These California Turkey Mini-Roasts offer an elegant yet approachable solution for a special dinner. By deboning the turkey thighs and stuffing them with sweet, sautéed onions, you create a tender, flavorful package thatâÂÂs impossible to resist. The dry sherry adds a sophisticated, nutty depth that complements the rich butter and aromatic garlic salt. The result is a dish with a golden, crisp exterior and a succulent, juicy interior. Perfect for a date night at home or a festive holiday side dish, these mini-roasts cook quickly and pair beautifully with roasted potatoes or a crisp green salad. ItâÂÂs a recipe that balances comfort food appeal with gourmet flair.
California Turkey Mini-Roasts
Description
These California Turkey Mini-Roasts offer an elegant yet approachable solution for a special dinner. By deboning the turkey thighs and stuffing them with sweet, saut&# 195;©ed onions, you create a tender, flavorful package thatâÂÂs impossible to resist. The dry sherry adds a sophisticated, nutty depth that complements the rich butter and aromatic garlic salt. The result is a dish with a golden, crisp exterior and a succulent, juicy interior. Perfect for a date night at home or a festive holiday side dish, these mini-roasts cook quickly and pair beautifully with roasted potatoes or a crisp green salad. ItâÂÂs a recipe that balances comfort food appeal with gourmet flair.Ingredients
Directions
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Preheat your oven to 375ðF (190ðC).
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Carefully debone the turkey thighs by slicing the meat away from the bone, keeping the meat in one piece, then flatten them slightly with a rolling pin or heavy skillet.
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In a small skillet, melt 1 tablespoon of butter over medium heat and sauté the chopped onions until soft and translucent, about 5 minutes.
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Season the flattened turkey thighs with garlic salt and white pepper on both sides.
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Divide the sautéed onions evenly between the two turkey thighs, placing them in the center of the meat.
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Dot each thigh with 1 tablespoon of butter and fold the meat over the onions to create a packet.
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Secure each packet tightly with kitchen twine to keep the filling inside during cooking.
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Place the tied turkey roasts in a baking dish and pour the dry sherry over the top.
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Roast in the preheated oven for 30-35 minutes, basting with the pan juices halfway through, until the turkey is cooked through and golden brown.
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Let the mini-roasts rest for 5 minutes before slicing the twine and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 523.6kcal
- % Daily Value *
- Total Fat 32.9g51%
- Saturated Fat 10.4g52%
- Cholesterol 69.0mg23%
- Sodium 524.8mg22%
- Total Carbohydrate 13.2g5%
- Dietary Fiber 2.3g10%
- Sugars 5.1g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
