Turkey Thigh Supper Recipes

TURKEY THIGH SUPPER

Steps:

• In a 5-qt. slow cooker, layer the potatoes, carrots and onions. Top with turkey. Combine the soup, water, garlic, Italian seasoning and salt; pour over turkey. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175° and vegetables are tender.

ROASTED TURKEY THIGHS

Steps:

• Gather the ingredients and heat the oven to 350 F.
• Pat the turkey dry with paper towels. Never rinse the turkey before cooking it because the bacteria on the meat's surface will aerosolize and spread around your kitchen. A good pat dry is a reliable procedure and enough for the seasonings to adhere to the skin.
• In a small bowl, combine the softened butter, salt, pepper, garlic, thyme, and sage and mix well.
• Loosen the skin from the meat and rub some of the butter mixture into the meat. Smooth the skin back over and rub the remaining butter mixture on the skin.
• Place the thighs in a roasting pan and pour the broth around the turkey.
• Roast the turkey thighs for 60 to 70 minutes or until a meat thermometer registers 165 F when inserted in the meat away from the bone.
• Remove the pan from the oven, cover tightly with foil or the pan lid, and let rest for 10 minutes before serving. Enjoy.

EASY TURKEY THIGH DINNER

Steps:

• Preheat oven to 350°F.
• Heat ovenproof pan over medium to medium high heat.
• Season turkey thighs with salt and pepper.
• Brown turkey thighs on both sides. Remove to plate.
• Sautee' carrots, celery, onion and garlic in ovenproof pan for 4-5 minutes.
• Pour in chicken broth or water and chicken bullion to deglaze the pan.
• Return turkey thighs to the pan.
• Cover and bake for ~1 hour. Remove lid and bake 30-45 minutes or until turkey is brown and carrots are tender.

AMAZINGLY SUCCULENT ROAST TURKEY THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
• Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
• Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
• Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

TURKEY THIGH SUPPER

Steps:

• In a 5 quart slow cooker, layer the potatoes, carrots and onions. Top with turkey thighs.
• Combine soup, water, garlic, italian seasoning and salt; pour over turkey.
• Cover and cook on high 7-8 hours or until a meat thermometer reads 170 degrees and vegetables are tender.

SPICY TURKEY THIGHS

Steps:

• Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.
• Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 when inserted in thickest part of a thigh, avoiding bone), 35 to 40 minutes. Let rest 10 minutes before slicing.

APPLE-BRAISED TURKEY THIGHS

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.