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Turkey Marbella

  • Thigh
  • Dinner
  • Entertaining
  • Everyday
  • 1 hour+

This classic dish that originated in the Silver Palate cookbook has been a favourite for families across many countries. Enjoy it on top of a pile of mashed potatoes or rice.

Recipe courtesy of Best of Bridge Comfort Food (Robert Rose Publisher)

Cook Time

1 hour

Yield

4 servings

Print Recipe

Ingredients

  • 8 garlic cloves, minced
  • 3 bay leaves
  • 2 shallots, thinly sliced
  • 1 tbsp (15 mL) dried oregano
  • 1/2 tsp (2.5 mL) each salt and black pepper
  • 1/2 cup (125 mL) pitted prunes
  • 1/4 cup (60 mL) green olives, sliced
  • 2 tbsp (30 mL) capers
  • 3 tbsp (45 mL) extra virgin olive oil
  • 3 tbsp (45 mL) red wine vinegar
  • 4 bone-in skin-on Ontario turkey thighs (about 2 lbs/ 1 kg total)
  • 1/3 cup (85 mL) packed light brown sugar
  • 1/3 cup (85 mL) dry white wine
  • Fresh parsley, chopped

Instructions

  • In a large bowl, combine sauce ingredients, using a fork, pierce turkey thighs all over. Add turkey to sauce and toss well to coat. Cover and refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350°F (180°C). Place turkey in a single layer in an 11 x 7 inch (28 x 18 cm) rectangular or oval casserole dish. Discard bay leaves and spoon sauce over top. Sprinkle with brown sugar and drizzle with wine. Bake, basting twice, for 1 hour until turkey is golden brown and a meat thermometer inserted in the thickest part of a thigh registers 165°F (74°C). Sprinkle with parsley.

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Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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