Unroll the turkey thigh. Rub with the mustard, sprinkle
o 400\u00b0F. Season the turkey with salt and pepper then
ver medium heat. Cook the turkey thigh until both sides are brown
ogether and season. Lay the turkey flat and season then place
and cook and stir the turkey thigh pieces until browned and no
nd stir.
Add ground turkey thigh, crumble and brown until cooked
x well.
Rinse the turkey inside and out under cold
issolved.
Place the whole turkey in the brine until completely
Clean and debone turkey thighs, removing skin and connective
arge enough to hold the turkey with two sturdy plastic bags
Debone turkey thigh up to leg joint. Do not detach deboned thigh meat from
ven to 325\u00b0F. Season turkey then place rosemary, garlic and
Rinse poultry.
In a 10-inch skillet combine juice concentrate, vinegar, soy sauce, garlic powder and ginger.
Bring to boiling.
Carefully add turkey.
Reduce heat; cover and simmer 1 1/4 hours or until tender.
Using a slotted spoon and fork transfer turkey to a carving board.
Remove the thigh bone.
Slice the meat.
Cover and keep warm.
nd neck from turkey, reserving neck. Rinse turkey with cold water;
Turkey -- In a large saute pan
ntil smooth then add to turkey stew. Bring to a boil
Remove giblets and neck from turkey; reserve for other uses, if
eat. Add ground turkey and fully cook. Stir turkey into the pot
Cut turkey into narrow strips.
Combine
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.