• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
Nutritional Information

Per serving

Calories:
407
Protein:
38 g
Fat:
15 g
Carbohydrates:
30 g
Serves: 6-8
  1. In a small bowl, whisk together vinegar, paprika, cayenne, ¼ cup (60 mL) of the lemon juice, 8 cloves of garlic, 3 tablespoons of olive oil, and ¾ tsp (4 mL) salt.
  2. Place turkey thighs into a large sealable plastic bag and pour in marinade, turning to coat the thighs.
  3. Seal bag, removing all of the air, and refrigerate for a minimum of 1 hour or overnight.
  4. Roast in oven or grill as instructed below:
Oven Instructions:
  1. Preheat oven to 400°F (205°C).
  2. Remove turkey from marinade and place into the centre of a large roasting pan. With rack in centre of the oven, roast for 20 minutes.
  3. In a large bowl, toss potatoes and olives with lemon zest, thyme, black pepper and remaining olive oil, garlic and salt. Set aside.
  4. Remove pan with turkey thighs from the oven and baste turkey with pan juices. Add potatoes to pan and arrange around the turkey.
  5. Return to oven and continue to roast for another 40 minutes, or until a digital thermometer inserted into the thickest part of turkey thigh, away from bone, reads 165°F (74°C) and potatoes are tender when pierced with a knife.
  6. Serve drizzled with pan juices.
Grilling Instructions:
  1. In a large bowl, toss potatoes and olives with lemon zest, thyme, black pepper and remaining olive oil, garlic and salt. Set aside.
  2. Prepare grill for indirect cooking. Heat one side of greased grill to medium-high heat, leaving one side of the grill off.
  3. Place turkey thighs on medium-high side of grill, and sear for about 4 minutes per side, watching for flare-ups, until turkey is lightly charred and golden.
  4. Turn thighs over and grill for an additional 3-4 minutes until golden brown.
  5. Transfer thighs to a metal roasting pan and add potatoes.
  6. Place pan onto side of grill that is off and close lid.
  7. Roast for about 90 minutes, turning pan once to cook evenly until a thermometer inserted into thickest part of turkey reads 165°F (74°C) and potatoes are tender when pierced with a knife. Serve drizzled with pan juices.
NOTE: All grills are slightly different. Check occasionally, adjusting heat and cooking time as needed.

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