b>turkey thighs dry with paper towels, then sprinkle with salt and pepper. In
Salt and pepper the turkey thighs.
Sprinkle with oil and place in baking pan. Bake at 350\u00b0 for 25 minutes.
Saute potatoes in butter and 1 tsp oil for 15 minutes, turning frequently.
Baste turkey with white wine.
Add rosemary, bay leaves and thyme.
Add sauteed potatoes around turkey and return to oven. Continue baking another 20 minutes.
Pour the cooking fluid into a measuring cup. Remove excess fat and serve turkey with sauce on the side for dipping or pour some over turkey.
Place the turkey thighs in a crockpot or other non-TM slow cooker.
Combine all other ingredients and add to cooker.
Cook on low 5-6 hours or until thighs are tender and fully cooked.
Seems like there should be more to this, doesn't it.
Season the turkey thighs then shape each into a
Heat oven to 350.
I use bone-in with skin turkey thighs, it adds
Sprinkle flour into oven bag and place it in a 9x11-inch
Preheat the oven to 375. Place the thighs in a baking dish and put the vegetables around and under. Season the turkey with the herbs, salt and pepper. Cover and bake for 2 hours. Turn oven up to 450,Uncover the turkey and brush on some maple syrup, bake for 15 minutes and then brush on some more maple syrup. Continue baking until the skin is golden and the juices run clear. Strain the vegetables out of the drippings and make gravy, if desired.
nd pepper in a medium mixing bowl. Add the turkey thighs and turn
Use about 1 T. Oil and 1 T. spice per Turkey Thigh.
Put oil in non-stick pan, heat, and add spice.
When heated up and fragrant add turkey thighs.
Brown thighs on stove top for about five minutes per side.
Transfer to Oven and bake at 350 degrees for an hour.
Rinse turkey thighs.
Pat dry.
Peel and chop onion.
In a
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.
In slow cooker, place parsnips. Top with turkey.
In a small bowl, combine mustard, maple syrup and tapioca. Pour over turkey. Cover and cook on high for 3 hours.
Place turkey thighs in crockpot.
Add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder.
Cover and cook on low for 10 to 12 hours.
Remove turkey from bones; discard bones.
Shred turkey and return to pot.
Stir to combine well with sauce.
Spoon meat and sauce onto a tortilla and roll up.
Garnish with cheese, sour cream, tomatoes and lettuce.
Repeat with remaining tortillas.
Cube turkey thighs into desired size and place into canning jars.
Add 1 t salt to each quart jar of meat.
Add dash pepper to each quart jar of meat.
Seal with lids and cook 2 1/2 hours over medium heat in a regular canner.
Please note that it is not necessary to add any water to the jars- only the meat, salt& pepper.
The meat will create its own juices.
For the Filling:
Place a rack in middle of oven; preheat to
tal rack to accomodate both turkey portions in a single layer.
Clean and debone turkey thighs, removing skin and connective tissues,
1. Pour in the bag of frozen vegetables
at a large ovenproof Dutch oven or cast-iron skillet
Preheat oven to 350\u00b0F.
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.