For this dinner, we picked the side dish first, and that’s what dictated the choice of protein. We had some leftover frozen spinach from when we made our Spinach Stuffed Turkey Meatballs, and we decided to use it (in conjunction with some Phyllo Dough we also had stowed away in the freezer) to make Spanakopita.
Knowing we were going to go for some Greek flavours, we decided to marinate a turkey thigh in a Balsamic Dill concoction to impart those flavours before cooking the turkey. You may be asking why we used turkey…simple answer is that we had two turkey thighs defrosted. Chicken thighs or chicken breast would also work very well here though, so feel free to swap proteins as you see fit. It will change your cooking times a little, but as long as you get to that 165 degrees internal temperature, you should be good to go!
Time: 40 Minutes (Plus time to marinate)
- Boneless Turkey Thigh (or debone it yourself)
- Olive Oil
- Balsamic Vinegar
- Black pepper
- Dried Dill
- Prep your turkey thigh at least an hour or two ahead of time:
- Debone if it’s got the bone in
- Cut it in half
- Put your pieces of turkey thigh into a zip top bag
- Sprinkle in your black pepper and dried dill
- Pour in some olive oil and balsamic vinegar
- Let sit in the fridge to marinate
- Preheat your oven to 350 degrees before you plan to cook.
- Heat a cast iron skillet with a little olive oil, and when it gets hot, place your turkey thigh pieces in.
- Sear for about 5-6 minutes, and then flip and sear the other side for another 5-6 minutes.
- Place your pan in the oven for another 20-25 minutes until the thickest part of your turkey thigh meat has reached a minimum internal temperature of 165 degrees F.
- Plate, devour and enjoy!