GRILLED TURKEY, LEMON, HERBS & FETA WITH FARRO SALAD
Farro salad with grilled turkey, lemon, mint, and parsley is a light yet satisfying and delicious lunch that’s easy to make.
RECIPE CREATED WITHOUT KNOWLEDGE
Many of our recipes are meticulously planned ahead of time. We talk strategies, study recipes, write shopping lists, and buy ingredients.
However, blogging can also be a spur-of-the-moment decision. I discovered a package of turkey thighs in my freezer while doing spring cleaning over the weekend. I recall thinking to myself, “I love turkey. I bought these at the grocery store.” Is it going to have to wait until after Thanksgiving? Uh…NO.” Much to my mother’s chagrin, I hurriedly threw the turkey into my shopping cart.
I decided to experiment with a turkey that had sat in the fridge for a while. If it turned out well, I’d cheerfully eat it and then pass it to all of you. How would you know? I’d eat it anyhow, so that’s fine with me. In any case, I’d have kept my mouth shut.
It’s official: the result was positive. It’s fantastic. As soon as I’m done with it, I’ll think of reasons to make it again.
Besides being delicious, this dish introduced me to a few new ingredients with which I am now infatuated, and as a result, it has quickly become one of my all-time favorites.
INGREDIENTS
FOR THE TURKEY:
- 2 bone-in skin-on turkey thighs
- 3 cloves of garlic (finely minced)
- 1/2 cup of parsley (finely chopped)
- 1/2 cup of mint (finely chopped)
- Zest and juice of 1 lemon
- ¼ cup of olive oil
- 1 tsp. of ground cumin
- 1 ½ tsp. of salt
- ½ tsp. of freshly ground black pepper
FOR THE FARRO SALAD:
- Zest and juice of 1 lemon
- 2 cloves of garlic (minced)
- 3 tbsp. of extra virgin olive oil
- Salt and pepper
- 6 cups of cooked farro
- 1/2 cup of parsley (roughly chopped)
- ¼ cup of mint leaves (roughly chopped)
- 6 cups of arugula
- 4 oz. of feta cheese (110g)
INSTRUCTIONS:
- Preparing the turkey thighs in advance is best by marinating them in water for at least an hour before cooking them. The marinade should be completely applied to the turkey, including between the meat and the skin. Refrigerate, covered, for at least eight hours or up to 24 hours, the mixture (about 12 hours).
- Turkey thighs skin-side down are seared for 15 minutes on the grill. Reduce the grill temperature to 350 degrees and flip the turkey thighs. The turkey should be cooked to an internal temperature of 180°F for about 45 minutes at 350°F. Make sure the turkey doesn’t dry out by checking on it occasionally throughout the cooking time.
- Roasting the turkey in the oven is also an option.) Roast for 15 minutes at 425°F in a preheated oven. Continue roasting for a further 45 minutes at 350 degrees.)
- Allow the turkey to rest on a cutting board after cooking. Prepare the farro salad while the turkey is resting. Taste and adjust the seasonings before combining the lemon juice with the other ingredients; it should have a citrusy flavor. Arugula, arugula, and cooked farro should be added to the salad.
- Place a bed of salad on a platter before serving. Sprinkle feta cheese on top of the salad before adding the turkey slices.