Roasted Turkey Thigh with Rice-Broccoli-Avocado Puree

If you are already tired of garnish such as rice or broccoli, try this tasty variation - rice-broccoli-avocado puree. Together with roasted turkey thigh, they create healthy and nutritionally balanced lunch full of vitamins, minerals and healthy fats. So if you still don't know what healthy and fit can you cook today, you don't need to search anymore.

Turkey meat is one of the most popular in the fitness world. It contains a little fat, is easily digestible and full of minerals such as zinc, calcium, iron and also vitamin B12. This roast turkey thigh is full of flavors, and if you haven't tried turkey meat yet, you will fall in love with it for sure.

Season it to your taste, you can use garlic powder, turmeric, ground caraway, or hot pepper and add a little piquancy to the food. Don't forget that spices contain a number of health benefits that help our body to fight with various diseases, they promote immunity, digestion and have many other functions. In third world countries, spices are still used as a medicine or prevention of various diseases, that's why they always have well seasoned and spicy meals.

The combination of rice with broccoli-avocado puree is perfect and I believe you will like it. It is also great for spicy meals, as the neutral flavor of avocado and rice will beautifully complements them. Try this roasted turkey thigh with rice-broccoli-avocado puree, you will certainly not regret it.

Instructions

1. Rinse the turkey thigh and put it on a pan.
2. In a small bowl, stir olive oil with pepper and salt.
3. Smear the thigh with marinade under the skin and on the skin.
4. Baste the thigh with 1/2 cup of water.
5. Finally, cover the thigh with aluminum foil and bake for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit).
6. After an hour, flip the thigh, pour it with dripping and bake for another 40-60 minutes at 180 degrees Celsius (356 degrees Fahrenheit). Adjust the length of baking to the size of the thigh, best if you could measure the temperature of the meat with a thermometer. The meat should be soft and should separate from the bone.
7. While the meat is baking, prepare the puree.
8. Cook the rice in water with salt, finely chopped onion and pepper (without fresh basil).
9. In second small pot, boil water and then boil the broccoli in it (about 8 minutes).
10. Drain the broccoli and blend it in a blender with 1/2 avocado, 2 cloves of garlic and fresh basil.
11. Finally, stir cooked rice into the purée.
12. Serve roasted thigh warm, poured with dripping together with prepared rice-broccoli-avocado purée.