Roasted Turkey Thighs With Dates and Prunes

Two roasted turkey thighs with drumsticks on a platter with herbs and dry fruit, and gravy.

Roasted Turkey Thighs With Dates and Prunes

Roasted turkey thighs and drumsticks with dates and prunes are ideal for a small holiday dinner when a whole turkey is too much.

Course Dinner, Holidays

Cuisine Greek

Prep Time 30

Cook Time 3

Brining 1

Servings

Calories 416kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 turkey thighs with the drumsticks
¼ cup extra virgin olive oil
1 cup dry white wine
2 oranges medium size, zested and juiced
2 lemons zested and juiced
2 tablespoons fresh rosemary leaves chopped
2 tablespoons fresh thyme leaves
2 tablespoons fresh sage leaves chopped
1 tablespoon fresh oregano
1 teaspoon ground mustard
2 garlic cloves minced
½ onion finally diced
½ cup Medjool dates pitted, halved
½ cup dried prunes pitted

For the dry brine

1 tablespoon coarse sea salt
1 teaspoon ground pepper
2 teaspoon dried herbs such as thyme, sage, and rosemary, ora blend

Instructions

Dry brine the thighs

Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
Using your hands, loosen the skin over the thigh, separate it from the meat, and break through the membrane between the skin without tearing it. Do the same with the skin over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the skin you just loosened. Don't neglect the back of the thighs.
Sprinkle the leftover brine mixture over both turkey legs' skin.
Place the turkey legs on a wire rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for at least one day and up to three days.

Preheat the oven to 390°F / 200°C.

Put the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
Place the turkey legs in a roasting pan. pour the marinade all over the legs. With your hands, wearing gloves if you prefer, massage marinade in every nook and cranny.
Tuck the dates and figs around the legs.
Add the lemon and orange juice, wine, and stock to a bowl. Mix and pour all over turkey legs and fruit.
Cover with parchment paper and aluminum foil and bake for 2:30 to 3 hours.
Uncover and continue roasting until skin is crispy and has a nice dark golden color, about 25 minutes.
Remove the pan from the oven, cover tightly with foil, and let rest for ten minutes before serving. Enjoy.

Notes

Food safety first. Use a meat thermometer and measure the inner temperature of the thickest part of the thigh at around the two-hour mark. The thighs are fully cooked and ready for consumption at 165 °F / 75 °C.

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition