Sometimes you want a dinner that’s easy, elegant, and affordable. Turkey Marietta, with sage, garlic, and salt,is all of these. This recipe would be among my favorites even if it weren’t for its reasonable cost (around $4 a pound for bone-in turkey thighs). Use sage from your own garden—easy to grow and very hardy—for an even thriftier dish.
The recipe that inspired this was Turkey a la Marietta, from the online New York Times Diner’s Journal. It got its name from a chef and culinary instructor in Tuscany, Marietta Menghi, who taught it to her students. I made a few changes including leaving out potatoes, but I kept most of the delightful title.
You can grill or oven-roast the turkey.
- 3 cloves garlic, minced
- 1 bunch sage, leaves only, finely chopped (about 2/3 ounce)
- 1/2 teaspoon salt
- 2 to 3 bone-in skin-on turkey thighs (2 to 3 pounds total)
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- In a small bowl, mix together chopped garlic, chopped sage leaves, and salt.
- Cut slits into turkey thighs and rub sage-garlic-salt mixture into the slits and over entire surface. Marinate in refrigerator 5 to 6 hours. Remove from refrigerator about 30 minutes before cooking.
- Preheat oven to 400ºF or preheat grill to medium. Place thighs, skin side down, in roasting pan. Place pan, uncovered, in oven or on grill for about 30 minutes. Then turn thighs over and sprinkle with vinegar and olive oil, and continue roasting until meat is done (when internal temperature reaches 165ºF).
- Remove pan from oven or grill and allow to rest about 10 minutes. Then place each thigh on a cutting board, divide in half, slicing with the grain of the meat, and serve.
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