Thai-Seasoned Turkey Thigh Roast with Fresh Herbs

Name: Thai-Seasoned Turkey Thigh Roast with Fresh Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 teaspoons Asian fish sauce (nuoc mam or nam pla); 1 Tbsp firmly packed brown sugar; 1 teaspoons Asian red chili paste; 59 milliliters chopped fresh basil leaves; 59 milliliters chopped fresh cilantro; 2 teaspoons minced fresh ginger; 59 milliliters chopped fresh mint leaves; 3 cloves garlic, peeled and minced or pressed; 5 servings Lime wedges; 2 teaspoons salad oil; 5 servings Salt; 1 Tbsp soy sauce; 2 boned, skinned turkey thighs (about 3/4 lb. each; see notes)

Thai-Seasoned Turkey Thigh Roast with Fresh Herbs is a gluten free, dairy free, and pescatarian side dish. This recipe makes 5 servings with 20 calories, 1g of protein, and 0g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have cilantro, boned, mint leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse turkey thighs and pat dry.

Ingredients you will need

Turkey Thigh

In a bowl, mix basil, cilantro, mint, garlic, brown sugar, soy sauce, ginger, fish sauce, oil, and chili paste.

Ingredients you will need

Brown Sugar

Chili Paste

Fish Sauce

Soy Sauce

Cilantro

Garlic

Ginger

Basil

Mint

Cooking Oil

Equipment you will use

Bowl

Spread about 2 tablespoons of the mixture evenly over boned side of 1 turkey thigh. Set remaining thigh, boned side down, over herb mixture, aligning with first thigh. Tie thighs together at 1-inch intervals with cotton string to create a cylinder about 3 inches wide and 7 inches long. With your fingers, pat remaining herb mixture evenly all over roast.

Ingredients you will need

Turkey Thigh

Spread

Prepare barbecue for indirect heat.

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate.

Add 5 more briquets to each mound of coals now and after 30 minutes, if grilling takes longer than that.

If using a gas barbecue, turn all the burners to high, close lid, and heat for 10 minutes. Then adjust burners for indirect cooking (heat on sides of grill not down center under food) and keep on high.

Equipment you will use

Grill

Set a drip pan on firegrate between coals or burners. Set barbecue grill in place. Set roast in center of grill, not over heat. Cover barbecue; open vents for charcoal.

Equipment you will use

Grill

Frying Pan