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    Seasonal Recipe

    Recipe for roast turkey thighs with fennel, red onion, and Brussels sprouts

    Sally Pasley Vargas FOR THE BOSTON GLOBE

    Serves 4

    The winter holidays may be far in the rearview mirror, but if you see turkey thighs in the market, you’ll find you have a renewed appetite for them. In the fall, large tom turkeys are in the meat case, but this time of year smaller hens dominate the poultry section. Glaze and roast the thighs, which weigh a little over 1 pound each, with honey, mustard, and orange. The flavors will also permeate the fennel, red onion, and Brussels sprouts cooked in the same pan. Many markets will order turkey thighs. Wilson Farm in Lexington sells Plainville Farms thighs, a good quality, antibiotic-free product.

    GLAZE

    Finely grated rind and juice of 1 orange
    1tablespoon lemon juice
    4teaspoons grainy mustard
    2tablespoons honey
    2tablespoons olive oil
    Salt and pepper to taste

    1. In a small bowl, combine the orange rind and juice, lemon juice, mustard, honey, olive oil, salt, and pepper.

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    2. Stir well; set aside.

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    TURKEY

    1fennel bulb, trimmed and cut into 8 wedges
    1large red onion, cut into
    8 wedges
    12Brussels sprouts, halved if large
    2tablespoons olive oil
    Salt and pepper, to taste
    3turkey thighs, skin and bone intact (about
    3½ pounds total)

    1. Set the oven at 400 degrees.

    2. In a roasting pan, toss the fennel, onion, and Brussels sprouts with olive oil, salt, and pepper.

    3. Use scissors to trim the excess flaps of skin from the turkey thighs. Set them, undersides up, on the vegetables. Spread half the glaze over the underside of the thighs. Flip them so the skin side is facing up, and spoon the remaining glaze on top.

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    4. Roast for 1 hour and 10 minutes, or until a thermometer inserted into the thickest part of a thigh registers 165 degrees and the skin is golden.

    5. Remove from the oven, and cut the meat along both sides of the bone. Arrange the vegetables on a platter, top with the turkey, and pour the pan juices on top.

    Sally Pasley Vargas