Baked Turkey Thighs In Wine Herbs Recipes
HERB-ROASTED TURKEY THIGHS
If you are having a smaller Thanksgiving this year, oven-roasted turkey thighs is the way to go.
Provided by Lauren Magenta
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
- Pat turkey thighs dry with a paper towel; season with salt and pepper.
- Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
- Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 849.3 calories, Carbohydrate 33.7 g, Cholesterol 255.7 mg, Fat 51.6 g, Fiber 5.9 g, Protein 63.5 g, SaturatedFat 23.2 g, Sodium 1549.4 mg, Sugar 4.6 g
AMAZINGLY SUCCULENT ROAST TURKEY THIGHS
This recipe makes moist and tender turkey thighs the whole family will love.
Provided by MJdeCA
Categories Meat and Poultry Recipes Turkey
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
- Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
- Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
- Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.
Nutrition Facts : Calories 505.6 calories, Carbohydrate 9.6 g, Cholesterol 178.3 mg, Fat 17.4 g, Fiber 1.8 g, Protein 73.8 g, SaturatedFat 4.8 g, Sodium 693.4 mg, Sugar 3.6 g
BAKED TURKEY THIGHS IN WINE-HERBS
Tender, moist turkey flavored with rosemary, thyme and bay leaf--a crowd-Pleaser. Original recipe by Earl Peyroux.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper the turkey thighs.
- Sprinkle with oil and place in baking pan. Bake at 350° for 25 minutes.
- Sauté potatoes in butter and 1 tsp oil for 15 minutes, turning frequently.
- Baste turkey with white wine.
- Add rosemary, bay leaves and thyme.
- Add sautéed potatoes around turkey and return to oven. Continue baking another 20 minutes.
- Pour the cooking fluid into a measuring cup. Remove excess fat and serve turkey with sauce on the side for dipping or pour some over turkey.
Nutrition Facts : Calories 191.7, Fat 5.7, SaturatedFat 3, Cholesterol 11.4, Sodium 70.2, Carbohydrate 27.9, Fiber 2.9, Sugar 2.5, Protein 3.3
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- The night before cooking, place one oven roasting bag inside the other. Place the turkey inside both bags, then pour in broth and the wine. Seal the bags, pressing out as much air as possible. Gently turn the bags to coat turkey, then place it in a shallow roasting pan. Refrigerate overnight, turning a few times.
- Preheat an oven to 350 degrees F. Line the roasting pan with long sheets of aluminum foil long enough to cover the turkey with. Remove the turkey from the roasting bags and place it into the roasting pan. Reserve marinade.
- Stir together the dried herbs, salt, and pepper in a small bowl. Rub the herb mixture inside both cavities of the turkey, as well as under the skin, then stuff with the celery, carrots, onion, orange wedges, and garlic. Truss the turkey (with twine or skin.) Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Rub the remaining herb mixture on the outside of the turkey skin.
- Wrap the foil over the top of the turkey, and seal. Try to avoid letting the foil touch the skin of the turkey breast or legs.
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