Turkey thighs with honey and oranges - recipe no. 500
Turkey Thighs with Honey and Oranges Usually, when I find large turkey thighs, I save them for recipes that require slow cooking and bolder spices. Last time, I had to choose between turkey and hen, and I opted for hen because it always seemed more tender to me, especially when raised in a backyard with simple feed. I used the thighs to make a tray of turkey thighs with honey and oranges, a combination I've repeated because it's simple and the result is always good. Quick Info Total Time: about 1 hour and 20 minutes Preparation Time: 15 minutes Cooking Time: 60-70 minutes Servings: 6-8 (from 2 large turkey thighs, 2.5-3 kg) Difficulty: medium Recipe Type: main course, lunch or dinner Ingredients 2 large turkey thighs (2.5 - 3 kg total) 2 oranges 2 heads of garlic 2 tablespoons honey 2 tablespoons sesame oil 2 teaspoons Worcestershire sauce 1/2 teaspoon oglio e alio mix (red pepper flakes, garlic, dried parsley) 1/2 teaspoon Herbes de Provence 1 pinch turmeric 1 pinch smoked paprika 1 glass of white wine (or juice from half a lemon) salt 500 g frozen green peas 500 g frozen baby carrots tomatoes for garnish (optional) Preparation Method 1. Clean the turkey thighs of any remaining feathers or skin, wash them, and pat them dry with a paper towel. 2. In a bowl, mix together the honey, sesame oil, Worcestershire sauce, juice from one orange, oglio e alio, Herbes de Provence, turmeric, smoked paprika, and salt to taste. The orange juice adds a fresher flavor, and the honey lightly balances the spices. 3. Rub the turkey thighs with this mixture all over, massaging well to ensure it gets everywhere. 4. Place the thighs in a large baking dish. Add about a cup of water to the bottom. Cut off the ends of the two heads of garlic (do not peel, just lightly trim the tip) and place them in the dish next to the meat. 5. Put the dish in the oven on the middle rack at the highest temperature (200-220°C, if you have an electric oven). Leave for 15 minutes. 6. Remove the dish, turn the thighs over, return them to the oven, and leave for another 15 minutes at high temperature. Turn the thighs again and reduce the temperature to medium (180°C). 7. Pour the wine or lemon juice over the meat. Add the frozen vegetables (peas and baby carrots) to the dish. Do not mix too much, just arrange them around the thighs. 8. Put everything back in the oven and leave for another 20-30 minutes until the thighs are browned and the vegetables are tender. If you notice the sauce reducing too much, you can add a little warm water. 9. Occasionally, take the dish out and baste the thighs with the sauce from the dish using a kitchen brush or spoon to prevent them from drying out. In total, you will baste the meat 2-3 times. 10. Slice the other orange thinly and place the slices on the meat for decoration during the last 10 minutes of cooking, if you want a more festive look. Remove the dish from the oven when the meat is cooked through and the vegetables are soft. 11. Serve the thighs alongside the roasted vegetables and, optionally, with fresh tomatoes for a pop of color. Why I Make This Recipe Often It’s easy to prepare without complicated steps, has a balanced sweet and tangy flavor, and the thighs remain tender. It’s suitable for larger gatherings, not just for a quick dinner. The meat keeps well for a few days and can be enjoyed cold, sliced thinly, if there are leftovers. Tips and Variations Tips Do not leave the dish without liquid, otherwise the sauce can burn at the edges. Choose the largest thighs with skin for a tender result. Check the meat occasionally with a fork – if it goes in easily, it’s done. Substitutions You can use olive oil instead of sesame oil if you don’t have any. Worcestershire sauce can be replaced with soy sauce mixed with a little lemon. If you can't find oglio e alio, just use red pepper flakes and a bit of dried garlic. Variations You can add other vegetables to the dish, such as zucchini, mushrooms, or bell peppers, if you have them in the fridge. If you don’t have baby carrots, use regular carrots, cut lengthwise. For more flavor, you can also add thin slices of lemon among the vegetables. Serving Ideas Serve with simple mashed potatoes or a green salad if you want a lighter meal. The roasted vegetables from the dish are enough as a side, but you can add rice or couscous alongside. Leftovers are also great cold, sliced thinly in sandwiches. Frequently Asked Questions 1. Can I use turkey legs instead of hen? Yes, but turkey legs may be a bit tougher. Cooking times may be similar, but check that the meat is cooked through. 2. How far in advance can I marinate the thighs? You can rub the thighs with the spice and honey mixture 1-2 hours in advance and let them sit in the fridge, but it’s not necessary. 3. Do I have to use wine? No. If you prefer not to use wine, you can use juice from half a lemon or just water. It won’t change the final result much. 4. Can I use boneless thighs? You can use boneless thighs, but the cooking time will be shorter. Make sure the meat doesn’t dry out. 5. Can I use granulated garlic instead of whole heads? For the typical flavor, whole roasted garlic heads give a different taste, but if necessary, you can sprinkle granulated garlic directly into the sauce. Nutritional Values Approximate estimate (per serving, from 8 servings): Calories: 370-410 kcal Protein: 38-42 g Fat: 13-16 g Carbohydrates: 18-22 g Turkey meat has less fat than chicken or farm-raised turkey. Honey and vegetables add some carbohydrates, but the protein/energy ratio remains good. The value greatly depends on how much skin you consume and the type of side dish. Storage and Reheating Turkey thighs can be stored in the fridge for 2-3 days, covered. For reheating, use the oven or a skillet with a little sauce or water to prevent drying out. The roasted vegetables hold up similarly. The meat can be sliced for salads or sandwiches. I do not recommend freezing leftovers with vegetables, as they change texture.
Preparation
Turkey thighs are cleaned and washed. A mixture of spices, honey, oil, Worcestershire sauce, and orange juice is made. This mixture is well massaged into the turkey thighs and placed in the oven in a tray with a little water and peeled garlic cloves at the ends. First, turn the oven to high heat. After 15 minutes, turn the thighs. Leave them for another 15 minutes and turn them again, reducing the heat. Pour wine over them. At this point, add the vegetables and let everything bake for a maximum of 20-30 minutes. Serve the thighs with your preferred side dish. We had green peas and young carrots. With the help of a kitchen brush or, if you don’t have one, with a spoon, occasionally baste the thighs with the sauce to avoid excessive drying.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
