Baked turkey en glop rouge

(English: Baked turkey in red glop)

• Preheat oven to 450°F
• Butter glass casserole dishes (as many as needed to accomodate all the turkey; turkey pieces can be crowded without ill effect)
• Put turkey thighs in casserole dish(es), skin-side up (if you are cooking any wings, put them skin-side up in a separate casserole dish)
• Sprinkle lightly with salt and garlic powder
• When oven reaches set temperature, put in the thighs but not the wings (middle shelf is best)
• Turn oven down to 350°F
• The next steps depend on whether you are also cooking turkey wings
• with wings:
  • bake thighs for 35 minutes, then add wings
  • bake thighs and wings for 10 minutes, then:
    • remove from oven
    • baste all pieces
    • coat all pieces with glop (we use Bone Suckin' Sauce, preferably the "thick style")
    • put thighs and wings back in the oven.
• without wings
  • bake thighs for 45 minutes
  • take them out
  • baste all pieces
  • coat with glop (see above)
  • put them back in the oven.
• (resume main instructions)
• After 30 minutes, pull out all turkey. Serve.

Note

We used to get our turkey regularly from Whole Foods (sometimes they would have the wings and not the thighs, other times vice-versa, so and we'd get whatever they had until we have a "complete set", and freeze it in the meantime) -- but then their CEO took his horrendous position on healthcare so we started boycotting them like a hot potato, and dark meat (especially thighs) has been very hard to find since then and consequently we don't do this regularly anymore. Sometimes Fresh Market will have thighs and wings after holidays, and DCM said their butcher counter would as well, but the time-window (in 2022, anyway) was too narrow for us to jump on.