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Braised Turkey Thighs

2 Turkey thighs; about 2 pounds, skin and excess fat removed
1 c Dry red wine; OR 1 c Chicken broth plus 1 T. red-wine vinegar
1 c Onions; thinkly sliced
2 ts Minced garlic
1/2 ts Dried rosemary
1/2 ts Sage
1/2 ts Thyme
1/2 ts Salt


Gravy
1/4 c Water
2 tb All-purpose flour; (up to 3)


Eight to 12 hours before cooking, put all except Gravy ingredients in gallon-size ziptop plastic bag. Seal and turn to mix ingredients. (If using slow cooker with removable stoneware insert, marinate and refrigerate ingred in covered instert, thenset in electric base and turn to high or low, do not preheat electrical base.)


To Cook in Oven: Heat oven to 325 F. Empty bag into a 4-5 quart Dutch oven. Bake, tightly covered, 1 1/2 hours or until turkey is tender.


To Cook in Slow-Cooker: Empty bag into a 3 1/2-4 or 5 quart slow-cooker. Cook on High 4-5 hours or on Low 8-10 hours until turkey is tender. Remove turkey thighs to cutting board and cover loosely with foil.


To thicken gravy on rangetop: Heat cooking liquid over Medium-High heat. Whisk 2 tablespoons flour and the water until well blended. Whisk into liquid, bring to a boil and whisk 4-5 minutes until thickened. To thicken gravy in Slow-Cooker: Set slow-cooker to High and cover. Whisk 3 tablespoons flour and the water until well blended. Whisk into liquid in slow-cooker. Cover and cook 15 minutes, stirring once, until thickened. To serve: cut meat in large pieces from both sides of thigh bone to give you 4 large pieces. Arrange on serving plates. Spoon some gravy on meat. Serve remaining gravy from a sauceboat.


Serves 4.



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