You can now read 5 articles in a month for free on Read as much as you want anywhere and anytime for just 99¢.


Recipe for grilled caraway turkey thighs

Karoline Boehm Goodnick for the Boston Globe

Serves 4 with leftovers

Finely slice red and green cabbage and toss with olive oil, salt, pepper, and plenty of parsley to make a simple slaw.

4cloves garlic, chopped
½cup olive oil
2tablespoons caraway seeds
1tablespoon ground cumin
1tablespoon paprika
1tablespoon ground black pepper
1teaspoon cayenne pepper
½tablespoon salt
8bone-in turkey thighs (about 4 pounds)

1. In a bowl, combine the garlic, olive oil, caraway, cumin, paprika, black and cayenne pepper, and salt. Blend well. Rub the mixture on the turkey thighs. Set aside for 30 minutes.

Continue reading below

2. Light a charcoal fire or turn a gas grill to medium-high.

3. Place the turkey thighs on the grill rack, skin side down. Grill for 15 minutes. Turn the turkey and close the grill lid. Continue grilling for 18 minutes or until a meat thermometer inserted into the thickest part of the thigh (not the bone) registers 170 degrees.

4. Let the meat rest for 10 minutes. Set aside 2 turkey thighs for the Rachel braid. Carve the remaining meat off the bone.
Molly Kravitz

Loading comments...
Want each day's news headlines delivered fresh to your
inbox every morning? Just connect with us
in one of the following ways:
Please enter a valid email will never post anything without asking.
Privacy Policy
Subscriber Log In

You have reached the limit of 5 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of
Marketing image of