Serves 4 with leftovers
Finely slice red and green cabbage and toss with olive oil, salt, pepper, and plenty of parsley to make a simple slaw.
|4||cloves garlic, chopped|
|½||cup olive oil|
|2||tablespoons caraway seeds|
|1||tablespoon ground cumin|
|1||tablespoon ground black pepper|
|1||teaspoon cayenne pepper|
|8||bone-in turkey thighs (about 4 pounds)|
1. In a bowl, combine the garlic, olive oil, caraway, cumin, paprika, black and cayenne pepper, and salt. Blend well. Rub the mixture on the turkey thighs. Set aside for 30 minutes.
2. Light a charcoal fire or turn a gas grill to medium-high.
3. Place the turkey thighs on the grill rack, skin side down. Grill for 15 minutes. Turn the turkey and close the grill lid. Continue grilling for 18 minutes or until a meat thermometer inserted into the thickest part of the thigh (not the bone) registers 170 degrees.
4. Let the meat rest for 10 minutes. Set aside 2 turkey thighs for the Rachel braid. Carve the remaining meat off the bone.