I would like to take a moment to say that I’m jealous: I’m jealous of all these bloggers who stay at home or have time-limited jobs that allow them to go home and cook and cook and cook for hours on end…but who also seem to have wealthy housemates who pay for their cooking habits (and for their amazing cameras and extra bright lightbulbs).
Since I do not have all day to cook, or all the money in the world to make fancy dinners and desserts, or a super fancy SLR camera, I will just post a quick recipe that I easily morphed throughout the week. First I served it as meat, vegetables, and rice…and later blended all three together with additional sauce/spices to make a ‘stir fry’ dish that transported easily to work. Serve with Soy-Ginger Vegetables.
2 turkey thighs, skinned and cut in half (one half of each thigh will not have a bone)
1/4 cup flour
1 tsp dried ginger
1 tsp garlic powder
1/2 tsp cayenne
1/4 cup orange juice
1-2 Tbs. soy sauce
2 tsp. red wine vinegar
1-2 tsp. minced garlic
1 Tbs. minced ginger root
Brush each turkey thigh half with oil. At this time, also oil the baking dish you intend to cook the turkey in, leaving about 2 tsp. oil excess in the bottom of the dish.
Mix flour, dried ginger, garlic powder, and cayenne – coat each piece of turkey in this mixture on all sides. Then, place in pan and roast at 400.
While turkey is cooking, take time to turn the pieces over and baste with the orange juice throughout. Roast for about 15 minutes, or until meat measures about 165 degrees internally.
To make the glaze, blend all ingredients together in a small bowl. Pour this glaze over the turkey as soon as it is out of the oven.