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I have Turkey Thighs

TMT1977 May 16, 2010 01:07 PM

I picked up some Turkey Thighs at the grocery store for cheap. Now what? I was thinking maybe an Asian Marinade utilizing Tamari, sesame oil, scallions, garlic, ginger and red pepper flakes....OR....

I dunno....

I'd be eternally grateful for your ideas. Thanks in advance.

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  1. t
    TMT1977 RE: TMT1977 May 16, 2010 01:10 PM

    Maybe I should mention. I have a gas grill. I also have a convection oven. And I have a pretty well stocked spice cabinet. I also have fresh rosemary, chives and flat leaf Italian parsley in the garden.

    1. m
      maomi RE: TMT1977 May 16, 2010 01:36 PM

      don't have any inspired suggestions for flavoring, but I've often cooked them in a crock pot, then used the generous amount of tender meat in any number of dishes like chili, casseroles, and sandwiches.

      1. Indirect Heat RE: TMT1977 May 16, 2010 01:43 PM

        With chicken thighs, I tend to go with grilled tandoori flavours. I think that would go well with turkey thighs, too, though the cooking would take a bit longer.

        Tandoori marinade:

        1 cup chopped fresh cilantro
        8 garlic cloves
        1 tablespoon ground cumin
        1 tablespoon sweet paprika
        1 tablespoon coarse kosher salt
        ½ teaspoon cayenne pepper
        ½ cup olive oil
        1 cup plain whole-milk yogurt
        ¼ cup fresh lime juice


        1. b
          Beckyleach RE: TMT1977 May 16, 2010 01:48 PM

          Go ahead and hit me, but your thread title sounded like something overheard in the girl's locker room, in Junior High. :-) Glad you're not REALLY so down on yoruself, TMT! ;-)

          4 Replies
          1. re: Beckyleach
            Bada Bing RE: Beckyleach May 16, 2010 04:41 PM

            I thought the same thing. We should have a contest for the thread most strikingly misunderstandable!

            1. re: Bada Bing
              TMT1977 RE: Bada Bing May 16, 2010 05:49 PM

              Haha. I'm not much of a linguist, am I?

            2. re: Beckyleach
              Jennalynn RE: Beckyleach May 16, 2010 06:00 PM


              I was going to suggest the Stairmaster and some moisturizer.

              1. re: Jennalynn
                souschef RE: Jennalynn May 16, 2010 08:12 PM

                I was going to offer my sympathies. From the other smartass responses it's comforting to know that I'm not the only one here with a twisted mind.

            3. goodhealthgourmet RE: TMT1977 May 16, 2010 02:35 PM

              my first thoughts were marinated (lemon & herbs) & grilled; turkey osso bucco; or a Moroccan-spiced braise or tagine.

              for inspiration:

              1. junescook RE: TMT1977 May 16, 2010 03:07 PM

                Our favorite entree is oven braised turkey thighs.

                Prehaet oven to 350. Season thighs liberally with poultry seasoning and s&p to taste and place into a large covered ovenware dish. (I use a big oval corning one.)
                Add 1 1/2 cup chicken stock.
                Cover and cook for 1 1/2 to 2 hours.
                Uncover and cook for 30 minutes more until the skin is crispy.
                The meat will be very tender and moist and the skin crispy. Also, the fat will render out.

                I am forced to make this close to once a week. We make it for company and friends who I've iven the recipe to have become devotees. Easy and delicious.

                1. chef chicklet RE: TMT1977 May 24, 2010 12:02 PM

                  Actually when I read the title, I thought, Amen sister, I feel your pain. Let's start a support group. Then I read the body of your topic, and get it.

                  I like the idea of scallion, oil, etc.. that's how I roll, in fact had chicken breasts that way last night. But with turkey legs, maybe you could bbq them? Using the usual vinegar and tomato base. Crock pot them first and finish on the bbq, and perhaps make pulled turkey legs on rolls? I'd do it.

                  1. k
                    kizil RE: TMT1977 May 24, 2010 12:15 PM

                    you can smoke them on the grill and they taste very much like the brisket we used to get in Texas.

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