Sun Oven Cardamom Honey Roast Turkey Thighs Food

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.

SUN OVEN ROAST TURKEY THIGHS WITH SAGE AND GARLIC

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.

OVEN ROASTED TURKEY THIGHS

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9X13 X2 inch baking pan with non stick cooking spray. Then add the baby carrots, and fresh sprigs of rosemary & thyme, cloves garlic, onion sections and sweet peppers.
• 2. These are the beautiful turkey thighs that I purchased.
• 3. Combine the granulated onion and garlic with steak seasoning and Mrs. Dash in a small bowl. Then generously sprinkle over each of the turkey parts top and bottom.
• 4. Lay in baking pan on top of the vegetable bed. Add the chicken broth if desired. Spray top with non stick cooking spray, and add additional sprigs of fresh herbs. Add pan to preheated 350 degrees F. oven and bake for about 1 hour & 25 minutes, or until juices run clear when pierced with a fork and an instant read thermometer reaches 165 degrees F. I then covered the pan with foil and returned to the oven an additional 20 minutes to create a softer texture in the skin. That's optional.
• 5. Remove from oven, and make gravy from pan drippings if desired, serve vegetables with additional sides.

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).

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.

TURKEY THIGHS AND STUFFING

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.

BBQ TURKEY THIGHS

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.

SUN OVEN CARDAMOM-HONEY ROAST TURKEY THIGHS

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.