Directions

Deboning and Butterflying the Thighs

1. Place one turkey thigh skin side down (or where the skin was, if removed).

2. Use a sharp boning knife to cut along the bone on each side, freeing it without cutting through the meat entirely.
3. Remove tendons and excess fat.
4. Open (“butterfly”) the thigh by slicing horizontally (like a book), leaving the two halves attached so it lies flat.
5. If needed, make gentle incisions between muscle seams so the piece lies more flat or use a meat mallet to help flatten.

Option 1: One Large Log

1. Overlap the four butterflied thighs (skin side down) on a large sheet of parchment or plastic wrap, forming a rough rectangle.

Make the Stuffing:

1. In a skillet, heat a bit of olive oil over medium. Sauté shallot and garlic until translucent.

2. Add spinach and cook until wilted. Drain or blot to remove excess moisture.
3. In the same skillet, combine spinach, roasted peppers, crumbled feta, toasted pine nuts, thyme (and optional sage). Season lightly with salt and pepper.
4. Spread the stuffing evenly over the turkey rectangle, leaving about a 1-inch border on all sides.
5. Roll from the short side as tightly as possible into a log. Tuck edges under as needed.
6. Tie butcher’s twine around the log every 1½ inches to hold it together. If using skin, you can drape skin over the exterior before tying to get a golden finish.
7. In a small bowl, mix 1 tbsp olive oil, salt, pepper, garlic powder, and smoked paprika. Brush over the log.
8. Preheat oven to 375°F (190 °C). Place the roll on a rimmed sheet pan or roasting tray.
9. Roast for 1 hour 20 to 1 hour 30 minutes, brushing with the lemon-herb butter during the last 10 minutes. Cook until internal temperature reaches 165 °F (74 °C).
10. Remove from oven and tent loosely with foil. Let rest for 15 minutes.
11. Slice into 1 to 1½-inch rounds and serve drizzled with pan juices and leftover lemon-herb butter.
12. While the turkey is cooking, prepare the Lemon-Herb Butter.

Option 2: Four Individual Rolls (easier to tie & manage)

1. Follow the same steps up to deboning and stuffing, but instead:

2. After butterflying each thigh, portion out one-quarter of the stuffing to each thigh.
3. Spread the stuffing onto each thigh, leaving about a ½- to 1-inch border.
4. Roll each thigh individually into a tight cylinder.
5. Secure each roll with twine at 2 or 3 points (e.g., every ~1½–2 inches).
6. Place rolls seam-side down in a baking dish or sheet pan with space in between.
7. In a small bowl, mix 1 tbsp olive oil, salt, pepper, garlic powder, and smoked paprika. Brush over the logs.
8. Roast at 375°F (190 °C). Because these are smaller, start checking at around 1 hour to 1 hour 15 minutes. Roast until each roll reaches 165 °F (74 °C).
9. Let rest for 10–15 minutes under foil before slicing each roll into rounds.

Prepare the Lemon-Herb Butter

1. In a small bowl, mix softened butter, lemon zest, lemon juice, parsley, thyme, and a pinch of garlic powder (optional).

2. Reserve some for brushing during roasting; serve the rest on the side.

Serve & Enjoy

1. Serve with roasted delicata squash, cauliflower, broccoli and fingerling potatoes. Sprinkle with pomegranate arils, optional.