California Turkey Mini-roastscasseroles, poultry 2 turkey thighs,2#ea 1/4 teaspoon white pepper 6 tablespoon butter or margarine 1 1/2 teaspoon garlic salt 1 cup onion,chopped 1/3 cup sherry,dry 1. Have butcher bone turkey, or do this yourself by using a small, thin-bladed, sharp knife. Slit meat along length of bone; pull meat apart, exposing bone. Continue cutting meat away from bone, being careful not to cut meat in half; flatten. 2. Season turkey with garlic salt and pepper. 3. Place 1/2 cup onion on each boned thigh; dot each with 1 tablespoon butter. 4. Fold meat over to enclose onion; tie securely with string to make 2 small bundles. 5. Melt remaining butter; brown meat in butter on all sides over moderate heat. 6. Add sherry; cover and bake in preheated 325'F. oven 1 1/2 hours, or until meat is tender. 7. Skim any excess fat from pan sauce; serve sauce au naturel or thicken slightly if desired. |
