Found this recipe looking for ways to use a whole turkey, cut up, that is not as a roast. Used this recipe for all the dark meat and saved the breast for another occasion. Had to adapt the recipe since we didn't have the fish sauce or red chili paste, but it was still excellent - moist and flavorful. We rubbed the drumsticks and wings with the mixture as well. They were just as good. Have passed the recipe on to our guests that night and will definitely make again.
Thai-Seasoned Turkey Thigh Roast with Fresh Herbs
Notes: Have the turkey thighs boned and skinned at the meat market. Asian fish sauce and red chili paste are available in well-stocked supermarkets and in Asian grocery stores. You can assemble the roast (through step 2) up to 1 day ahead; cover and chill. If herb mixture sticks to plastic wrap, scrape off and pat back onto roast. Grill chilled roast 1 to 1 1/4 hours.
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- Calories: 209
- Calories from fat: 33%
- Protein: 28g
- Fat: 7.8g
- Saturated fat: 2.2g
- Carbohydrate: 4.8g
- Fiber: 0.5g
- Sodium: 400mg
- Cholesterol: 102mg
- 2 boned, skinned turkey thighs (about 3/4 lb. each; see notes)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 3 cloves garlic, peeled and minced or pressed
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon soy sauce
- 2 teaspoons minced fresh ginger
- 2 teaspoons Asian fish sauce (nuoc mam or nam pla)
- 2 teaspoons salad oil
- 1/2 teaspoon Asian red chili paste
- Lime wedges
- 1. Rinse turkey thighs and pat dry.
- 2. In a bowl, mix basil, cilantro, mint, garlic, brown sugar, soy sauce, ginger, fish sauce, oil, and chili paste. Spread about 2 tablespoons of the mixture evenly over boned side of 1 turkey thigh. Set remaining thigh, boned side down, over herb mixture, aligning with first thigh. Tie thighs together at 1-inch intervals with cotton string to create a cylinder about 3 inches wide and 7 inches long. With your fingers, pat remaining herb mixture evenly all over roast.
- 3. Prepare barbecue for indirect heat.
- If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Add 5 more briquets to each mound of coals now and after 30 minutes, if grilling takes longer than that.
- If using a gas barbecue, turn all the burners to high, close lid, and heat for 10 minutes. Then adjust burners for indirect cooking (heat on sides of grill not down center under food) and keep on high.
- Set a drip pan on firegrate between coals or burners. Set barbecue grill in place. Set roast in center of grill, not over heat. Cover barbecue; open vents for charcoal.
- Cook roast until a thermometer inserted in center of meat reaches 170°, 40 to 45 minutes.
- 4. Transfer roast to a platter and, keeping it warm, let rest 5 to 10 minutes. Garnish platter with lime wedges. Cut roast into 1/2-inch-thick slices to serve. Squeeze juice from lime wedges over portions and add salt to taste.
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