The holiday season may be long behind us, but that doesn’t mean we can’t enjoy some solar roasted turkey. These thighs are just enough for dinner with some leftovers for sandwiches. It’s also a good way to try out new recipes without committing to a whole bird.
Sun Oven Citrus Turkey Thighs
2 turkey thighs (2- to 2 1/2-pounds) at room temperature
2 tablespoons unsalted butter, softened
1 tablespoon fresh sage leaves, finely chopped
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 teaspoon salt, divided
1/2 teaspoon freshly grated pepper, divided
1/2 navel orange, cut into wedges
1/2 small red onion, cut into wedges
Set Sun Oven out to preheat.
In a small bowl, blend the butter, sage, lemon and orange zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Gently slide your fingers under the skin of the thighs to loosen. Spread the butter mixture evenly under the skin.
Scatter the orange and onion wedges in a large roasting pan.
Set the thighs on top.
Sprinkle the remaining salt and pepper over the thighs, cover and transfer to the Sun Oven.
Roast until the meat is fork tender, 1 1/2 to 2 hours.
Makes 4 to 6 servings.