Turkey Thighs Roasted with Chorizo

During the holidays I always ask myself why we don't eat more turkey - so flavorful and rich.  Of course we don't regularly have the holiday hoards a large turkey will feed.  So I turn to turkey pieces such as thighs.

A bit of salt and pepper is pretty much all you need, as turkey is so flavorful.  But jazzing it up with some rosemary and chorizo is so worth the extra minute or two.  Happy un-holidays!
2 Large turkey thighs
2 large links fresh chorizo, or favorite sausage
1 Tbsp rosemary
1/2 tsp red pepper flakes
1/2 cup dry white wine

Preheat oven to 375F. Bone the turkey thighs carefully with a sharp boning knife, leaving each thigh one whole piece. Reserve bones for soup, if desired.

Lay thighs skin-side down on a flat surface and lay one sausage in the crevice where the bone used to be. Pull both sides of the thigh over the sausage and flip over. Lay thighs in a large greased roasting pan. Sprinkle thighs with rosemary and red pepper flakes. Salt and pepper generously, to taste. Spray thighs with a bit of canola oil and place in oven.

Roast thighs for about 20 minutes. Add the wine and baste the thighs. Return to oven and roast another 20-30 minutes, until just cooked through and the juices run clear. I use a digital thermometer which I insert into the center of the thigh before roasting. I monitor the temperature during roasting, and when it hits 155F, I remove the thighs.

When the thighs are cooked, remove from oven and place thighs on a cutting board. Cover thighs with aluminum foil. This lets the juices redistribute. It also allows the thighs to raise to final temperature - you can expect about a 10 degree rise on sitting 15 minutes. When I remove at 155F, I typically see 165F when ready to eat.

While allowing thighs to rest, heat juices in pan and add a bit of water if necessary. Pour juices into a bowl for serving.

Slice each thigh lengthwise into 2-3 1-inch wedges each, and lay flat on a plate to uncover sausage center. Serve with pan juices.

Serves 4.