Kittencal's Greek Roasted Turkey Thighs & Legs
May 06, 2018
"This recipe goes back years, it's easy to put together basically just throw in the pan, but it takes a few hours to cook and a little prep work. The same method can be used for chicken pieces reducing the cooking time. The amount of potatoes and carrots are up to you just use whatever amount you want and the amount of turkey pieces is also up to you. All the ingredient amounts written on the recipe can be adjusted but I suggest to use amounts stated. You will need a large roasting pan for this recipe and about 2 cups of good quality olive oil, do not be stingy with the olive oil you need lots for best flavor! You can omit the Greek olives however they do add a lot of intense flavor but are not for anyone with a plain palette, photo shown does not include the addition of olives,... Photos show uncooked and cooked."
- Serving Size: 1 (1143.2 g)
- Calories 760.4
- Total Fat - 14.1 g
- Saturated Fat - 3.4 g
- Cholesterol - 205.2 mg
- Sodium - 1372.6 mg
- Total Carbohydrate - 101.3 g
- Dietary Fiber - 19.5 g
- Sugars - 19.8 g
- Protein - 64.7 g
- Calcium - 261 mg
- Iron - 6.6 mg
- Vitamin C - 114.1 mg
- Thiamin - 0.7 mg
Prepare/grease a large roasting pan (you won't need a cover this is cooked uncovered).
Sprinkle the sliced onion into the bottom of the pan.
Place the turkey thighs in roaster pan over onions. Drizzle with a small amount of olive oil (not the full amount) turn skin-side facing up, season with seasoned salt, pepper and garlic powder (the oregano will be added later).
Place the potatoes and carrots in the pan around the turkey pieces. Throw in garlic cloves all around. Drizzle potatoes and carrots with remaining olive oil, then turn veggies to coat in oil. Sprinkle with salt and pepper.
Hand-squeeze all the lemon slices over veggies, them tuck the lemon slices in between the veggies.
Drizzle more olive oil all over the turkey and veggies (DO NOT be stingy with the
Olive oil you need lots for this recipe!) then sprinkle the oregano all over everything. Pour chicken broth in the pan it should coat about 1-inch from the bottom.
Preheat over to 350 degrees (bottom oven rack).
Bake for 1 hour (uncovered).
Remove pan and baste the turkey pieces with pan juices (a turkey baster works great for this) you can turn the veggies over or not. Sprinkle in Greek olives (if using). Place back in the oven and continue baking (uncovered) for about 1 hour more or until turkey is cooked through.
Fork-mash the potatoes in the pan juices or serve with a crusty loaf of bread to dip in the pan juices. Enjoy!
Tips & Variations
- A large roasting pan