Turkey Marbella
Makes: 4 servings
What you need:
- 8 garlic cloves, minced
- 3 bay leaves
- 2 shallots, thinly sliced
- 1 tbsp (15 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/2 cup (125 mL) pitted prunes
- 1/4 cup (60 mL) sliced green olives
- 2 tbsp (30 mL) capers
- 3 tbsp (45 mL) extra virgin olive oil
- 3 tbsp (45 mL) red wine vinegar
- 4 bone-in skin-on Ontario turkey thighs (about 2 lbs/ 1 kg total)
- 1/3 cup (75 mL) packed light brown sugar
- 1/3 cup (75 mL) dry white wine
- chopped fresh parsley
Make it Super:
In a large bowl, combine sauce ingredients, using a fork, pierce turkey thighs all over. Add turkey to sauce and toss well to coat. Cover and refrigerate for at least 8 hours or overnight.
Preheat oven to 35O F (180 C). Place turkey in a single layer in an 11-by-7 inch (28 by 18 cm) rectangular or oval casserole dish. Discard bay leaves and spoon sauce over top. Sprinkle with brown sugar and drizzle with wine. Bake, basting twice, for 1 hour until turkey is golden brown and a meat thermometer inserted in the thickest part of a thigh registers 165 F (74 C). Sprinkle with parsley.
Recipe courtesy of Best of Bridge Comfort Food (Robert Rose Publisher)
