How To Cook Turkey Thighs Food

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.

HERB-ROASTED TURKEY THIGHS

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).

EASY ROASTED TURKEY THIGHS

Steps:

• Preheat the oven to 350 F.
• Pat the turkey dry with paper towels.
• Season with salt and pepper.
• Lift the turkey skin and stuff it with the softened butter, then pat it down in an even layer (gently).
• Place the thighs in the baking pan.
• Roast the turkey thighs for 50-60 minutes or until the thermometer shows the turkey is cooked to 170 degrees.

ROASTED TURKEY THIGHS AND STUFFING

Steps:

• 1. Preheat oven to 350F. Coat a large baking dish (big enough to hold 4 thighs) with nonstick cooking spray.
• 2. Place prepared stuffing in baking dish.
• 3. Rub 1 tablespoon olive oil over skin of each thigh.
• 4. Arrange turkey thighs on top of stuffing, skin side up.
• 5. Sprinkle thighs with salt, pepper and herbs.
• 6. Bake for 1 hour, 20 minutes or until meat thermometer reaches 160F. Remove from oven and let rest for 10 minutes. Slice meat from bones and serve with stuffing.

UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS

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.

SLOW-COOKER TURKEY THIGHS WITH HERB GRAVY

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Sprinkle the turkey with the pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
• Add the shallots, garlic, and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add the stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board, and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter, and cover with aluminum foil to keep warm.
• Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together the flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat, and whisk in the parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.

ROAST TURKEY THIGHS FOR TWO

Steps:

• Preheat the oven to 400 degrees.
• Lightly drizzle a small amount of oil on the bottom of the pan.
• Spread the sliced onions into a layer on the bottom of the pan.
• Season the turkey thighs on each side with salt, pepper and poultry seasoning to taste (the poultry seasoning is strong so use a light hand with this).
• Cut each pat of butter into smaller cubes and place them on various spots all over the skin on each turkey thigh.
• Place the turkey thighs, skin side up, on top of the onions.
• Roast for 50 minutes-1 hour until they reach an internal temperature of 165 degrees.
• Remove them from the oven and let them rest in a foil tent for 10 minutes. Serve immediately.

CAJUN OVEN ROASTED TURKEY THIGHS

Steps:

• Preheat oven to 350 degrees.
• Meanwhile soften butter. Make a batch of homemade Cajun spice blend or use your favorite store brand. You'll also need 4 medium sized slices of onion (not 4 onions). Set aside
• Wash turkey thighs and pat dry with paper towels making sure they are completely dry.
• Divide soften butter and rub over entire surface of each turkey thigh. Season each side of each thigh generously with kosher salt, the Cajun spice blend, and black pepper.
• Add sliced onions in skillet then lay turkey thighs on top of bed of onions.
• Place thighs in the oven to roast for 1hr and 30 minutes to 1hr and 45 minutes. Oven temperatures may vary which can result in your thighs roasting upward to 2 hours. Baste thighs with pan juices every 30 to 40 minutes during cooking process.
• You can check for done-ness by inserting a meat thermometer into the thickest part of the thigh. If the thermometers reads 180 degrees, they are done. You can also check by gently pressing the thighs with your fingers after recommended cooking time. If the juices run clear, the thighs are most likely done.

EASY ROASTED TURKEY THIGHS AND DRUMSTICKS

Steps:

• Preheat your oven to 350° and drizzle olive oil into the bottom of a roasting pan.
• Pat the turkey thighs and drumsticks dry with paper towel.
• Insert your finger under the neat the skin of all turkey pieces, gently separating the skin from the flesh. Rub softened butter underneath the skin and over top of each turkey piece.
• Season with salt and pepper and place into your prepared roasting pan.
• Sprinkle with poultry seasoning and cover the pan tightly with aluminum foil.
• Roast the turkey on the middle rack of your preheated oven for 1 hour. Remove foil, and using oven mitts, tip the roasting pan and baste the turkey pieces with the pan juices.
• Add in the potato halves, baste, season with salt and pepper and continue to roast uncovered for 20 minutes. Totally 40 to 60 minutes or until the potatoes are tender and the turkey is fully cooked and the skin is deliciously crisp and brown. I use an instant read thermometer and insert it into the thigh (avoiding the bone) to get an accurate temperature of 165°F.
• Once roasted, remove the turkey thighs and drumsticks from the pan and place on a platter and scatter with potatoes. Let the turkey rest for 15 minutes or so tented under foil before serving.

INSTANT POT TURKEY THIGHS

Steps:

• Use a paper towel to pat dry the turkey thighs completely dry. Rub Italian seasoning, salt, and pepper evenly all over the thighs to season. Set aside on a plate for at least 10 minutes.
• Turn on the Sauté function on high on the instant pot. Add oil and heat until the hot oil sizzles, about 1 minute. Sear the turkey thighs for about 5 minutes on each side until golden brown. Note that the turkey doesn't need to be fully cooked at this point (and will not be).
• Add onions, garlic, bay leaves, and rosemary. Sauté until tender, about 2 minutes. Pour in wine, chicken broth, and tomato sauce. Mix well until evenly combined.
• Switch to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the turkey thighs pressure cook until tender, about 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
• Stir in parsley and season with salt and pepper to taste (I used 1 teaspoon salt and 1/2 teaspoon pepper). Serve over rice or mashed potatoes, if desired.

TURKEY THIGH CACCIATORE

Steps:

• Season thighs with salt and pepper.
• Place into crockpot.
• Top with all other ingredients.
• Cook on low for 7 1/2 hours.
• Carefully remove thighs from pot and shred meat from the bones.
• Place meat on piping hot rice, top with sauce.

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.

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.

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.