|Daniel's Dinner in a Cast Iron Skillet, 2011.|
Dinner in a Cast Iron Skillet
By Daniel Marlos
Turkey Thighs are cheap, and you get much more bang from your buck with turkey thighs than either drumsticks (too many tendons and splinter bones) or turkey breast (too expensive and can dry out). The local market had turkey thighs for sale and I decided to experiment.
- I rubbed olive oil liberally on both sides of the thighs, leaving the skin on.
- Season with salt and pepper.
- Place in a 10 inch cast iron skillet and roast for an hour and a half until the skillet is full of juices.
- Cut up carrots into small pieces and potatoes into thin slices.
- Place in skillet around turkey thighs and season liberally with fresh rosemary.
- Toss the root vegetables so they are covered in pan drippings.
- Return to oven and continue roasting another 1 1/2 hours. The carrots and potatoes that are in contact with the bottom of the skillet with caramelize nicely, so you might want to mix the root vegetables several times while roasting.
- The final half hour I moved the thighs on top of the root vegetables so the potatoes and carrots formed a layer on the bottom of the pan. In the last 15 minutes, I added some baby bok choy on top, making sure to baste it with pan drippings.
FYI: The bowl of peaches is for peach cobbler recip, previously published online on American Homebody and here on the ESD site.