Cumin-Spiced Turkey Thighs with Roasted Vegetables
Method
Preheat your oven to 190°C (170°C fan/Gas Mark 5).
In a bowl, mix 2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1 tsp ground ginger, salt, and freshly ground black pepper. Rub the spice mixture all over the turkey thighs, ensuring they are well coated.
Place the turkey thighs on a baking tray lined with baking parchment or foil, skin-side up for extra crispiness.
Roast the turkey thighs for 35–40 minutes, until the internal temperature reaches 75°C, and the skin is golden and crispy.
While the turkey is roasting, toss the carrots and courgette with a drizzle of extra virgin olive oil, salt, and freshly ground black pepper.
After the turkey has been in the oven for 15 minutes, add the vegetables to the baking tray and continue roasting for an additional 20–25 minutes, until the vegetables are tender and slightly caramelised.
Let the turkey thighs rest for 5 minutes after roasting to retain their juices.
Serve the turkey alongside the roasted carrots and courgettes for a flavourful, nutritious meal.
This Cumin-Spiced Turkey Thighs with Roasted Vegetables combines the warm, earthy flavors of cumin and ginger with juicy turkey thighs. Paired with roasted carrots and zucchini, it's a balanced and wholesome meal packed with nutrients and anti-inflammatory ingredients. Perfect for a satisfying dinner! Seared Duck Breast with Orange Ginger Glaze
Nutrition Facts
Per serving
