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Turkey Thighs In The House. Ideas?

Jennalynn Mar 9, 2007 02:01 PM

I just bought two fresh turkey thighs.

Besides a nice roasting, anyone have any ideas?

I've got a crockpot if that inspires you.

  1. j
    JudiAU Oct 3, 2012 07:59 AM

    I'd roast lightly and then braise with the main goal of turkey stock for thanksgiving and the side benefit of some braised turkey for another purpose.

    1. m
      magiesmom Oct 3, 2012 07:46 AM

      I would stuff them with mushrooms and chard and braise them in mushroom stock and serve them with polenta .

      1. v
        Val Apr 4, 2007 03:46 PM

        The Turkey Osso Buco recipe from Epi was very very good! The gremolata makes the
        dish...one of the better slow-cooker recipes I've tried lately!

        1 Reply
        1. re: Val
          t
          taurus30 Oct 3, 2012 07:41 AM

          I've made the turkey osso buco a while back in my Nesco Roaster. I am currently making this now in my large slow cooker. This is a fantastic meal served over polenta and with a salad. The meat falls off the bone. We love this meal. I'm bringing this thread up to date.......lol

        2. v
          Val Apr 2, 2007 11:57 AM

          I'm trying this recipe tomorrow, Turkey Osso Buco, from epicurious...has anyone else tried it? It's a slowcooker or crockpot recipe:

          http://www.epicurious.com/recipes/rec...

          I'll report back...I already know I'm going to remove skin, season & brown the thighs first and decrease the liquids, but am hoping it will be tasty. ***Ooops, now I see that Jennalynn did try it & liked it***

          1. n
            Nyleve Mar 13, 2007 09:49 AM

            For future reference - they are outstanding when marinated in tandoori marinade and grilled. Depending on the size of the pieces, you'll want to skin and bone them and possibly cut them in half. This is really delicious.

            1 Reply
            1. re: Nyleve
              h
              hammerhead Apr 2, 2007 10:59 AM

              I love turkey thighs. I season them, and roast them on top of a bed of stuffing/dressing and peas and mushrooms.

            2. Jennalynn Mar 12, 2007 05:57 PM

              Thanks all... As suggested, I tried the Turkey Osso Bucco recipe on Epicurious.

              Pretty darn good.

              1. r
                ricepad Mar 12, 2007 11:06 AM

                Bone and skin them, and stud with garlic slivers. Lay a sprig of fresh rosemary in the bone slot, drizzle with olive oil, add salt and pepper, then fold over and marinate in a good red wine, turning frequently. Roast at 350F for about 45 minutes, basting once or twice. The thighs turn out tasting very much like roasted lamb.

                2 Replies
                1. re: ricepad
                  n
                  nance Apr 1, 2007 06:13 AM

                  This sounds really good. How long do you marinate them? Do you roast the thighs with the marinade or reduce it later for a sauce? Thanks

                  1. re: nance
                    r
                    ricepad Apr 2, 2007 10:53 AM

                    I let 'em marinate for at least 3-4 hours in the fridge. I don't think it matters whether you roast in the marinade or not...I've done it both ways, and like it both ways. I do like reducing the marinade for a finishing sauce, tho.

                2. s
                  Sharuf Mar 10, 2007 05:23 AM

                  Here's something I did a while back which was so good I consider it the ultimate turkey thigh treatment.

                  Bone the thighs and cut them in half, leaving an equal amount of skin on each piece.

                  Pound them just enough to flatten a bit. Then marinate in olive oil, lime juice, garlic and oregano.

                  Grill them outside in your barbecue.

                  Serve them with homemade pipian mole.

                  1. r
                    Rhee Mar 9, 2007 03:03 PM

                    Roast them whole in a tightly covered pan with a heavy bottom at 325 degrees for at least an hour and a half..maybe two hours. You'll have a heavenly aroma, carmelized juices and very tender turkey with the succulent meat falling off the bone. In the covered dish it steams and roasts at the same time so its very tender with wonderful gravy.

                    1 Reply
                    1. re: Rhee
                      whs Mar 9, 2007 03:04 PM

                      Any seasoning?

                    2. n
                      nyfoodjoe Mar 9, 2007 02:34 PM

                      smoked ....if one had a smoker

                      1 Reply
                      1. re: nyfoodjoe
                        Davwud Apr 2, 2007 12:01 PM

                        Yes.

                        I usually smoke a few and keep them to make a healthier red beans and rice. Or anything else you'd put a pork hock in.

                        Dt

                      2. whs Mar 9, 2007 02:31 PM

                        Turkey Osso Bucco. Prepared the same way that you would do veal shanks.

                        1 Reply
                        1. re: whs
                          maria lorraine Apr 2, 2007 10:25 PM

                          I've done this using a Lamb Shanks recipe and thought it turned out well.

                          But my first preference would be Mole.

                        2. kare_raisu Mar 9, 2007 02:24 PM

                          Arroz con pollo - sounds boring - but it is fantastic when well made

                          1. Will Owen Mar 9, 2007 02:21 PM

                            Just so happens I was thinking about posting this...

                            I had two turkey thighs which I skinned, salted, then let sit in some seasoned (pepper and herbes de Provence, but that's variable) olive oil while they came up to room temp. Then I browned them in my enameled iron pot, stirred in a chopped onion, poured in a cup of chicken broth, put the lid on and stuck it in a 350º oven for an hour. When the turkey was done, I cut the meat off the bone and chopped it into bite-sized chunks. Then:

                            8-12 oz. elbow macaroni
                            4-5 canned Italian plum tomatoes, seeded and chopped
                            4 canned whole green chiles (Ortega!), chopped
                            1/2 onion, finely chopped
                            oil as needed, s&p

                            While the pasta is cooking, cook the onion in oil until it begins to soften, then add the tomatoes and chiles. When these have become soft and melty, stir in the turkey meat and a cup or so of the broth, and keep warm. When the pasta is still on the firm side of al dente, drain it, then combine it with the other stuff. Add broth or water if needed to have enough to come not quite to the top layer of pasta. I grated a combination of sharp cheddar and jalapeño jack over the top, but I'm like that - you could grate parmesan, or use buttered crumbs, whatever. Anyway, this goes in the oven for about half an hour, until the pasta is cooked and most of the liquid absorbed. We had the leftovers for lunch today, and my wife said, "You've never made this before, but you're going to have to make it again...you DID write it down, I assume." To which I can now honestly reply, "Yes, I did!"

                            1. Lazy Susan Mar 9, 2007 02:06 PM

                              If you decide to roast them and have leftovers, I suggest a turkey pot pie. I just pulled some leftover turkey I had in the freezer out and made one tonight. Pretty easy, and a nice warm way to end the work week.

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