Turkey thigh collection (6)



Hot BBQ Turkey Thighs

Smoked Jerk Turkey Thighs

Grilled Turkey Spiedies

Grilled Turkey, Portabella and Vegetable Skewers

Oriental Turkey Thighs

Baked Turkey Thighs with Potatoes & Gravy







Hot BBQ Turkey Thighs



Prep: 10 min, Marinate: 4:00, Cook: 15 min.



12 skinless turkey thighs

4 cloves garlic, crushed

2 tsp. chili powder

1/2 cup Hoisin sauce

1/4 cup olive oil

1/4 cup tomato purée

2 lemons, sliced



Slit the thighs horizontally across the surface. Mix together the next

5 ingredients and pour over the turkey thighs. Marinade for 4 hours.

Grill under a preheated moderately hot grill for 15 minutes, turning

frequently. Serve with slices of lemon.



Source: http://www.dwfoods.com/cgi-bin/recipe?id.5164











Smoked Jerk Turkey Thighs



Yield: 24



Jerk Marinade (Yields: 1-1/2 Quarts)

3/4 Cup homemade or bottled hot sauce

1/2 Cup fresh rosemary leaves, picked

1/2 Cup fresh parsley, chopped

1/2 Cup fresh basil, chopped

1/2 Cup fresh thyme, picked

1/4 Cup mustard seeds, coarsely ground

1 Cup scallions, chopped

2-1/4 Teaspoons kosher salt

1-1/4 Tablespoons black pepper

1/2 Cup fresh lime juice

1/4 Cup Dijon mustard

1/4 Cup orange juice

1 Tablespoon ground cumin

1-1/2 Tablespoons ground allspice

3/4 Teaspoon red chile flakes

Brine for Turkey

2 Quarts water

2 oranges, zested

1-1/3 Cups maple sugar

5 Tablespoons kosher salt

2 Cups yellow onions, thick slice

3 Medium bay leaves

2 Teaspoons black peppercorns

10 Cloves garlic, smashed

4 Teaspoons whole mustard seed

2 Teaspoons allspice berries

12 16-Ounce BONE-IN TURKEY THIGHS, skin-on



Jerk Marinade

Combine all ingredients in a blender and process to a paste. Let paste

stand overnight in a covered container in the refrigerator.

Brine for Turkey

Combine water, orange zest, maple sugar and salt in a saucepan. Bring

to a boil, stirring to dissolve sugar and salt. Cool to room

temperature.

Stir in onions, bay leaves, peppercorns, garlic, mustard seeds and

allspice. Cover and reserve.

Turkey

Place turkey thighs, skin side down on cutting board. Locate thigh bone

and slice along each side of bone to loosen. Do not remove bone as it

allows the thigh to hold its shape and provides additional flavor.

(Loosening the bone will let the brine and smoke penetrate the turkey

more evenly.)

Place thighs in a 2-inch deep hotel pan and pour brine over thighs.

Cover and refrigerate 12-18 hours.

Remove thighs from brine and pat dry.

Smoke thighs at 225 degrees F. for 45 minutes, using a light wood such

as apple or oak. Remove thighs from smoker. Remove thigh bone and

discard.

Grilling

Brush reserved jerk marinade on all sides of thighs. Grill thighs over

medium-high wood fire, skin side down, until browned and crusty. Turn

thighs over, brush with more marinade and grill until cooked to an

internal temperature of 180 degrees F.

Slice thighs, 1/2-inch thick, across the grain. Portion 4-5 slices per

entree.





Plating and Service

Serving suggestion: nap dinner plates with banana ketchup (see

footnote).

Stack sliced turkey slices atop rice pilaf. Garnish with seasonal

vegetables.





Footnote: Banana Ketchup

Heat 2 tablespoons corn oil and saute 2 cups yellow onion until soft

and golden. Add 4-1/2 cups ripe bananas and saute 5 minutes.

Stir in 1-1/2 cups orange juice, 2 tablespoons brown sugar, 1

tablespoon curry powder and 3 cups turkey stock. Bring to a boil, lower

heat and simmer 15 minutes, until bananas are very soft.

Puree sauce. Season with 2 teaspoons rice wine vinegar, 2 tablespoons

fresh lime juice, 1 tablespoon kosher salt and 1/2 teaspoon freshly

ground black pepper.

