Parsley Pesto Turkey Thighs & Roasted Cauliflower

Parsley Pesto Turkey Thighs & Roasted Cauliflower

photo:Parsley Pesto Turkey Thighs

Parsley Pesto Turkey Thighs with Roasted Cauliflower

2 Turkey Thighs (approx. 3 lbs total)
8 Oz (about ½ cup) Parsley Pesto – I get mine from my AWESOME CSA, but you could make*/buy it.
1 Head cauliflower
Salt & Pepper to taste
*If you are making the pesto…leave out the nuts, it will change the texture to something not as good.

Defrost turkey thighs and pull back skin, leaving it attached along the back edge. Spoon approximately 1 Tbsp of parsley pesto onto the meat, spread it as evenly as you can, then salt and pepper liberally and then lay the skin back over. Turn thighs over and spoon another Tbsp of the pesto onto each one and salt and pepper again. Allow to marinate in the fridge for a couple hours, or overnight.

When you are ready to cook, preheat the oven to 375. Remove thighs from the fridge and add an additional tablespoon of pesto onto each one, on the top of the skin. Place on a parchment lined baking sheet, ideally one with at least a small lip.

{If you plan to eat in 1 hour and 15 minutes}
Line another sheet pan with parchment paper. I like this one {If You Care FSC Certified Parchment Baking Paper} (Haven’t used parchment paper before??? It will change your life, seriously. Use it under everything. Nothing sticks, and sometimes you can even get away without cleaning your pans…did I just admit that?!?) Dump your washed and “floretted” cauliflower out in a single layer. Pour about 3 Tbsp olive oil over them and mix with your hands. Add the remaining Parsley Pesto and mix well. Give a little sprinkle with the salt and pepper, if you choose and call it a day.

Bake both pans (at 375) for 1 hour and 10 minutes. If you think about it, around the 45 minute mark, stir your cauliflower. It will improve it, but it’s not a deal breaker.

{If you cook ahead and plan to reheat}
Remove turkey from oven, put on a plate and cover with foil. Crank the heat to 435.

Place your (washed and cut into florets) cauliflower onto the pan that you cooked your turkey in. Stir it around to coat it in the pan juices. Spoon the remaining pesto onto the coated cauliflower and (optional) give it a good sprinkling with salt and pepper. Roast it for 20 minutes, stir it around and then roast for another 10-20 minutes. I like it to be roasty-toasty with browned edges, but if you’re impatient (you should have used the other cooking method), it will be done in 30 minutes.

Simply throw your turkey thighs back on the cauliflower pan for the last minutes to re-warm them and serve everything on a fancy platter. People with think you slaved all day 🙂

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