Easy Roast Turkey Thigh Roll {Boneless Turkey Thigh Recipe #1}

1) 3 turkey thighs (about 2 kg/70 oz)
2) some salt and ground black pepper to taste
3) 1 tsp of rosemary powder
4) 3 tbsp of minced garlic
5) some rosemary twigs (optional)
6) 3 tbsp of olive oil

Step 1: remove the bone from the turkey thighs
Step 2: make some cuts in the thicker parts to level the thigh
Step 3: rub with salt on both sides
Step 4: sprinkle some rosemary powder over the inner side
Step 5: do add 1 tbsp of minced garlic
Step 6: grind over some black pepper
Step 7: spread the garlic into an even layer
Step 8: roll the thigh and bind it in 3 places
Step 9: do place the thigh on a tray with the skin up
Step 10: pour some water into the tray
Step 11: do add some rosemary twigs (optional)
Step 12: grind some pepper over the thighs
Step 13: pour some olive oil over the thighs
Step 14: cover the tray with foil and place it into the oven at 180 C/350 F for 45 min
Step 15: do remove foil and roast the thighs at 270 C/520 F for 30 min or until golden
Step 16: do remove the tray from the oven, wait 30 min, and remove the cord
Step 17: slice the turkey thigh roll as desired

Wondering how to cook turkey and what are the culinary habits associated with this domestic bird? Read the information below on this topic.
“Turkey meat, commonly referred to as just turkey, is the meat from turkeys, typically domesticated turkeys but also wild turkeys. It is a popular poultry dish, especially in North America, where it is traditionally consumed as part of culturally significant events such as Thanksgiving and Christmas, as well as in standard cuisine.
Turkeys are sold sliced and ground, as well as “whole” in a manner similar to chicken with the head, feet, and feathers removed. Frozen whole turkeys remain popular. Sliced turkey is frequently used as sandwich meat or served as cold cuts; in some cases where recipes call for chicken, it can be used as a substitute. Ground turkey is sold and frequently marketed as a healthy alternative to ground beef. Without careful preparation, cooked turkey is usually considered to end up less moist than other poultry meats such as chicken or duck.
Cooking
Both fresh and frozen turkeys are used for cooking; as with most foods, fresh turkeys are generally preferred, although they cost more. Around holiday seasons, high demand for fresh turkeys often makes them difficult to purchase without ordering in advance. For the frozen variety, the large size of the turkeys typically used for consumption makes defrosting them a major endeavor: a typically sized turkey will take several days to properly defrost.
Turkeys are usually baked or roasted in an oven for several hours, often while the cook prepares the remainder of the meal. Sometimes, a turkey is brined before roasting to enhance flavor and moisture content. This is done because the dark meat requires a higher temperature to denature all of the myoglobin pigment than the white meat (very low in myoglobin) so fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without drying the breast meat. Turkeys are sometimes decorated with turkey frills, paper frills, or “booties” that are placed on the end of drumsticks or bones of other cutlets.”
📖 Read more on Turkey as Food!

I love turkey because I can cook a lot of very tasty recipes with it but also because it has very healthy meat. Read below for some information on the benefits of turkey.
“Boasts an impressive nutrition profile
Turkey is rich in protein and an excellent source of many vitamins and minerals, especially B vitamins. Skinless cuts have fewer calories and less fat than those with the skin on.
Potential health benefits
1. Loaded with B vitamins
Turkey meat is a particularly rich source of B vitamins, including B3 (niacin), B6 (pyridoxine), and B12 (cobalamin).
2. Rich source of minerals
Turkey is loaded with selenium, zinc, and phosphorus.”
📖 Read more on All You Need to Know About Turkey Meat!