Lunch

Slow-Roasted Turkey Thigh with Purple Corn & Black Pepper Glaze

Name: Slow-Roasted Turkey Thigh with Purple Corn & Black Pepper Glaze
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 2 servings
Ingredients: 1 whole bone-in turkey thigh (about 1.5 lbs); 2 tbsp sea salt; 1 tsp black peppercorns, coarsely cracked; 3 cloves garlic, minced; 2 tbsp unsalted butter; 3/4 cup chicha negra (or dark ale if unavailable); 2 tbsp red wine vinegar; 1 tsp ground cumin; 1 cup fresh corn kernels (about 2 ears); 1 small red onion, thinly sliced; 1 tbsp lime juice; 1/2 tsp dried oregano; 1 red fresno chili, thinly sliced; 2 tbsp olive oil; Fleur de sel for finishing

A whole deboned and butterflied turkey thigh, dry-brined overnight and slow-roasted until the skin shatters and the meat is impossibly tender, glazed with a Peruvian-inspired reduction of chicha negra (purple corn beer), black pepper, and garlic. Served alongside charred corn escabeche and a pool of the glossy pan jus.

868calper serving 68gprotein 23gcarbs 56gfat 20min prep 75min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this