Pesto Roasted Turkey Thighs

While making a fresh batch of pesto I came up with this recipe. I am on a healthy eating part of my life and am really enjoying garden fresh veggies and herbs. Thanks to my doctor for being so persistent I had to change or die before 60. The farmers market and I are close friends now. Plus I have a dozen pots of fresh herbs waiting to be used, so here goes the recipe.

• Ready In: 1 hr
• Serves: 3
• Yields: 3 thighs

Ingredients

• 2 -3  turkey thighs
• 1⁄2 cup  fresh basil pesto
• 1⁄2 onion, sliced thinly
• 1 -2  teaspoon  good quality olive oil
•  fresh ground pepper

Directions

1. Heat oven to 350.
2. I use bone-in with skin turkey thighs, it adds more flavor to the dish.
3. Take your turkey thighs and loosen the skin some without detaching.
4. Put a heaping tablespoon of pesto between skin and meat, cover with skin and lightly massage.
5. Take some left over pesto and rub over the outside of the thighs covering the top and bottom of each thigh with the pesto.
6. Take the sliced onion and put on parchment lined baking sheet pan. The onions should be in 2-3 small piles, one pile for each thigh.
7. Place turkey thighs on the onion piles.
8. Lightly grind pepper over the thighs.
9. Place in oven and bake until the tops are browned and the thighs are cooked completely through.