Serves 6
- 2 turkey thighs, about 2 ½ lbs total
- 3 cloves chopped garlic
- 1 bunch of sage, chopped (2/3 oz leaves)
- 1 potato per person, peeled and chopped into large pieces
- Salt and pepper
- Sprinkle of white wine vinegar
- Sprinkle of olive oil
- Broth if needed while cooking
Marinate the turkey
Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Marinate in refrigerator for 5 or 6 hours.
Roast the turkey
Remove thighs from refrigerator about 30 minutes before cooking. Preheat oven to 350 degrees. Put thighs skin side down in roasting pan. Put pan, uncovered, into oven for about 45 minutes.
Add potatoes, continue roasting
Turn thighs over, add potatoes, sprinkle all with salt, pepper, white wine vinegar, olive oil, and broth. Continue roasting until thighs are done and potatoes are tender, adding broth if needed, about 45 more minutes. Stir the potatoes once or twice during roasting.
To serve
Remove from oven, let thighs and potatoes sit covered and untouched for about 20 minutes before serving.
