This hearty turkey thigh is marinated in a spiced sauce and slowly roasted in the oven. Tender meat and crisp skin make it an elegant main course for holidays and gatherings.
Mix the olive oil, crushed garlic, tomato pepper paste, thyme, red pepper flakes, salt, and black pepper into a thick sauce.
Coat the turkey thigh thoroughly with the marinade, including under the skin. If possible, let it marinate in the refrigerator for 2 hours; if you are in a rush, let it rest for 30 minutes.
Spread the sliced onions in a roasting pan, place the turkey on top, and add the hot water. Cover with foil and roast in an oven preheated to 180°C / 355°F for 70 minutes. Uncover and roast for 20 minutes more, until the skin is browned.
Before serving, pierce the thickest part and check that the juices run clear. Let the meat rest for 10 minutes, then slice and serve.
Because turkey thighs are thick, roasting them slowly at a lower temperature helps keep the meat tender; start with the pan covered with foil. Important: Make sure the turkey is fully cooked. The juices should run clear when you pierce the thickest part, and the internal temperature should reach 74°C / 165°F. Contains no nuts or gluten.
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