Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links | Top

FareShare Gazette Recipes -- December 1999 - T's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Turkey Thighs Chateaubriand

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                     *  Exported from  MasterCook  *
                       Turkey Thighs Chateaubriand
Recipe By     : Richard Piro
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Turkey
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    turkey thighs -- or one large
     1/4  cup           soy sauce
   1      tablespoon    oil
   1      tablespoon    lemon juice -- bottled or fresh
   1      teaspoon      garlic powder
   1      tablespoon    oregano or thyme -- dried
                        cayenne pepper -- to taste
   1      teaspoon      Liquid Smoke flavoring -- CRUCIAL!
Turkey thighs come in packages -- this recipe calls for a package around
$3.50 and will contain two medium or one large thigh.
Rinse thighs and pat dry with paper towels. Do not remove skin.
(OPTIONAL) for ease in slicing later, remove bone by using a small sharp
knife. Carefully scrape the meat from the bone and remove.
Mix all ingredients in a pie plate. Place turkey thighs and turn to coat
entirely. Marinate for a couple of hours (not overnight) and turn thighs 
over now and then. Refrigerate but bring to room temperature before 
broiling.
Remove thighs from marinade. Do not dry. Place in broiling pan, drizzle a
little oil over thighs and broil on each side about 10-12 minutes (I like 
it rare). I have oven on at 400 degrees. Test for doneness.  Remove from 
oven and let rest for 5 minutes (nice juice will result).
SLICE WITH ELECTRIC KNIFE and serve.
Nice accompaniments: Butternut squash tossed with some allspice, salt and a
drizzle of pureed frozen (and strained) raspberries; Rice.
Sent to FareShare 12-99 by bobbi
 
                   - - - - - - - - - - - - - - - - - - 
NOTES : would be much easier to slice if boned.

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!