| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
|
|
Turkey thighs |
|
|
Israeli chicken grill seasoning |
|
|
Curry powder |
|
|
Lemon juice |
|
|
Black pepper-freshly groung of course |
|
|
Mashed garlic or garlic powder |
|
|
Thinly sliced onion |
INSTRUCTIONS
remove the turkey skin and rub the lemon juice all over the thighs. Rub a
heavy coating of the spices and garlic all over and under the thighs. place
in a pan and surround with the onions. Bake in a very hot oven 450 F until
done,perhaps 1/2 hour or 45 minutes. Slice and serve. A little gravy can be
made by deglazing the pan with water, wine or stock. People are mystified
by the meat usually guessing that it's veal or "pork, if I didn't know you
better"
Note:
Removed from the bone this meat makes excellent shish Kabab if matinated
first in a lemon viagrette of other viagrette of you choice. Just be sure
to use plenty of garlic.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Sep 14,
1998, converted by MM_Buster v2.0l.
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