Roasted Turkey Thigh - Dinner for Two

Ingredients

• Serves 2
• 1 turkey thigh and leg
• 1 onion, sliced
• 1 carrot, cut into rounds
• 2 medium sized potatoes, peeled and sliced into rounds
• 1 head of garlic
• About 2 Tablespoons of olive oil
• Salt and pepper for seasoning
• Celery greens for garnish *Optional

Directions

1. Preheat oven to 425F.
2. Rinse the turkey in cold water and pat dry with paper towels. Set aside.
3. Prepare the vegetables.
4. Peel the onion and slice into rounds, peel the carrot and slice into long 1/2 inch rounds, peel the potato, rinse, dry and cut into 1/2 inch rounds.
5. Place all the vegetables into the bottom of a Pyrex baking dish or a small roasting pan.
6. Drizzle on a tablespoon of olive oil and mix around to coat.
7. Sprinkle the vegetables with salt and pepper. ( about 1/2 teaspoon of each)
8. Place the turkey onto the vegetables, skin side up and nestle it into the vegetables.
9. Break one of the garlic head into pieces and place around the turkey.
10. Drizzle the remaining tablespoon of olive oil onto the turkey and season with a salt and pepper. (about 1/2 teaspoon of each)
11. Place in the preheated oven, uncovered, for 1 hour.
12. Check for doneness at 50 minutes.
13. If you want to use celery greens, place into the roasting dish for the final 20 minutes.
14. Cook until skin is browned and bubbly and the juices run clear.
15. Depending on the size of your turkey, it will take shorter or longer than this.
16. A thermometer stuck into the thickest part should read 165F.
17. Remove from oven and cover loosely with foil for 15 minute to let set before slicing.
18. Serve with cranberries.