Register    Reset Password

Turkey Thighs for Two (0r 4, depending on size of thighs!)

Submitted by: mouse on February 14, 2013
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Turkey Thighs for Two (0r 4, depending on size of thighs!)

Moist braised turkey thighs…. mmmmm. I found this somewhere on line and adapted it. I’m sorry I don’t have the specific link.

Difficulty: Easy

Servings: 2 to 4 (depending on size of turkey thighs)

Prep Time: 20 minutes   Cook Time: 90 minutes or so.  


2 Turkey thighs with skin on (bone in or boneless)
2 carrots, chopped
2 cloves garlic, chopped
1 cup turkey stock
1 tsp poultry seasoning OR 1/2 tsp Sage ground and 1/4 tsp ground celery seed
1 tsp parsley
1/2 tsp pepper
1/2 tsp salt
1/4 cup flour


Preheat oven to 350 F.

Lightly oil one rectangular baking pan – I use my 9 by 12 pyrex.

Mix flour and spices in bowl big enough to hold turkey thighs.

Rinse turkey thighs with water and one at a time dredge in flour and spice mix. You can use boneless thighs in this if you like – I just use the bone-in as they are cheaper.

Place turkey thighs in baking pan, skin side down.

Bake at 350 for 20 minutes. Remove from oven, turn thighs skin side up, add carrots and garlic to pan around the thighs. Pour in broth around the thighs. This will braise the meat and help tenderize what is often a tough part of the bird.

Return to oven and turn temperature down to 325.

Roast for 45 minutes, check for doneness with thermometer (180F for poultry).

Remove from oven when done. Transfer thighs to plate and cover with foil, let rest while you prepare whatever sides you are having.

Place broth into small saucepan, spoon off excess oil. Turn heat to medium high, stirring frequently. Reduce sauce until thickened – this takes only a few minutes, as the flour you dredged them in will help thicken this tasty gravy. Taste for salt and pepper, add if needed. You probably won’t!

Place thighs on serving plate, pour sauce over them.

Voila! Moist and flavorful.

Categories: Main Dish, Poultry

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at) or the photo will not be approved.

Other recipes you may enjoy:


No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes


If you would like to help support the overhead costs of this website, you may donate. Thank you!

We Want to Meet You

Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.

Canning Tutorials

Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter

Thanks for being part of our community!