Directions

1. Preheat oven to 375F (190C).
2. Combine flour with seasoning and dredge each turkey thigh until evenly coated.
3. Heat oil in a large fry pan on medium-high and brown turkey thighs, 3 minutes per side or until light golden. Blot on paper towels and discard excess oil.
4. Divide the mint in half and place a generous amount under each thigh, in a large, oblong or square casserole dish.
5. Chop and distribute the remaining mint evenly on top of the thighs.
6. Slice one of the lemons into 12 wheels and place 2 slices on each thigh, on top of the chopped mint.
7. Juice the other lemon and combine with stock, then carefully pour the mixture around the turkey thighs.
8. Sprinkle approximately 1 tsp (5 mL) brown sugar on top of the lemon slices for each thigh. Cover and cook for 30 minutes.
9. Uncover, baste and continue to cook for another 15 minutes or until a digital thermometer inserted into the meat registers 165F (74C). Serve extra sauce on the side.