Elaines Skewered Turkey Thighs with Mushrooms and Asparagus
From chefelaine 15 years agoIngredients
- 2 medium-sized turkey thighs, skinned (reserve the skin) shopping list
- 12-15 mini Idaho red potatoes, whole shopping list
- 1 large carrot shopping list
- 8 – 10 spears asparagus shopping list
- 1 each green, yellow and red sweet bell pepper shopping list
- 12 –14 whole button mushrooms shopping list
- 1 red onion shopping list
- salt & citrus pepper to taste shopping list
How to make it
- Chunk the carrot into skewering-sized pieces
- Parboil carrot with the mini-potatoes
- *****Reserve the water from the parboiling, as it will be used in another recipe
- Cut the peppers into skewer-sized chunks
- Chunk the red onion likewise
- Using the reserved turkey skin, place a piece of it around each piece of meat before skewering.
- This technique adds flavor, and helps prevent the turkey pieces from burning or drying out.
- Skewer the pieces of turkey, mushrooms and veggies in random fashion.
- Place each completed skewer onto baking sheet
- Randomly place any leftover chunks of veg on the sheet, intermingled with the skewers
- Lay asparagus spears randomly on the sheet.
- Drizzle the sheet with olive oil
- Season as desired with salt & citrus pepper
- (I used McCormack’s No-Salt-Added Citrus pepper)
- Roast in oven at 350*F for 45 minutes or until done.
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People Who Like This Dish 3
- thatsmystyle Hamilton, CA
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- sparow64 Sweetwater, TN
- chefelaine Muskoka, CANA
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The Rating
Reviewed by 6 people-
Fsbulous!! We grill year round...will be making this one soon!
sparow64 in Sweetwater loved it
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