MAPLE MUSTARD ROASTED TURKEY THIGHS
These Maple Mustard Roasted Turkey Thighs are super juicy, delicious and a great alternative for roasting a whole turkey. Perfect not just for Thanksgiving dinner but for any weekend supper.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 2h20m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350F.
- In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
- Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about 3/4 of the maple/mustard mixture over the thighs and toss.
- Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
- Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
- Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.
- Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.
Nutrition Facts : Calories 633 kcal, Carbohydrate 41 g, Protein 44 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 171 mg, Sodium 1861 mg, Fiber 4 g, Sugar 30 g, ServingSize 1 serving
MAPLE-BRAISED TURKEY LEGS AND THIGHS
Give your Thanksgiving main course a fall twist with these maple-braised turkey legs and thighs! After slow cooking in the oven, these ultra moist turkey pieces turn fall-off-the-bone tender, and the real maple syrup adds a slight sweetness to complement the rich dark meat. For an easier, quicker alternative to roasting an entire bird, you will love this braised turkey recipe, especially if hosting a small crowd for Thanksgiving.
Provided by Amanda McGrory-Dixon
Categories Main Dish
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 275 degrees. Pat turkey legs and thighs dry with a paper towel and generously sprinkle with salt and pepper. Dredge in flour.
- Heat olive oil in a Dutch oven over medium-high heat. Once the oil shimmers, add turkey skin-side down and cook until browned, about five minutes. Flip and cook until the other side browns, about another five minutes. You don't want to overcrowd the pan, so don't add more than two or three pieces at a time. Otherwise, the skin won't brown properly. If the Dutch oven starts to get too hot, you can turn the heat down to medium.
- After you brown all the turkey, turn the heat down to medium if you haven't already and place the browned turkey on a separate plate. If necessary, add a little more oil to the pan. Cook the onion slices for about four minutes. Pour in the apple cider vinegar and scrap up the brown bits.
- Stir in the maple syrup, chicken stock, bay leaves, sage and thyme. Add turkey and bring the mixture to a boil. Move the Dutch oven to the 275-degree oven and cook uncovered until the leg meat is fall-off-the-bone tender, about 2 hours. Loosely cover the meat with foil and allow it to rest for 10 minutes before carving and serving. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 300 kcal, Sugar 34 g, Sodium 550 mg, Fat 7 g, Carbohydrate 30 g, Protein 13 g, Cholesterol 40 mg
APPLE-BRAISED TURKEY THIGHS
We're calling this the ultimate autumnal dinner. Turkey thighs are braised in a combination of apple cider and cider vinegar along with Granny Smith apples and shallots. This dish is quick to prepare and tastes even better the next day; let it cool completely in the pan sauce, then reheat gently in a covered pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a medium Dutch oven or heavy pot, heat oil over medium-high. Season turkey on both sides with salt and pepper and add to pot, skin side down. Cook until skin is golden and crisp, about 8 minutes. Transfer turkey to a plate and add shallots to pot. Cook until shallots soften, about 5 minutes. Add apples and cook until slightly softened, about 5 minutes.
- Return turkey, skin side up, to pot; add cider and broth. Bring to a boil, cover, then place pot in oven. Cook 1 1/2 hours. Uncover; cook 30 minutes more.
- Remove pot from oven and transfer turkey to a plate. Skim fat from cooking liquid and stir in vinegar. Slice meat off bones (discard bones) and serve turkey with apples and pan sauce.
Nutrition Facts : Calories 399 g, Fat 11 g, Fiber 3 g, Protein 37 g
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