Fat Bottomed Birds You Make the Rockin' World Go Round

I take my reading glasses to walk up and down the meat aisles of the supermarket as you would in a book store. I hope to find something captivating to focus my attention on at least for a night. Does the meat have good coloring, too much fat? Would it be good to broil, braise or steam? Is it fresh yet affordable? Beef is generally too expensive for basic weeknight fare and therefore off limits. Chicken thighs are plentiful, inexpensive and versatile but how much chicken can you possibly eat in a year? Actually, I can answer that for myself at the end of this year. Pork, is the other go-to meat with it's right-priced chops and now ground family packs, the occasional pork shoulder to slow roast.

Turkey however should be cheaper but usually isn't. You'd think they'd push these darn birds on you between holidays. Do they just freeze them indefinitely? You can find giant drumsticks and whole frozen turkeys periodically on a deal, like every blue moon. This week Pathmark actually featured turkey thighs. What a great looking piece of meat! The skin was healthy and just like chicken, the thigh was nice and meaty, packed with all the flavor.

I baked them with fresh thyme and poultry seasoning lots of pepper and salt and some pats of herbed butter shoved under its thick skin. An hour and a half on 325 presented a crisp skinned tender surprise. The only downside was the old joke, it actually tasted more like chicken. Wonder why? You'd think the dark meat would have more turkey aroma too. Next time I'm thinking to stuff them and slow bake for two and a half hours. One thigh is a big portion but not quite big enough for two. Turkey won't win a Pulitzer or even replace pork as a #2 best seller but it is definitely worth throwing into your weekly rotation for variety's sake.