Serves: 6
Total Calories: 100

2 turkey thighs
3 cloves garlic, minced
5 fresh sage leaves, finely chopped
1/2 teaspoon kosher salt
freshly ground pepper to taste
dash white wine vinegar
6 medium potatoes, peeled and quartered
2 large carrots, peeled and cut into 3 to 4 pieces

Combine the garlic, sage, salt, and pepper in a small bowl. Cut deep slits into the turkey thighs. Rub the garlic mixture into the cuts and onto the surface. Place the thighs in a glass dish and refrigerate overnight. Take the thighs out of the refrigerator 30 minutes prior to cooking and set the Sun Oven out to preheat. Scatter the potatoes and carrots in a roasting pan. Set the thighs on the vegetables and sprinkle with vinegar; cover and transfer to the Sun Oven. Cook until the meat is fork tender, 2 t0 3 hours. Remove from Sun Oven and let rest 10 minutes before serving.

Nutritional Facts:

Serves: 6
Total Calories: 100
Calories from Fat: 0

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Turkey Roulades with Spinach and Prosciutto
Sun Oven Cardamom-Honey Roast Turkey Thighs
Sun Oven Roast Turkey Thighs with Sage and Garlic
Solar Biscuits and Pot Pie
Solar Roasted Turkey
Solar Turkey Loaf
Turkey Thighs and Stuffing
Solar Baked Turkey and Biscuit Potpie
BBQ Turkey Thighs
Stuffed Turkey Breast