Stir in 2 tablespoons finely chopped cilantro and 1 tablespoon minced

fresh chives. Cover, refrigerate and reserve for service.



Recipe Source: Recipe developed by Chef/Co-Owner Susan Goss, formerly

of Zinfandel Restaurant in Chicago.



http://www.eatturkey.com/recipe/recipe.cgi/1/11201











Grilled Turkey Spiedies



Yield: 14



1 Large orange, zested and juiced

1 Large lemon, zested and juiced

1 Tablespoon rosemary sprigs, minced

3 Cloves garlic, minced

2 Teaspoons sugar

1/2 Cup scallions, sliced thin

1/2 Cup apple cider vinegar

1/2 Cup extra virgin olive oil

1 Tablespoon kosher salt

1 Teaspoon black pepper

4-1/2 Pounds turkey thighs, boned, skinned & cut in 3/4 inch cubes

1 Loaf Italian bread, sliced



Combine orange and lemon zest, rosemary and garlic in a 4-quart bowl.

Add sugar, scallions, orange and lemon juice, vinegar, olive oil, salt

and pepper.

Add cubed turkey; toss together so marinade coats all surfaces.

Marinate in refrigerator for 24 hours.

Thread turkey on bamboo or metal skewers.

Grill over hot heat until turkey is cooked throughout and is no longer

pink in center, turning every few minutes.

Serve as a sandwich on sliced Italian bread.



This recipe was developed by Michael Morgan, former CEC of Binghamton

City Club in Binghamton, NY. The sandwich was the award winning

sandwich recipe in the 2000 "We're Cookin' with Turkey" Recipe

Competition.



Source: http://www.eatturkey.com/recipe/recipe.cgi/1/11104/











Grilled Turkey, Portabella and Vegetable Skewers



Yield: 12



1-1/2 Cups chopped green onions

1 Cup olive oil

3/4 Cup balsamic vinegar

2 Tablespoons Worcestershire sauce

2 Tablespoons minced garlic

1 Tablespoon dried rosemary

1 Tablespoon dried tarragon

5 Pounds turkey thighs

6 Small portabella mushrooms, cleaned, stemmed and quartered

2 Small red bell peppers, seeded & cup into 1inch pieces

3 Small yellow squash, cut into 1/2-inch rounds

3 Small zucchini, cut into 1/2-inch rounds



Combine green onions, oil, vinegar, Worcestershire sauce, garlic,

rosemary and tarragon.

Pour over turkey and mushrooms. Seal container and refrigerate 2 hours

or overnight.



Prepare grill for direct heat cooking.



Drain turkey and mushrooms from marinade and discard marinade.



On 10 or 12-inch skewers, alternating ingredients, arrange drained

turkey cubes, mushrooms, peppers, yellow squash and zucchini. Grill

over medium flame or coals 10 to 12 minutes or until turkey is no

longer pink in center, turning once. Cook thighs to an internal

temperature of 180 degrees F.



Recipe Source: Recipe by The National Turkey Federation



Source: http://www.eatturkey.com/recipe/recipe.cgi/1/10521/









Oriental Turkey Thighs



2 lbs turkey thighs, skinned and fat removed, 1000 g

3/4 cup barbecue sauce, plain, 175 mL

1/4 cup green onion, white and green parts, sliced, 50 mL

3 Tbsp reduced-sodium soy sauce, 45 mL

2 Tbsp sesame seeds, toasted, 30 mL

1 tsp garlic, minced, 5 mL

1/4 tsp ginger, ground, 1 mL



In a 2-cup (500 mL) measure, combine barbecue sauce, onions, soy sauce,

sesame seeds, garlic and ginger. Remove 1/3 cup (75 mL), cover and

refrigerate. Pierce holes in thighs using tines of fork. In a

self-closing bag, combine thighs and remaining marinade. Seal bag and

refrigerate overnight, turning occasionally to marinate evenly.



Prepare grill for indirect heat cooking. Cook thighs over hot coals

25-30 minutes per side or until meat thermometer registers 180ºF

(82ºC). During the last 10 minutes of cooking, brush with reserved

marinade. Serve hot with a favourite rice dish and a vegetable if

desired.



Makes 6 servings.



