Searing a turkey usually is done just before roasting it. The techniques are sometimes combined as sear-roasting in cookbooks. Searing involves cooking at a higher temperature and for a shorter duration than roasting. While searing usually is done in large frying pans over stove heat, some turkey recipes sear and roast in the same oven. Searing makes turkey skins crispy and browned. It also produces a juicy, flavorful meat. In addition, the juice and browned, flavored bits left in the pan after you transfer the turkey to the oven to roast will make a base for the sauce to the dish.
Step 1
Sprinkle the turkey thighs with the salt and pepper. Set them aside.
Step 2
Pour the oil into a large frying pan and heat it over medium-high heat. Move the oil around the frying pan to wet every inch.
Step 3
Place the thighs in the heated oil with their skin sides down. Sear for four minutes or until the skin becomes dark golden brown.
Step 4
Turn the thighs over and sear the bone sides for four minutes.
Things You'll Need
- 2 turkey thighs
- 2 tsp. kosher salt
- ½ tsp. fresh ground pepper
- 1 tsp. vegetable oil
Member Comments