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.
Nutrition Facts : Calories 224 kcal, Carbohydrate 1 g, Cholesterol 116 mg, Fiber 0 g, Protein 19 g, SaturatedFat 7 g, Sodium 587 mg, Sugar 0 g, Fat 16 g, ServingSize 6 servings, UnsaturatedFat 0 g
EASY TURKEY THIGH DINNER
A simple, inexpensive and yummy way to cook a turkey thigh dinner. I created this dish after searching for recipes that used turkey thighs and being greatly disappointed at what I discovered. Delicious served with brown rice - next time I want to cook the brown rice with the vegies!
Provided by kmpd31
Categories Chicken Thigh & Leg
Time 2h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 49.9, Fat 0.4, SaturatedFat 0.1, Sodium 155.2, Carbohydrate 10.5, Fiber 2.8, Sugar 5.1, Protein 1.7
UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS
I developed and cooked this recipe for 140 persons for Christmas two years ago at a Special Fund Raising Function and it was a tremendous hit with everyone. The dill weed gives the turkey a most delightful flavor.
Provided by William Uncle Bill
Categories Turkey Breasts
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
- Place the turkey on the rack.
- Pour olive oil over the turkey portions to coat.
- Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
- Pour 1 cup of water into the bottom of the pan.
- Cover the roasting pan tightly with aluminum foil.
- Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
- Reduce oven heat to 350 F and continue to bake for another 45 minutes.
- At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
- You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
- When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
- You may also wish to use only turkey breast.
- As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
- These are always good served with butter along with the turkey.
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
GARLIC-CHILE GRILLED TURKEY THIGHS
Provided by Kemp Minifie
Categories Garlic Poultry turkey Thanksgiving Backyard BBQ Dinner Grill Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings as part of a larger Thanksgiving meal or 4 as a single main course
Number Of Ingredients 6
Steps:
- Pull off turkey skin and freeze in a small resealable plastic bag. (You can use the skin to make cracklings for our Shredded Kale Salad with Turkey Skin Cracklings. )
- Cut out the thigh bone from each thigh and save in another resealable plastic bag in the freezer for a future stock.
- Mash garlic to a paste with 2 teaspoons salt in a mortar and pestle or mince and mash to a paste with a heavy knife.
- Whisk together the paste with the chili powder, cumin, and olive oil and spread it all over the thighs in a baking dish. Cover the dish and marinate the thighs, chilled, at least 2 hours.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure, below.
- Oil grill rack, then grill thighs (cover only if using a gas grill), turning once or twice, until thermometer registers 170°F, 15 to 25 minutes. Transfer to a platter and let stand 5 to 10 minutes before slicing.
- Grilling Procedure:
- Charcoal Grilling Instructions: Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood).
- For Direct-Heat Instructions: When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
- When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.
- Gas Grill Instructions: Preheat all burners on high, covered, 10 minutes, then adjust heat according to recipe.
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