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Turkey Thighs - Can't Fail, Best Part of the Turkey

Niki Rothman Apr 27, 2006 03:38 PM

Do you ever crave turkey aside from Thanksgiving? Around the New Year I roasted an 8 pound turkey in my little rotisserie & it was delicious, but it was still a lot of meat. Well, kudos to my mother who had a brilliant idea which I tried last night, & it turned so well that it's going into the regular dinner rotation around here.

Turkey thighs! It tasted like the best of Thanksgiving and could not have been easier. In the Cuisinart I buzzed about 8 large slices of bread (for East Coast - Pepperidge Farms white - 10 slices, West Coast - Orowheat Oat Nut). Placed crumbs in buttered glass cassrole. In Cuisinart minced onion & 2 c celery, 3 cloves garlic and fried gently in butter until liquid evaporated. Add to crumbs and add 1 - 2 tsp. Bell's Poultry Seasoning (taste after one). Sprinkle with water to lightly moisten. Removed skin and obvious fat from 2 thighs (1 1/2 # total) & placed skin side up over the crumbs. 400 for 1/2 hr. to sear, then covered and down to 325 until done - maybe close to 2 hours total. So very delicious. Stuffing was moist but crisp on the bottom. Turkey was so tender, pulled off the bone easily with a fork & so moist no gravy required.
Served with baked potato, steamed sliced carrots and string beans mixed with a little unsalted butter, sugar and salt. Husband's verdict: "Excellent!"

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  1. m
    meb903 RE: Niki Rothman Apr 27, 2006 04:05 PM

    sounds delicious - i'm going to try it. thanks for sharing.

    1 Reply
    1. re: meb903
      Niki Rothman RE: meb903 Apr 27, 2006 04:10 PM

      I wonder how it would come out at 400 the whole time, still covering after a half hour. Would be done sooner. Still as moist? Going to try that next time.

    2. a
      Arbuckle RE: Niki Rothman Apr 27, 2006 04:11 PM

      Sounds great, but why remove the skin?

      3 Replies
      1. re: Arbuckle
        Niki Rothman RE: Arbuckle Apr 27, 2006 04:46 PM

        Must have been a couple thousand calories of fat under that skin - seriously. There was still plenty of marbling of the meat and juice left to moisten the stuffing well. My feeling about fat is that when it is very easily removed I remove it, and find healthy ways to add flavor. Not a fanatic about fat. If you love the crispy skin place it in a pan by itself and no doubt after about an hour most of the fat will have melted off it & you can salt it and have a little crispy skin appetizer.

        1. re: Niki Rothman
          lynn RE: Niki Rothman Apr 27, 2006 06:13 PM

          agreed, the best part. i brine them, then modified the cooks illustrated method of roasting chicken parts. heat a a bit of oil in cast iron pan to smoking. saute skin side down for 5 minutes at high heat. turn over and saute another 3 minutes.

          at that point, the recipe called for turing parts skin side up and roasting in a 450-oven for 15-20 minutes.

          the turkey thighs take about 30 minutes. i'm sure if you placed the thighs over the stuffing and finished roasting in a fairly high oven, it would turn out fine. crispy skin, but with far less fat since most of it would be left in the sauteing (sp) pan. and the meat juices would go into the stuffing.

          1. re: Niki Rothman
            Arbuckle RE: Niki Rothman Apr 28, 2006 10:03 AM

            Sounds like turkey gribenes! A splendid idea - thanks.

        2. m
          Marie RE: Niki Rothman Apr 27, 2006 06:28 PM

          Place turkey thighs, wings and/or legs in a tightly covered casserole dish or covered roasting pan. Roast for two hours at 350 degrees.

          They brown in the covered dish, the turkey is very moist and falling off the bone, and you'll find delicious carmelized juices at the bottom of the pan. The time and temperature is not critical as long as the cooking time is long enough for the meat to start to fall off the bone and the pan is covered so they stay moist during the cooking.

          1. t
            Tracy L. RE: Niki Rothman Apr 28, 2006 01:27 AM

            I love turkey thighs too. During the summer I smoke a thigh or too (on the barbeque), it is amazing and much more affordable than the smoked turkey parts you buy in the grocery stores and many, many times tastier.

            1. b
              Bride of the Juggler RE: Niki Rothman Apr 28, 2006 09:16 AM

              I am always amazed how cheap turkey parts other than the breast are. It's as if they make all the profit on the breast, and are practically giving the rest away. I guess you could say the rest is 'just gravy.'

              Thank you.

              1. a
                Anne H RE: Niki Rothman Apr 29, 2006 09:45 PM

                I just bought turkey thighs, have been debating how to cook them, will try this. I'm a little vague on how much meat is on a turkey thigh-- what is the ratio of people to turkey thighs for dinner? One to one? Two to one? Is one turkey thigh more or less than a chicken leg and thigh?

                1 Reply
                1. re: Anne H
                  Niki Rothman RE: Anne H May 1, 2006 04:27 PM

                  The 2 small ones I baked made 3 servings. Not huge servings, average - maybe 6 oz. cooked meat per serving. But if you are talking about big thighs - all bets are off as far as me personally estimating. BUT, like all poultry, the smaller sized bird yields the more tender meat.

                2. h
                  Hugh Lipton RE: Niki Rothman Apr 30, 2006 10:41 PM

                  I have the buthcer bone and butterfly them leaving the skin on. Season them with garlic powder, seasoned salt and paprika. One thigh will easily serve two people if not three. I pladce them on a cookie sheet and bake in a 375 degree oven for 45 mins to an hour and it is wonderful and easy.

                  1 Reply
                  1. re: Hugh Lipton
                    ChowFun (derek) RE: Hugh Lipton May 1, 2006 12:41 PM

                    Butterflying them sounds like a great idea....
                    does the skin crisp up at this temperature?

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