Slow Cooker Turkey Thighs Recipes

SWEET AND TANGY SLOW-COOKER BBQ TURKEY THIGHS

Steps:

• Heat the cranberries and 1/2 cup vinegar, covered, in a microwave-safe bowl until the cranberries are softened, 45 to 60 seconds, then transfer to a blender. Add the honey, ketchup, tomato paste, paprika, mustard, garlic, onion powder and 1/2 teaspoon salt, and blend until the cranberries are finely pureed. You should have about 1 1/2 cups of sauce. Reserve and refrigerate 1/4 cup. Pour the remaining 1 1/4 cups into a 6-quart slow cooker.
• Stir together 1 tablespoon salt and a few grinds of pepper in a small bowl to combine.
• Remove the skin from the turkey thighs, and discard. Place the thighs on a large plate, dry well with paper towels and season both sides with the salt-and-pepper mixture. Place the thighs in the slow cooker, and turn to coat in the sauce. Cover with the lid, and turn the heat to high for 4 hours, until the meat is falling off the bone.
• Transfer the thighs to a plate, and let cool for about 10 minutes. Stir the reserved sauce and the remaining 2 tablespoons vinegar back into the pot. When the thighs are cool enough to handle, shred the meat into 1/2-inch strips. Return the meat to the sauce, and stir to coat. Make sandwiches with the meat and potato buns, and serve. Or let the meat cool, and refrigerate up to 2 days.

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

SLOW-COOKER TURKEY THIGHS

Steps:

• Eight to 12 hours before cooking, put all except Gravy ingredients in a 3 1/2-qt or larger slow-cooker. Cover and refrigerate.
• Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.
• Remove turkey thighs to cutting board and cover loosely with foil.
• Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

SLOW-COOKER TURKEY THIGHS WITH HERB GRAVY

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Sprinkle the turkey with the pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
• Add the shallots, garlic, and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add the stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board, and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter, and cover with aluminum foil to keep warm.
• Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together the flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat, and whisk in the parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.

SAGE TURKEY THIGHS

Steps:

• In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175°., Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. , Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

CROCK POT TURKEY THIGHS WITH WHITE WINE AND GARLIC

Steps:

• Serve the turkey with the juices. Enjoy.