chili oil. Have made this many times. It's easy to play with.

Moyn’s Turkey Thighs

1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika

Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.

Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!). Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!

Moyn’s notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.

Pat’s notes: This is quite delicious. A keeper. Once I used lemon pepper in place of the Cavendars.