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
SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS
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
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.
THE GREATEST GRILLED TURKEY
Although not very traditional, grilling turkey is the best way of cooking it -- it comes out tender and juicy every time! The turkey drippings may be used to prepare a gravy by placing a metal pan under the turkey inside the roasting pan, and mixing in about 1/2 cup water, adding more water as necessary to prevent the drippings from scorching. Remove the pan about 30 minutes before the turkey is done cooking.
Provided by Bob Cody
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 18
Number Of Ingredients 4
Steps:
- Prepare an outdoor grill for indirect medium-high heat.
- Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
- Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 0.1 g, Cholesterol 178.7 mg, Fat 22 g, Protein 61.2 g, SaturatedFat 6.3 g, Sodium 148.2 mg
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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