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Baked Turkey Thigh in the Oven
Instructions
If the meat was frozen, I always wait for it to thaw on the bottom shelf of the fridge. I rinse and dry the thigh. I make the marinade: I slice the garlic into thin slivers, and I mix the sour cream, mayonnaise and mustard together with a little salt and pepper.
I coat the turkey with the prepared mixture on all sides. I scatter over the garlic and juniper berries.
I cover the dish with foil, pierce a few holes in it with a skewer so the steam can escape, and leave it like that for the meat to marinate. The maximum marinating time is 6 hours.
After at least an hour, I place the dish in an oven preheated to 150 degrees, without removing the foil.
I bake the turkey thigh for 1.5 hours, taking the foil off 15 minutes before the end so that a crispier crust forms.I put such a fragrant large piece of turkey meat onto a plate. I cut off serving portions of the flesh and serve them with potatoes, rice or another side dish. The cooled thigh baked in the oven can be used for sandwiches – that is also very tasty.Do give it a try, and enjoy your meal!
Tips
- 1
150°C means SLOW BAKING. A high temperature will "dry out" the meat, while a low one keeps it juicy and tender.
- 2
MARINATE FOR 1-6 HOURS – the longer it sits, the more aromatic it becomes. A minimum of 1 hour and a maximum of 6 (after that the meat starts to fall apart).
- 3
JUNIPER is the "secret" aroma. Without it you get "ordinary" baked meat. The berries give a distinctive woodland note.
- 4
TAKE THE FOIL OFF 15 MINUTES BEFORE THE END – for a golden crust. The same principle works with other kinds of baked turkey.
FAQ
How do I choose a turkey thigh? +
The ideal one is a fresh or chilled thigh on the bone. Brands such as Indilight, Miratorg, Chistaya Liniya and Tamashin are reliable. A size of 1-1.5 kg is best. The colour of the meat should be dark pink and firm. The skin should be undamaged and light pink. Defrost frozen meat in the fridge for 12-24 hours. Do not defrost it at room temperature – there is a risk of bacteria multiplying. Without the knuckle of the bone it is more convenient to serve. A thigh fat content of 8-10% is best for baking. For a "premium" version, use free-range farm turkey.
What can replace juniper berries? +
The alternatives are: fresh or dried rosemary (1 tsp) for a "Provençal" accent; fresh or dried thyme (½ tsp); a mix of Provençal herbs (1 tsp); 2 star anise pods (an oriental note); or hawthorn or rosehip berries (an unusual choice). Juniper is the "European" classic for game and turkey. Without it the meat is less aromatic. Dried juniper berries can be found in spice shops or pharmacies. Brands such as Cykoria, Kotanyi and Magiya Vostoka are reliable. For a "homemade" version, use fresh berries from the bush (if you know where to pick them).
How long does the meat keep? +
In the fridge in foil or a sealed container – 3-4 days. On the second day the flavour is brighter, as it has "settled". In the freezer – up to 2 months, in portions in cling film. Defrost it in the fridge for 12-24 hours. After defrosting, reheat it in the oven for 10 minutes at 160°C. A microwave will dry the meat out, so I do not recommend it. It is ideal as a "lunch for 3-4 days" or as "sandwiches for work". Cold thigh is a great alternative to sausage for sandwiches. Do not leave it at room temperature for longer than 2 hours.
Which side dish goes with it? +
The classics are: mashed potato or baked potato (with rosemary), boiled basmati rice, or buckwheat. With stewed cabbage or Brussels sprouts. With baked root vegetables (carrot, beetroot, parsnip). With a green salad and tomatoes. With a glass of dry red wine (Cabernet, Merlot) for a "grown-up" serving. For a "celebration", with cranberry sauce (a turkey classic). For sandwiches, with mustard and a green salad. With "country-style" baked potatoes for a "family lunch". For cold sandwiches, slice it thinly the next day.
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