HERB-ROASTED TURKEY THIGHS
If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.
Provided by Lauren Magenta
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
- Pat turkey thighs dry with a paper towel; season with salt and pepper.
- Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
- Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.7 g, Cholesterol 255.7 mg, Fat 51.6 g, Fiber 5.9 g, Protein 63.5 g, SaturatedFat 23.2 g, Sodium 1549.4 mg, Sugar 4.6 g
OVEN ROASTED TURKEY THIGHS RECIPE
I thought I'd present you today a delicious oven roasted turkey thighs recipe, what will be served next to mashed potatoes.
Provided by Timea
Categories Dinner
Time 2h25m
Number Of Ingredients 10
Steps:
- Season the turkey thigh with sea salt and freshly ground pepper, add the marjoram, thyme, the vegetable mix and the garlic powder. Above it, pour sunflower oil and one cup of beer, resulting in a marinade, in which I left the meat for about an hour.
- Take an oven tray; I chose the heat-resistant glass tray and put the turkey thigh in it, along with the marinade. Add the apple and the pear, cut in two.
- Cover with aluminium foil and place it in the preheated oven at 200 degrees Celsius for one hour.
- Remove the aluminium foil and leave for about 15 minutes until it is copper. Sprinkle the meat with the juice from the tray from time to time.
- Serve with mashed potatoes and cucumber salad.
Nutrition Facts : ServingSize 1 grams, Calories 762 kcal, Carbohydrate 16 g, Protein 43 g, Fat 57 g, SaturatedFat 10 g, Cholesterol 140 mg, Sodium 1570 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 44 g
BBQ TURKEY THIGHS
Number Of Ingredients 3
Steps:
- Set Global Sun Oven out to preheat. Remove skin from turkey thighs; rinse under cold water and pat dry with paper towels. Place thighs in a dark, light-weight, lidded roasting pan and sprinkle with dry rub. Pour liquid smoke over thighs, cover and cook in the sun oven until meat is fork tender, approx. 2 hours. Place thighs on a cutting board and shred. Serve with BBQ sauce.
Nutrition Facts : Nutritional Facts Serves
TURKEY THIGHS AND STUFFING
Number Of Ingredients 8
Steps:
- Set Global Sun Oven out to preheat. Wash the turkey thighs and pat dry with paper towels, rub sage, salt, and pepper under the skin. In a pot large enough to hold all the ingredients toss the stuffing mix with 1 tablespoon of the butter, water, onion, and celery. Set the thighs on top of the stuffing skin side up. Drizzle with the remaining butter. Cover and cook in the Sun Oven until the meat is tender, about 2 hours.
Nutrition Facts : Nutritional Facts Serves
SUN OVEN ROAST TURKEY THIGHS WITH SAGE AND GARLIC
Number Of Ingredients 8
Steps:
- Combine the garlic, sage, salt, and pepper in a small bowl. Cut deep slits into the turkey thighs. Rub the garlic mixture into the cuts and onto the surface. Place the thighs in a glass dish and refrigerate overnight. Take the thighs out of the refrigerator 30 minutes prior to cooking and set the Sun Oven out to preheat. Scatter the potatoes and carrots in a roasting pan. Set the thighs on the vegetables and sprinkle with vinegar; cover and transfer to the Sun Oven. Cook until the meat is fork tender, 2 t0 3 hours. Remove from Sun Oven and let rest 10 minutes before serving.
Nutrition Facts : Nutritional Facts Serves
SUN OVEN CARDAMOM-HONEY ROAST TURKEY THIGHS
Number Of Ingredients 9
Steps:
- Set Sun Oven out to preheat. In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1/2 teaspoon salt, garlic powder, ground cardamom, and pepper; set aside. Toss the vegetables with the remaining oil and salt in a Dutch oven. Using a pastry brush, coat the thighs with the honey mixture under and over the skin. Set the thighs on top of the vegetables. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Transfer the meat and vegetables to a platter, cover with foil and set aside. Set the Dutch oven over a stovetop burner on medium-high heat. Bring the liquid in the pot to a simmer and cook until thickened, about 2 minutes. Divide meat and vegetables into individual servings, drizzle each serving with sauce.
Nutrition Facts : Nutritional Facts Serves
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