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Turkey thighs in the slow cooker
Slowcook

Turkey thighs in the slow cooker

Tender turkey thighs in the slow cooker with herbs and a light gravy. Good for weekdays and when turkey is in season.

EverydayAutumnChristmasWeekendSlowcookDinner
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Rate:
435 min total
4 servings
Easy

Ingredients

servings
Units

  • Turkey

    • 2.6 lb turkey thighs
    • 2 stk onions
    • 3 stk carrots
    • 3 fed garlic
    • 1¼ cup chicken stock
    • 4 kviste thyme
    • 2 kviste rosemary
    • 1 tbsp lemon juice
    • 1 tbsp oil
    • 1 efter smag salt and pepper

Instructions

  1. 1

    Prepare

    1. Season the turkey thighs. Optionally brown briefly in oil.
    2. Put onion, carrot and garlic in the bottom of the slow cooker. Place the meat on top. Add stock, herbs and lemon.
    15 min
    PanSlowCooker
  2. 2

    Braise

    1. Cook on LOW for 6–8 hours until the meat is tender and pulls from the bone.
    2. Remove the meat, discard skin/bone if needed, and pull or cut into pieces. Season the gravy. Serve with the vegetables.
    420 min
    LOW
    SlowCooker

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Details

Nutrition

Calories

380kcal

Protein

48g

Fat

16g

Carbs

8g

Serving Size

350g

Serving

Suggestions

  • • The gravy can be lightly thickened if you want it thicker.

Side Pairings

  • • Boiled potatoes.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Chill quickly. Refrigerate up to 3 days.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in the gravy. Thaw in the refrigerator.

Reheating

  • • Stovetop: Reheat until steaming hot.

Tips

Preparation

  • • Ask the butcher for bone-in turkey thighs — they stay juicier.

Cooking

  • • Do not open the lid unnecessarily. Heat drops and time extends.

Serving

  • • Leftovers work well in sandwiches or salad.

Variations

Flavor

  • Paprika and a little honey in the stock add mild sweetness.

Health

  • Remove the skin before serving for less fat.

Method

  • Core temperature in the thickest part should reach at least 74 °C.
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