The next time I make this I’ll use a probe thermometer so I can take it out as soon as it’s done. Due to the honey and my forgetfulness, today’s batch was almost burned. That doesn’t happen often when cooking with a Sun Oven.
Sun Oven Cardamon-Honey Roast Turkey Thighs
1/3 cup honey
Zest of 1 orange
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon garlic powder
1 1/2 teaspoons ground cardamon
1/4 teaspoon freshly ground black pepper
1 1/2 pounds mixed root vegetable, potatoes, carrots, parsnips, sweet potatoes, etc.
1 1/2 pounds skin-on, bone-in turkey or chicken thighs
Set Sun Oven out to preheat.
In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1/2 teaspoon salt, garlic powder, ground cardamon, and pepper; set aside. Toss the vegetables with the remaining oil and salt in a Dutch oven. Using a pastry brush, coat the thighs with the honey mixture under and over the skin. Set the thighs on top of the vegetables. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours.
Transfer the meat and vegetables to a platter, cover with foil and set aside. Set the Dutch oven over a stovetop burner on medium-high heat. Bring the liquid in the pot to a simmer and and cook until thickened, about 2 minutes. Divide meat and vegetables into individual servings, drizzle each serving with sauce.
Makes 4 to 5 servings.