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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe was one I originally used for lamb shanks, writes Enid Karp from Encinitas, California. I decided it just might work for turkey, too-and I was right! The meat turns out tender, juicy and very flavorful every time. Ingredients:
1-1/2 cups buttermilk |
3 tablespoons dried minced onion |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon celery seed |
1/2 teaspoon ground coriander |
1/2 teaspoon ground ginger |
2 turkey thighs (3/4 pound each) |
Directions:
1. In a resealable plastic bag, combine the buttermilk, onion, salt, pepper, celery seed, coriander and ginger; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place turkey in a greased shallow baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 30-35 minutes longer or until juices run clear and a meat thermometer reads 180°. Yield: 2 servings.
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