Turkey Thighs In Brown Sauce Food

TURKEY THIGHS IN BROWN SAUCE

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.

BROWN SUGAR-SOY TURKEY LEGS

Steps:

• For the brine: In a medium saucepan, bring 1 quart water to a boil. Add the salt, ginger, peppercorns and star anise, if using. Turn the heat to low and simmer 10 minutes. Pour into a large container with 1 quart orange juice and 2 quarts water and stir well. Add the turkey legs and refrigerate 8 hours or overnight (no more than 18 hours).
• Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the turkey legs from the brine and place on the prepared baking sheet. Mix together the remaining cup orange juice and 1 cup water and pour into the pan. Cover tightly with aluminum foil, and bake for 40 minutes.
• For the glaze: Meanwhile, in a small saucepan over medium heat, cook the brown sugar with 1 cup water, stirring occasionally with a wooden spoon, until the sugar begins to melt. Reduce the heat to low and continue to cook until the caramel begins to bubble, about 4 minutes.
• Remove the pan from the heat and carefully pour in the soy sauce 1/4 cup at a time (the caramel will bubble and steam, so keep it at an arm's distance and allow it to calm down between additions). Stir in the fish sauce, scallion whites, garlic and jalapenos. Return to medium heat and cook, stirring occasionally, until the sauce comes to a simmer. Remove the foil from the turkey legs. Baste the turkey legs with half of the caramel sauce, flipping the legs over to coat both sides, and bake for another 20 minutes. Repeat the process with the remainder of the sauce, and continue to cook until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, about 15 more minutes. Remove to a serving dish and cover with foil, then allow to rest for at least 15 minutes before serving. Garnish with the scallion greens.

SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS

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.

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.

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.

TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!

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.