It’s rather unfortunate that Thanksgiving falls at quite possibly the worst time of year for solar cooking in North America. During the summer I often use my Sun Oven to roast a full sized turkey and the cooking times are comparable to any conventional oven. But even here in the Southwest the stakes are just too high to count on using the Sun Oven for my holiday bird in Novemeber. That said, as the big day approaches, I do use it as a test kitchen. Thighs, legs, or breasts are a good way to test any new seasonings before committing to a 15 pounder. Turkey Thighs with Fresh Herbs Ingredients 2 1/2 tablespoons unsalted butter, at room temperature, divided 1 teaspoon chopped fresh rosemary leaves 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh sage kosher salt and pepper to taste 2 turkey thighs, at room temperature Preparation Set Sun Oven out to preheat. Place a rack in a large, lidded, roasting pan; set aside. In a small bowl, mix together 2 tablespoons of the butter and the fresh herbs. Season with salt and pepper. Carefully slide your fingers under the skin of the thighs to loosen it from the meat. Rub the herb butter under the skin, dividing it evenly between the two thighs. Set the thighs, skin side up, on the rack in the baking pan. Rub with the remaining butter. Cover and roast in the Sun Oven until the meat is cooked, 1 to 1 1/2 hours.