Turkey thighs are one of the most economical cuts of poultry, and they are DE-LISH. This is an easy tray bake recipe I developed, inspired by Jamie Oliver's recipe (here). NOTE: You'll need to brine the thighs for 2 days ahead of baking.
2 turkey thighs, with bone and skin
Brining water/addititves (see technique here)
Baby Yukon Gold potatoes, cooked until tender
Marniated tomatoes with their marinade juice
6 garlic cloves, peeled
Smoked sausage, sliced (I use about half of a package of Pederson's Sweet
German Smoked Sausage)
Brine the turkey thighs in a brine mixture for 2 days. Drain brined turkey and pat dry. Heat a cast iron skillet to medium-high heat with a glug of olive oil. Brown the thighs, skin side down. You'll know they are ready when they no longer want to stick to the pan. Set aside. They will not be done -- that's okay. We're gonna bake 'em.
Preheat oven to 400 degrees F. In a baking pan, line the bottom with the cooked potatoes, the tomatoes, the garlic and the slices of smoked sausage. Pour the marinade from the tomatoes over all.
Make a well for each of the turkey thighs, and put the thighs, skin down, in the wells. Drizzle liberally with maple syrup. Bake for 45 minutes, until thighs register 170 degrees internal temp. If the juices that run out are clear, the turkey is done. If you see any red tinge of blood, keep cooking for a little longer.