Turkey Thighs In Brown Sauce Recipes

SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS

Sweet and Tangy Slow-Cooker BBQ Turkey Thighs image

Cranberries lend a wonderful tartness to our sweet-and-sour barbecue sauce. Pair it with its seasonal best friend, turkey, and braise it in a slow cooker.

Provided by Food Network Kitchen

Categories main-dish

Time 4h30m

Yield 8 to 10 servings (2 quarts)

Number Of Ingredients 12

Ingredients

1 1/2 cups dried cranberries
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup honey
1/4 cup ketchup
2 tablespoons tomato paste
4 teaspoons paprika
4 teaspoons ground mustard
1 teaspoon granulated garlic
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
4 turkey thighs (about 4 pounds 12 ounces)
Mini potato buns, for serving

Steps:

Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender. Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed. You should have about 1 1/2 cups of sauce. Reserve and refrigerate 1/4 cup. Pour the remaining 1 1/4 cups into a 6-quart slow cooker.
Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine.
Remove the skin from the turkey thighs, and discard. Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture. Place the thighs in the slow cooker, and turn to coat in the sauce. Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone.
Transfer the thighs to a plate, and let cool for about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot. When the thighs are cool enough to handle, shred the meat into 1/2-inch strips. Return the meat to the sauce, and stir to coat. Make sandwiches with the meat and potato buns, and serve. Or let the meat cool, and refrigerate up to 2 days.

TURKEY THIGHS IN BROWN SAUCE

Turkey Thighs in Brown Sauce image

Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice.

Provided by Elizabeth

Categories Meat and Poultry Recipes Turkey

Time 1h

Yield 4

Number Of Ingredients 14

Ingredients

2 turkey thighs
salt and pepper to taste
½ cup all-purpose flour
1 tablespoon poultry seasoning
2 tablespoons olive oil
1 small onion, sliced
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, crushed
1 cup chicken broth
½ (10.75 ounce) can condensed cream of chicken soup
2 tablespoons dry sherry
1 ½ teaspoons dried oregano
1 ½ teaspoons dried parsley
1 teaspoon garlic powder

Steps:

Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.

Nutrition Facts : Calories 403.2 calories, Carbohydrate 21.3 g, Cholesterol 92.1 mg, Fat 16.3 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.8 g, Sodium 401.9 mg, Sugar 2.2 g

TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!

Turkey Thighs With Maple Mustard Sauce for the Crock Pot! image

Yes, I am on a crock pot kick :) I found a lot of really good recipes at the library...now if I could just remember which book they were from.

Provided by Shannon 24

Categories Poultry

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb new potato, quartered
2 -2 1/2 lbs skinless turkey thighs
1/3 cup coarse grain brown mustard
1/3 cup maple syrup
1 tablespoon quick-cooking tapioca

Steps:

In slow cooker, place potatoes. Place turkey thighs on top.
In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.

Nutrition Facts : Calories 172.2, Fat 0.1, Sodium 31.4, Carbohydrate 41.6, Fiber 2.5, Sugar 19.7, Protein 2.3

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