Turkey thighs with shallots and roasted grapes
Turkey thighs :
- 30 ml (2 tbsp.) butter
- 15 ml (1 tbsp.) olive oil
- 1 clove of garlic, minced
- 6 large French shallots, halved lengthwise
- 800 g (1 3/4 lb) turkey thighs, skin on
- 125 ml (1/2 cup) flour
- 15 ml (1 tbsp.) sea salt
- 15 ml (1 tbsp.) smoked paprika
- 15 ml (1 tbsp.) onion powder
- Ground pepper
- 180 ml (3/4 cup) white wine
- 125 ml (1/2 cup) chicken stock
- 4 sprigs fresh thyme
- 5000 ml (2 cups) seedless red grapes (about one medium-sized bunch)
- Chopped parsley for garnish
- In a large ovenproof skillet, heat the butter and olive oil over medium heat.
- Add the shallots and garlic, then sauté for 5 minutes, Stirring often.
- Transfer to a bowl.
- Set aside.
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the flour, salt and spices.
- Coat each turkey thigh well.
- Shaking off any excess.
- In the large ovenproof skillet, heat a drizzle of oil.
- Sear each thigh until golden brown on both sides (this is to get colour on the turkey, not cook it).
- Set the meat aside on a plate.
- Lower the heat.
- Deglaze with the white wine, scraping the bottom of the pan to release the cooking juices.
- Add the chicken stock and thyme.
- Simmer for a few minutes.
- Add the reserved shallot mixture and the turkey thighs to the skillet.
- Baste the turkey with sauce.
- Transfer the skillet to the preheated oven for an hour or until the meat reaches an internal temperature of 180°F (82°C).
- At the 30-minute mark, add the grapes to the skillet.
- Turn the broiler on for the last 5 minutes to crisp up the skin.
- Garnish with finely chopped fresh parsley.