Source:

http://www.turkeyrecipes.ca/recipes/... urkey_thighs











Baked Turkey Thighs with Potatoes and Gravy



2 turkey thighs

20-30 fresh mushrooms, cut in 1/2

8 potatoes, cut in 1/4's

1 onion, sliced

4 tsp. salt seasoning

4 tsp. pepper

4 or 5 cloves of fresh garlic

1 c. oil



Preheat oven to 350 degrees. Season turkey with 2 teaspoons of salt

seasoning and 2 teaspoons pepper. Braise in a heavy skillet with hot

oil until brown. Flip over and brown on the other side. Remove thighs

from the skillet and drain the oil. Don't wash. Put the potatoes which

have been cut, the mushrooms and the onions in the bottom of the hot

heavy skillet or a Dutch oven. Sit the turkey on top of the potatoes,

onions and mushrooms. Cut the garlic and put in pot with 1/4 cup of

water. Bake for 1 1/2 hours.

Source: http://www.cooks.com/rec/doc/0,1939,...224201,00.html





--

Rec.food.recipes is moderated by Patricia D. Hill at .

Only recipes and recipe requests are accepted for posting.

Please allow several days for your submission to appear.

Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

"Tim" > wrote in message
...
> Turkey thigh collection (6)
>
>
>
> Hot BBQ Turkey Thighs
>
> Smoked Jerk Turkey Thighs
>
> Grilled Turkey Spiedies
>
> Grilled Turkey, Portabella and Vegetable Skewers
>
> Oriental Turkey Thighs
>
> Baked Turkey Thighs with Potatoes & Gravy
>
>
>
>
>
>
>
> Hot BBQ Turkey Thighs
>
>
>
> Prep: 10 min, Marinate: 4:00, Cook: 15 min.
>
>
>
> 12 skinless turkey thighs
>
> 4 cloves garlic, crushed
>
> 2 tsp. chili powder
>
> 1/2 cup Hoisin sauce
>
> 1/4 cup olive oil
>
> 1/4 cup tomato purée
>
> 2 lemons, sliced
>
>
>
> Slit the thighs horizontally across the surface. Mix together the next
>
> 5 ingredients and pour over the turkey thighs. Marinade for 4 hours.
>
> Grill under a preheated moderately hot grill for 15 minutes, turning
>
> frequently. Serve with slices of lemon.
>
>
>
> Source: http://www.dwfoods.com/cgi-bin/recipe?id.5164
>
>
>
>
>
>
>
>
>
>
>
> Smoked Jerk Turkey Thighs
>
>
>
> Yield: 24
>
>
>
> Jerk Marinade (Yields: 1-1/2 Quarts)
>
> 3/4 Cup homemade or bottled hot sauce
>
> 1/2 Cup fresh rosemary leaves, picked
>
> 1/2 Cup fresh parsley, chopped
>
> 1/2 Cup fresh basil, chopped
>
> 1/2 Cup fresh thyme, picked
>
> 1/4 Cup mustard seeds, coarsely ground
>
> 1 Cup scallions, chopped
>
> 2-1/4 Teaspoons kosher salt
>
> 1-1/4 Tablespoons black pepper
>
> 1/2 Cup fresh lime juice
>
> 1/4 Cup Dijon mustard
>
> 1/4 Cup orange juice
>
> 1 Tablespoon ground cumin
>
> 1-1/2 Tablespoons ground allspice
>
> 3/4 Teaspoon red chile flakes
>
> Brine for Turkey
>
> 2 Quarts water
>
> 2 oranges, zested
>
> 1-1/3 Cups maple sugar
>
> 5 Tablespoons kosher salt
>
> 2 Cups yellow onions, thick slice
>
> 3 Medium bay leaves
>
> 2 Teaspoons black peppercorns
>
> 10 Cloves garlic, smashed
>
> 4 Teaspoons whole mustard seed
>
> 2 Teaspoons allspice berries
>
> 12 16-Ounce BONE-IN TURKEY THIGHS, skin-on
>
>
>
> Jerk Marinade
>
> Combine all ingredients in a blender and process to a paste. Let paste
>
> stand overnight in a covered container in the refrigerator.
>
> Brine for Turkey
>
> Combine water, orange zest, maple sugar and salt in a saucepan. Bring
>
> to a boil, stirring to dissolve sugar and salt. Cool to room
>
> temperature.
>
> Stir in onions, bay leaves, peppercorns, garlic, mustard seeds and
>
> allspice. Cover and reserve.
>
> Turkey
>
