Turkey Thighs With Pickled Cranberries And Onions For Two Recipes

ROAST TURKEY THIGHS FOR TWO

Steps:

• Preheat the oven to 400 degrees.
• Lightly drizzle a small amount of oil on the bottom of the pan.
• Spread the sliced onions into a layer on the bottom of the pan.
• Season the turkey thighs on each side with salt, pepper and poultry seasoning to taste (the poultry seasoning is strong so use a light hand with this).
• Cut each pat of butter into smaller cubes and place them on various spots all over the skin on each turkey thigh.
• Place the turkey thighs, skin side up, on top of the onions.
• Roast for 50 minutes-1 hour until they reach an internal temperature of 165 degrees.
• Remove them from the oven and let them rest in a foil tent for 10 minutes. Serve immediately.

TURKEY THIGHS WITH PICKLED CRANBERRIES AND ONIONS FOR TWO

Steps:

• Finely grate 1/2 teaspoon zest from the lemon and put it in a small bowl with the garlic and thyme. Halve the lemon and squeeze 1 tablespoon of the juice into the bowl. Mix everything into a paste.
• Pat the turkey thighs dry and season with salt and pepper. Smear turkey with the paste and place thighs on a plate. Refrigerate, uncovered, so the skin can dry out, for at least 2 hours and up to 2 days.
• Meanwhile, squeeze the remaining juice from the lemon halves into a medium bowl. Add the onion, cranberries, lime juice, sugar and 1/4 teaspoon salt, tossing well. Let the mixture sit at room temperature, tossing occasionally, until the onions wilt and turn pink, 1 hour. Cover and refrigerate until serving. (These can be made up to 3 days in advance.)
• Heat oven to 375 degrees. Put turkey thighs on a baking pan and dot with butter. Roast the thighs for 40 to 50 minutes, until the skin is crisp, the meat is cooked through and the juices run clear. (No need to rest here.)
• Serve turkey with a little of the cranberries and pickles on top, with herbs scattered over everything.

TURKEY THIGHS WITH CRANBERRY ORANGE GRAVY

Steps:

• 1. Place thighs in crockpot.
• 2. Mix together cranberry sauce, orange juice, onion soup mix, garlic cloves, salt and pepper and pour over turkey thighs. Cook on low 8 hours.
• 3. Remove turkey from crock. Strain juices into a saucepan. Bring to a boil. Mix together the triple sec and cornstarch. Whisk the cornstarch mixture into gravy until thickened. Add the cream of mushroom soup. Serve over turkey and there is plenty for potatoes. Garnish with parsley

TURKEY THIGHS IN BROWN SAUCE

Steps:

• Rinse and pat the turkey thighs dry with paper towels, then sprinkle with salt and pepper. In a shallow bowl, mix the flour with poultry seasoning until well combined.
• Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour, shake off excess flour, then cook the turkey thighs in the hot oil until the meat is browned, about 5 minutes per side.
• Stir the onion, mushrooms, and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent, about 5 minutes. Whisk the chicken broth, cream of chicken soup, and sherry together in a bowl, and stir in the oregano, parsley, and garlic powder. Pour the mixture over the turkey thighs. Cover the pan, reduce heat to medium-low, and simmer until the turkey meat is no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs, and serve with sauce.