Orange Jalapeno Mustard Turkey Thighs Recipes

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ORANGE JALAPENO MUSTARD TURKEY THIGHS



Orange Jalapeno Mustard Turkey Thighs image

Another sweet and tangy recipe. Between using the thigh and slow cooking, this comes out very tender and juicy.

Provided by ChrisMc

Categories     Poultry

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 turkey thighs
3/4 cup honey mustard
1/2 cup orange juice
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 jalapenos, seeded and minced
1 clove garlic, crushed
1/2 teaspoon orange rind

Steps:

  • Place the turkey thighs in a crockpot or other non-TM slow cooker.
  • Combine all other ingredients and add to cooker.
  • Cook on low 5-6 hours or until thighs are tender and fully cooked.
  • Seems like there should be more to this, doesn't it.

BAKED TURKEY THIGHS IN WINE-HERBS



Baked Turkey Thighs in Wine-Herbs image

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

2 turkey thighs
salt and pepper
2 teaspoons olive oil or 2 teaspoons peanut oil
3 lbs tiny new potatoes
3 tablespoons butter
1 cup white wine
2 teaspoons rosemary
2 bay leaves
1 teaspoon thyme

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

ROASTED TURKEY RUBBED WITH ROASTED JALAPENO, FRESH SAGE AND ORANGE BUTTER



Roasted Turkey Rubbed with Roasted Jalapeno, Fresh Sage and Orange Butter image

Provided by Bobby Flay

Categories     dessert

Time 3h15m

Yield Serves: 6

Number Of Ingredients 7

2 cups fresh orange juice
2 sticks unsalted butter, at room temperature
Zest of 1 orange, finely grated
3 jalapenos, roasted, peeled, seeded
1/4 cup fresh sage leaves
Salt and freshly ground black pepper
1 fresh turkey (16 pounds)

Steps:

  • Put orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until reduced about 1/4 cup. Let cool to room temperature.
  • Put the butter, cool orange syrup, zest, jalapeno and sage in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl. Can be made 1 day in advance and stored, covered in the refrigerator. Bring to room temperature before using.
  • Preheat oven to 450 degrees F. Remove neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Rub the entire surface with 1/2 of the butter. Season the skin and the cavity liberally with salt and pepper. Truss the turkey and place on rack in a large roasting pan.
  • Roast the turkey for 30 minutes, then turn the temperature down to 375 degrees and continue roasting for 1 1/2 hours or until the internal temperature reaches 165 degrees F, brushing with the remaining butter every 15 minutes. Remove the turkey from the oven and let rest for 20 minutes before carving.

HERB-ROASTED TURKEY THIGHS



Herb-Roasted Turkey Thighs image

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

½ cup salted butter, at room temperature
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons dried parsley
2 teaspoons garlic powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
4 thigh, bone removeds Turkey thigh, pre-basted, meat and skin, cooked, roasted
1 pound baby potatoes
2 large onions, roughly chopped
8 cloves garlic, minced
1 drizzle olive oil
1 medium lemon, zested and juiced

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

PESTO ROASTED TURKEY THIGHS



Pesto Roasted Turkey Thighs image

While making a fresh batch of pesto I came up with this recipe. I am on a healthy eating part of my life and am really enjoying garden fresh veggies and herbs. Thanks to my doctor for being so persistent I had to change or die before 60. The farmers market and I are close friends now. Plus I have a dozen pots of fresh herbs waiting to be used, so here goes the recipe.

Provided by Mike_in_Houston

Categories     Lunch/Snacks

Time 1h

Yield 3 thighs, 3 serving(s)

Number Of Ingredients 5

2 -3 turkey thighs
1/2 cup fresh basil pesto
1/2 onion, sliced thinly
1 -2 teaspoon good quality olive oil
fresh ground pepper

Steps:

  • Heat oven to 350.
  • I use bone-in with skin turkey thighs, it adds more flavor to the dish.
  • Take your turkey thighs and loosen the skin some without detaching.
  • Put a heaping tablespoon of pesto between skin and meat, cover with skin and lightly massage.
  • Take some left over pesto and rub over the outside of the thighs covering the top and bottom of each thigh with the pesto.
  • Take the sliced onion and put on parchment lined baking sheet pan. The onions should be in 2-3 small piles, one pile for each thigh.
  • Place turkey thighs on the onion piles.
  • Lightly grind pepper over the thighs.
  • Place in oven and bake until the tops are browned and the thighs are cooked completely through.

Nutrition Facts : Calories 48.5, Fat 2, SaturatedFat 0.5, Sodium 9.9, Carbohydrate 7.4, Fiber 4.8, Sugar 1, Protein 3

HAPPY ORANGE TURKEY



Happy Orange Turkey image

Here's the perfect centerpiece for your Thanksgiving feast. Champagne and oranges flavor this special bird that will become one of your favorite turkey recipes ever. -Tara Baier, Menomonie, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 24 servings.

Number Of Ingredients 14

3 medium oranges
1/2 cup butter, softened
1 turkey (14 to 16 pounds)
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1 small onion, cut into wedges
4 fresh rosemary sprigs
2 fresh thyme sprigs
2 tablespoons all-purpose flour
Turkey-size oven roasting bag
1-1/2 cups Champagne
1/2 cup orange juice

Steps:

  • Finely grate zest from oranges. Cut the fruit into wedges. Combine softened butter and orange zest. With fingers, carefully loosen skin from the turkey; rub butter mixture under the skin., Pat turkey dry. Combine the garlic powder, salt and pepper; rub over the outside and inside of turkey. Drizzle with melted butter. Place the oranges, onion, rosemary and thyme inside the cavity. Skewer turkey openings; tie drumsticks together., Place flour in oven bag and shake to coat. Place oven bag in a roasting pan. Place turkey, breast side up, in bag. Pour Champagne and orange juice over turkey. Cut six 1/2-in. slits in top of bag; close bag with tie provided., Bake at 325° for 3-3/4 to 4-1/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Remove turkey to a serving platter and keep warm. Let stand for 20 minutes before carving. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 374 calories, Fat 19g fat (7g saturated fat), Cholesterol 156mg cholesterol, Sodium 238mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.

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