> Place turkey thighs, skin side down on cutting board. Locate thigh bone
>
> and slice along each side of bone to loosen. Do not remove bone as it
>
> allows the thigh to hold its shape and provides additional flavor.
>
> (Loosening the bone will let the brine and smoke penetrate the turkey
>
> more evenly.)
>
> Place thighs in a 2-inch deep hotel pan and pour brine over thighs.
>
> Cover and refrigerate 12-18 hours.
>
> Remove thighs from brine and pat dry.
>
> Smoke thighs at 225 degrees F. for 45 minutes, using a light wood such
>
> as apple or oak. Remove thighs from smoker. Remove thigh bone and
>
> discard.
>
> Grilling
>
> Brush reserved jerk marinade on all sides of thighs. Grill thighs over
>
> medium-high wood fire, skin side down, until browned and crusty. Turn
>
> thighs over, brush with more marinade and grill until cooked to an
>
> internal temperature of 180 degrees F.
>
> Slice thighs, 1/2-inch thick, across the grain. Portion 4-5 slices per
>
> entree.
>
>
>
>
>
> Plating and Service
>
> Serving suggestion: nap dinner plates with banana ketchup (see
>
> footnote).
>
> Stack sliced turkey slices atop rice pilaf. Garnish with seasonal
>
> vegetables.
>
>
>
>
>
> Footnote: Banana Ketchup
>
> Heat 2 tablespoons corn oil and saute 2 cups yellow onion until soft
>
> and golden. Add 4-1/2 cups ripe bananas and saute 5 minutes.
>
> Stir in 1-1/2 cups orange juice, 2 tablespoons brown sugar, 1
>
> tablespoon curry powder and 3 cups turkey stock. Bring to a boil, lower
>
> heat and simmer 15 minutes, until bananas are very soft.
>
> Puree sauce. Season with 2 teaspoons rice wine vinegar, 2 tablespoons
>
> fresh lime juice, 1 tablespoon kosher salt and 1/2 teaspoon freshly
>
> ground black pepper.
>
> Stir in 2 tablespoons finely chopped cilantro and 1 tablespoon minced
>
> fresh chives. Cover, refrigerate and reserve for service.
>
>
>
> Recipe Source: Recipe developed by Chef/Co-Owner Susan Goss, formerly
>
> of Zinfandel Restaurant in Chicago.
>
>
>
> http://www.eatturkey.com/recipe/recipe.cgi/1/11201
>
>
>
>
>
>
>
>
>
>
>
> Grilled Turkey Spiedies
>
>
>
> Yield: 14
>
>
>
> 1 Large orange, zested and juiced
>
> 1 Large lemon, zested and juiced
>
> 1 Tablespoon rosemary sprigs, minced
>
> 3 Cloves garlic, minced
>
> 2 Teaspoons sugar
>
> 1/2 Cup scallions, sliced thin
>
> 1/2 Cup apple cider vinegar
>
> 1/2 Cup extra virgin olive oil
>
> 1 Tablespoon kosher salt
>
> 1 Teaspoon black pepper
>
> 4-1/2 Pounds turkey thighs, boned, skinned & cut in 3/4 inch cubes
>
> 1 Loaf Italian bread, sliced
>
>
>
> Combine orange and lemon zest, rosemary and garlic in a 4-quart bowl.
>
> Add sugar, scallions, orange and lemon juice, vinegar, olive oil, salt
>
> and pepper.
>
> Add cubed turkey; toss together so marinade coats all surfaces.
>
> Marinate in refrigerator for 24 hours.
>
> Thread turkey on bamboo or metal skewers.
>
> Grill over hot heat until turkey is cooked throughout and is no longer
>
> pink in center, turning every few minutes.
>
> Serve as a sandwich on sliced Italian bread.
>
>
>
> This recipe was developed by Michael Morgan, former CEC of Binghamton
>
> City Club in Binghamton, NY. The sandwich was the award winning
>
> sandwich recipe in the 2000 "We're Cookin' with Turkey" Recipe
>
> Competition.
>
>
>
> Source: http://www.eatturkey.com/recipe/recipe.cgi/1/11104/
>
>
>
>
>
>
>
>
>
>
>
> Grilled Turkey, Portabella and Vegetable Skewers
>
>
>
> Yield: 12
>
>
>
> 1-1/2 Cups chopped green onions
>
