly over the cauliflower. Return the cauliflower to the oven and broil until the sauce browns up. Serve hot.