Turkey thighs are going to be your new best friends. This super thrifty cut of meat is not only kinder on the wallet but it cooks in half the time and is a perfect meal for four (double if you’re cooking for more).
2 large turkey thighs
4 sprigs of rosemary
8 sage leaves
Salt and pepper
3 large oranges
Bulb of garlic, sliced in half
15 baby potatoes, sliced in half
1 red onion, cut into wedges
3 bay leaves
3 cups of chicken broth
Preheat the oven to 400F. Take two sprig of rosemary and 4 sage leaves, finely chop and combine in a bowl with salt, pepper and the zest and juice of half an orange. Rub all over the turkey before placing skin-side down in a large baking tray. Bake for 35 minutes.
During this time prepare your stuffing (see below)
Turn thigh over and wedge the garlic bulb under the joint. Add the potatoes, onion, bay leaves and remaining herbs before pouring in the broth and the juice of half an orange. Slice the remaining orange into wedges and also add to the tray. Roast for another 30 - 40 minutes. Allow the meat to rest before serving (keep warm by covering with foil).