> 1 Cup olive oil
>
> 3/4 Cup balsamic vinegar
>
> 2 Tablespoons Worcestershire sauce
>
> 2 Tablespoons minced garlic
>
> 1 Tablespoon dried rosemary
>
> 1 Tablespoon dried tarragon
>
> 5 Pounds turkey thighs
>
> 6 Small portabella mushrooms, cleaned, stemmed and quartered
>
> 2 Small red bell peppers, seeded & cup into 1inch pieces
>
> 3 Small yellow squash, cut into 1/2-inch rounds
>
> 3 Small zucchini, cut into 1/2-inch rounds
>
>
>
> Combine green onions, oil, vinegar, Worcestershire sauce, garlic,
>
> rosemary and tarragon.
>
> Pour over turkey and mushrooms. Seal container and refrigerate 2 hours
>
> or overnight.
>
>
>
> Prepare grill for direct heat cooking.
>
>
>
> Drain turkey and mushrooms from marinade and discard marinade.
>
>
>
> On 10 or 12-inch skewers, alternating ingredients, arrange drained
>
> turkey cubes, mushrooms, peppers, yellow squash and zucchini. Grill
>
> over medium flame or coals 10 to 12 minutes or until turkey is no
>
> longer pink in center, turning once. Cook thighs to an internal
>
> temperature of 180 degrees F.
>
>
>
> Recipe Source: Recipe by The National Turkey Federation
>
>
>
> Source: http://www.eatturkey.com/recipe/recipe.cgi/1/10521/
>
>
>
>
>
>
>
>
>
> Oriental Turkey Thighs
>
>
>
> 2 lbs turkey thighs, skinned and fat removed, 1000 g
>
> 3/4 cup barbecue sauce, plain, 175 mL
>
> 1/4 cup green onion, white and green parts, sliced, 50 mL
>
> 3 Tbsp reduced-sodium soy sauce, 45 mL
>
> 2 Tbsp sesame seeds, toasted, 30 mL
>
> 1 tsp garlic, minced, 5 mL
>
> 1/4 tsp ginger, ground, 1 mL
>
>
>
> In a 2-cup (500 mL) measure, combine barbecue sauce, onions, soy sauce,
>
> sesame seeds, garlic and ginger. Remove 1/3 cup (75 mL), cover and
>
> refrigerate. Pierce holes in thighs using tines of fork. In a
>
> self-closing bag, combine thighs and remaining marinade. Seal bag and
>
> refrigerate overnight, turning occasionally to marinate evenly.
>
>
>
> Prepare grill for indirect heat cooking. Cook thighs over hot coals
>
> 25-30 minutes per side or until meat thermometer registers 180ºF
>
> (82ºC). During the last 10 minutes of cooking, brush with reserved
>
> marinade. Serve hot with a favourite rice dish and a vegetable if
>
> desired.
>
>
>
> Makes 6 servings.
>
>
>
> Source:
>
> http://www.turkeyrecipes.ca/recipes/... urkey_thighs
>
>
>
>
>
>
>
>
>
>
>
> Baked Turkey Thighs with Potatoes and Gravy
>
>
>
> 2 turkey thighs
>
> 20-30 fresh mushrooms, cut in 1/2
>
> 8 potatoes, cut in 1/4's
>
> 1 onion, sliced
>
> 4 tsp. salt seasoning
>
> 4 tsp. pepper
>
> 4 or 5 cloves of fresh garlic
>
> 1 c. oil
>
>
>
> Preheat oven to 350 degrees. Season turkey with 2 teaspoons of salt
>
> seasoning and 2 teaspoons pepper. Braise in a heavy skillet with hot
>
> oil until brown. Flip over and brown on the other side. Remove thighs
>
> from the skillet and drain the oil. Don't wash. Put the potatoes which
>
> have been cut, the mushrooms and the onions in the bottom of the hot
>
> heavy skillet or a Dutch oven. Sit the turkey on top of the potatoes,
>
> onions and mushrooms. Cut the garlic and put in pot with 1/4 cup of
>
> water. Bake for 1 1/2 hours.
>
> Source: http://www.cooks.com/rec/doc/0,1939,...224201,00.html
>
>
>
>
>
> --
>
> Rec.food.recipes is moderated by Patricia D. Hill at .
>
> Only recipes and recipe requests are accepted for posting.
>
> Please allow several days for your submission to appear.
>
> Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
>
>