Turkey with 40 Cloves

serves 4

Ingredients

4 turkey thighs, bone-in and skin-on

2 heads of garlic, peeled

of garlic, peeled 1/2 cup olive oil, plus 2 teaspoons

1/2 cup, dry white wine

2 lemons, zest removed and juiced

salt

pepper

Directions

Preheat oven to 325 degrees F.

Peel garlic (see Saveur's trick: http://www.saveur.com/article/Video/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds), remove zest in long strips with a vegetable peeler, and juice the lemons. Combine 1/2 cup olive oil, approximately 1/4 cup lemon juice and 1/2 cup wine. Set aside.

Preheat an oven-safe skillet (it will need a tight-fitting lid) over medium high heat. Pat turkey thighs dry with paper towels and season liberally with salt and pepper. Add 2 teaspoons of olive oil to preheated pan and add thighs, skin-side down. Cook 5-7 minutes until well-browned. If the skin sticks to the pan, leave it to cook undisturbed for a minute or two more. It should release at that point. Flip over and brown the other side for 5 minutes.

Turn off burner and pour the olive oil, lemon juice, and wine mixture around the thighs avoiding the skin. Add lemon zest, and garlic cloves around the turkey thighs.

Cover and place in oven. Bake for 1 hour and 45 minutes. Remove lid and continue cooking uncovered for 15 minutes. This will re-crisp the turkey skin.

Remove turkey from the oven, let rest for 15-20 minutes. Turkey can be de-boned for plating, if desired. Place the garlic and pan juices into a bowl for drizzling over the turkey.

We enjoyed our turkey with jasmine rice and lemon scented broccoli.