Title: Turkey Thighs
Categories: None
Yield: 1 servings

Turkey thighs
Israeli chicken grill
-seasoning
Curry powder
Lemon juice
Black pepper-freshly groung
-of course
Mashed garlic or garlic
-powder
Thinly sliced onion

remove the turkey skin and rub the lemon juice all over the thighs. Rub a
heavy coating of the spices and garlic all over and under the thighs. place
in a pan and surround with the onions. Bake in a very hot oven 450 F until
done,perhaps 1/2 hour or 45 minutes. Slice and serve. A little gravy can be
made by deglazing the pan with water, wine or stock. People are mystified
by the meat usually guessing that it's veal or "pork, if I didn't know you
better"

Note:

Removed from the bone this meat makes excellent shish Kabab if matinated
first in a lemon viagrette of other viagrette of you choice. Just be sure
to use plenty of garlic.

Posted to JEWISH-FOOD digest by "W. Baker" on Sep 14,
1998, converted by MM_Buster v2.0l.