I was in the mood for Chinese Noodle Soup!
But of course, I didn't have all the traditional ingredients,
but really, that's the beauty of soup, you make it up as you go!
I simmered one thigh in 3 cups of water, with salt and pepper.
I took the thigh out to cool, and added cabbage, carrots, a
bit of thyme and mushrooms. But the kicker...peanut sauce!
I had two turkey thighs, one for soup and one to bake!
I marinated the baked thigh in olive oil, fresh garlic, thyme and lime juice.
I left the skin on...I know, I know!
It cooked slow, and as the skin got crispy, I added a 1/2 cup of water,
to braise the pan, then I added portabella mushrooms!
Here's to a Great New Year!