California turkey mini-roasts

6 Servings

Ingredients

Quantity Ingredient
2 Turkey thighs,2#ea
¼ teaspoon White pepper
6 tablespoons Butter or margarine
1½ teaspoon Garlic salt
1 cup Onion,chopped
⅓ cup Sherry,dry

Directions

1. Have butcher bone turkey, or do this yourself by using a small, thin-bladed, sharp knife. Slit meat along length of bone; pull meat apart, exposing bone. Continue cutting meat away from bone, being careful not to cut meat in half; flatten. 2. Season turkey with garlic salt and pepper. 3. Place ½ cup onion on each boned thigh; dot each with 1 tablespoon butter.

4. Fold meat over to enclose onion; tie securely with string to make 2 small bundles.

5. Melt remaining butter; brown meat in butter on all sides over moderate heat.

6. Add sherry; cover and bake in preheated 325'F. oven 1½ hours, or until meat is tender.

7. Skim any excess fat from pan sauce; serve sauce au naturel or thicken slightly if desired.

Related recipes