Title: California turkey mini-roasts
 Categories: Casseroles, Poultry
      Yield: 6 Servings
 
      2    Turkey thighs,2#ea
    1/4 ts White pepper
      6 tb Butter or margarine
  1 1/2 ts Garlic salt
      1 c  Onion,chopped
    1/3 c  Sherry,dry
 
  1. Have butcher bone turkey, or do this yourself by using a small,
  thin-bladed, sharp knife. Slit meat along length of bone; pull meat
  apart, exposing bone. Continue cutting meat away from bone, being
  careful not to cut meat in half; flatten.
  2. Season turkey with garlic salt and pepper.
  3. Place 1/2 cup onion on each boned thigh; dot each with 1 tablespoon
  butter.
  4. Fold meat over to enclose onion; tie securely with string to make 2
  small bundles.
  5. Melt remaining butter; brown meat in butter on all sides over
  moderate heat.
  6. Add sherry; cover and bake in preheated 325'F. oven 1 1/2 hours, or
  until meat is tender.
  7. Skim any excess fat from pan sauce; serve sauce au naturel or
  thicken slightly if desired.