Instructions

for the stuffed thighs

You can do this up to 2 days before serving. Microwave 2 cups water and ½ ounce dried porcini mushrooms, rinsed, in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Lift mushrooms from bowl with fork, squeezing out any excess moisture; discard liquid. Chop mushrooms fine and set aside.
Melt 1 tablespoon unsalted butter in 12-inch skillet over medium heat. Add 5 ounces sweet Italian sausage, casings removed, and cook until browned, using wooden spoon to break meat into pieces no larger than ¼ inch, 2 to 3 minutes. Add mushrooms, 1 large leek (white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly); ¼ cup dried cranberries, chopped; 3 minced garlic cloves; 1½ teaspoons minced thyme, 1½ teaspoons minced rosemary; ½ teaspoon kosher salt; and ⅛ teaspoon pepper and cook, stirring frequently, until leek starts to brown, 5 to 7 minutes. Add 2 tablespoons cider vinegar and cook, stirring constantly for 30 seconds. Transfer sausage mixture to bowl and stir in ¼ cup panko and 2 tablespoons grated Parmesan cheese. Season with salt and pepper to taste. Refrigerate stuffing up to 2 days.
Place 1 turkey thigh skin side down on cutting board. Using tip of sharp paring or boning knife, cut slit along length of thigh bone to expose bone. Using tip of knife, cut/scrape meat from bone. Slip knife under bone to separate bone from meat. Reserve bone for gravy. Trim any remaining cartilage from thigh and reserve with bone.
Keeping thigh skin side down, orient thigh so long side runs parallel to counter edge. Starting with knife in center of thigh (where bone was) and parallel to board, slice into thigh on 1 side where thigh becomes thicker, stopping ¼ inch from edge of thigh to create flap. Open flap to create 1 long piece of even thickness. Repeat on other side of thigh. Repeat steps 3 and 4 with remaining turkey thigh.
Place 1 turkey thigh skin side up on cutting board. Using your fingers, carefully loosen and peel back skin from half of thigh, leaving other half of skin attached (if 1 half of thigh is wider than other, separate skin on narrower half). Repeat with remaining thigh. Season each thigh with ½ teaspoon salt and ⅛ teaspoon pepper. Transfer thighs to large plate, cover, and refrigerate overnight or up to 2 days.

for the gravy

While thighs are chilling, bring 2 cups chicken broth, bones, and reserved cartilage to simmer in medium saucepan over high heat. Cook, adjusting heat to maintain vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 20 minutes. Continue to cook, stirring frequently, until dark fond forms on bottom of pot, 2 to 4 minutes longer.
Reduce heat to medium-high. Add ½ onion, chopped; 1 chopped small carrot; 1 chopped small celery rib; 4 parsley sprigs; 1 thyme sprig; 1 peeled garlic clove; ¼ teaspoon salt; and ¼ teaspoon pepper. Cook, stirring frequently, until onion is translucent, 8 to 10 minutes.
Stir in ¼ cup white wine and bring to simmer, scraping up any browned bits. Add remaining 2 cups broth and bring to simmer over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Strain stock through fine-mesh strainer set over bowl; discard solids. (You should have 1¾ to 2 cups stock; if not, add extra chicken broth as needed.)
Melt 2 tablespoons butter in medium saucepan over medium heat. Add 2½ tablespoons all-purpose flour and increase heat to medium-high. Cook, stirring constantly, until mixture is deep golden brown, 5 to 8 minutes. Reduce heat to low and slowly whisk in strained stock. Increase heat to medium-high and bring to simmer. Simmer until thickened, about 5 minutes. Thin gravy with extra broth, if desired. Season with salt and pepper to taste. Transfer to container and let cool completely, about 1 hour. Once cool, cover, and refrigerate.
On serving day, stir 2 lightly beaten eggs into stuffing.
Cut six 12-inch lengths of kitchen twine and two 28-inch lengths; set aside. Divide stuffing onto each thigh and, using small offset spatula or back of spoon, spread stuffing to completely cover thigh, pressing stuffing into place.
Working with 1 thigh at a time and starting at short side that has skin peeled back, roll thigh meat into cylinder with seam on bottom. Gently stretch and wrap loosened skin around thigh, tucking skin underneath. Slip one 12-inch length of twine under thigh about 1 inch from 1 end and tie into simple knot. Repeat tying at opposite end and in middle. Trim excess twine.
Slip one 28-inch piece of twine lengthwise under thigh. Lift end of twine closest to you and run it along top of thigh until it reaches other end. Cross ends of twine at back of thigh, then pull both ends back toward you along sides of thigh. Tie in simple knot where twine meets at end closest to you.
Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line rimmed baking sheet with aluminum foil and place wire rack on top. Spray rack with vegetable oil spray. Place turkey thighs on prepared rack. Melt remaining 2 tablespoons butter and brush half of it onto thighs. Roast until center of largest thigh registers 150 degrees, 1¼ to 1½ hours.
Remove thighs from oven and increase oven temperature to 500 degrees. When oven is up to temperature, remove twine from thighs and brush with remaining butter. Return thighs to oven and roast until skin is well browned, 5 to 7 minutes. Let rest for 20 minutes. While thighs rest, bring gravy to simmer in medium saucepan over medium-low heat, whisking occasionally. Cover and keep warm. Using sharp chef’s knife, slice thighs crosswise ½ inch thick. Serve, passing gravy separately.