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

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Home Cooking 13

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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