CRANBERRY ORANGE TURKEY THIGHS RECIPE
The flavors of Thanksgiving come through with this simple Cranberry Orange Turkey Thighs recipe that only takes one pan!
Provided by Steph Gaudreau
Categories Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Pat the turkey thighs dry with paper towel, and lightly sprinkle them with salt and pepper on both sides. Preheat the oven to 400F.
- In a large cast iron skillet, melt the ghee over medium-high heat. When the fat is shimmering, add the turkey thighs skin side down. Sear for 5+ minutes or until the turkey skin releases easily from the pan and is golden in color. Sear for another 5 minutes with the flesh side down. Turn off the heat.
- Carefully arrange the orange slices and herbs by tucking them under the seared meat. Use tongs because the meat is hot.
- Put the whole cast iron skillet into the oven, and roast the turkey thighs for 45+ minutes or until a meat thermometer reads 165F when inserted into the thickest part of the meat (not on the bone) or until the juices run clear. You may need more or slightly less time depending on the size of the turkey thighs, so watch accordingly.
- After 20 minutes goes by, sprinkle the fresh cranberries over the top of the meat and continue roasting.
- Adjust seasonings with salt and pepper.
Nutrition Facts : Calories 63 kcal, Carbohydrate 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 5 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TURKEY THIGHS WITH CRANBERRY ORANGE GRAVY
The sauce is sooooo good. Cooking this in a crockpot makes it just fall off the bone
Provided by barbara lentz
Categories Turkey
Time 8h10m
Number Of Ingredients 10
Steps:
- 1. Place thighs in crockpot.
- 2. Mix together cranberry sauce, orange juice, onion soup mix, garlic cloves, salt and pepper and pour over turkey thighs. Cook on low 8 hours.
- 3. Remove turkey from crock. Strain juices into a saucepan. Bring to a boil. Mix together the triple sec and cornstarch. Whisk the cornstarch mixture into gravy until thickened. Add the cream of mushroom soup. Serve over turkey and there is plenty for potatoes. Garnish with parsley
TURKEY THIGHS IN BROWN SAUCE
Turkey thighs are pan seared and then cooked in a sauce of canned soup and broth with onions, mushrooms, garlic and a little sherry wine. Serve the turkey and sauce with hot cooked rice.
Provided by Elizabeth
Categories Meat and Poultry Recipes Turkey
Time 1h
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 21.3 g, Cholesterol 92.1 mg, Fat 16.3 g, Fiber 1.8 g, Protein 41.1 g, SaturatedFat 3.8 g, Sodium 401.9 mg, Sugar 2.2 g
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