A delightful twist on a classic baked turkey dish, enhanced with aromatic herbs and golden potatoes.
Preheat your oven to 180°C (350°F).
Preheating ensures even cooking from the start.
Season the turkey thighs generously with salt and black pepper on both sides.
Rub the seasoning into the meat for better flavor.
Place the seasoned turkey thighs in a baking dish and drizzle with half of the olive oil.
Ensure the thighs are spaced apart for even cooking.
Bake the turkey in the preheated oven for 25 minutes.
Basting occasionally can help keep the turkey moist.
While the turkey is baking, heat the butter and remaining olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the baby potatoes to the skillet and sauté for 15 minutes, turning frequently until golden.
Cut potatoes into even sizes for uniform cooking.
Remove the turkey from the oven and baste with the white wine.
Basting adds moisture and enhances flavor.
Add the rosemary, thyme, and bay leaves to the baking dish around the turkey.
Distribute the herbs evenly for balanced aroma.
Arrange the sautéed potatoes around the turkey in the baking dish.
Ensure the potatoes are partially submerged in the juices for flavor.
Return the dish to the oven and bake for an additional 20 minutes.
Check the turkey's internal temperature; it should reach 165°F (74°C).
Pour the cooking juices into a measuring cup, skim off excess fat, and serve as a sauce with the turkey and potatoes.
Let the turkey rest for a few minutes before serving to retain its juices.
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