BRAISED TURKEY THIGHS RECIPES

BRAISED TURKEY THIGH | BETTER HOMES & GARDENS

Braised Turkey Thigh | Better Homes & Gardens image

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Number Of Ingredients 12

Ingredients

¼ teaspoon ground sage or poultry seasoning
1 0.75-1.25 pound turkey thigh, skinned
1 tablespoon cooking oil
¾ cup water
2 tablespoons dry white wine
1 teaspoon instant chicken bouillon granules
1 small clove garlic, minced
1 bay leaf
1 medium carrot, cut into 1-inch pieces (1/2 cup)
2 green onions, sliced
2 tablespoons long grain rice
Dash paprika

Steps:

Rub sage or poultry seasoning into turkey thigh. In a medium skillet cook turkey thigh in hot oil over medium heat for 6 to 8 minutes or until brown, turning turkey occasionally. Drain off fat.
Add water, wine, bouillon granules, garlic, and bay leaf to skillet. Cover and simmer slowly (for 3/4-pound thigh allow 45 minutes and for 1-1/4-pound thigh allow 60 minutes).
Add carrot pieces, onion, and uncooked rice. Cover and simmer for 25 to 30 minutes more or until turkey thigh is tender. Remove bay leaf. Transfer turkey mixture to a plate and sprinkle with paprika. Makes 1 serving.

Nutrition Facts : Calories 765 calories, CarbohydrateContent 29 g, CholesterolContent 195 mg, FatContent 41 g, ProteinContent 63 g, SaturatedFatContent 11 g, SodiumContent 2271 mg

BRAISED TURKEY THIGHS RECIPE: HOW TO MAKE IT

Braised Turkey Thighs Recipe: How to Make It image

Folks who enjoy dark meat will appreciate this treatment for turkey thighs. An oven bag keeps them nice and moist during baking. Little bits of vegetables add taste and texture to the flavorful gravy.—Loretta Paulus, Venice, Florida

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 45 minutes

Prep Time 15 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup each finely chopped onion, celery and carrots
1/3 cup ketchup
1-1/4 teaspoons salt
1/2 teaspoon paprika
1/8 teaspoon pepper
4 pounds turkey thighs
2 tablespoons all-purpose flour, divided
1 large oven roasting bag
1/2 cup reduced-sodium chicken broth
1/3 cup dry white wine or additional reduced-sodium chicken broth
1 teaspoon dried oregano
2 bay leaves
1/4 cup cold water

Steps:

Preheat oven to 350°. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag. , Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170°-175°., Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups., In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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