Asian-style baked turkey thighs

Name: Asian-style baked turkey thighs
Ingredients: 3 turkey thighs; 4 tablespoons soy sauce; 2 tablespoons balsamic vinegar; 3 tablespoons ketchup; 1 tablespoon garlic sauce; 1 tablespoon sugar; 1/2 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh ginger

Meat - Asian-style baked turkey thighs by Paula C. - Recipia

Asian-style baked turkey thighs are cooked covered in a sauce of soy sauce, balsamic vinegar, ketchup and garlic sauce, with ginger, then browned uncovered. I wanted to change things up a little at the table, and everyone enjoyed the meal; I serve them with roasted vegetables and keep the sauce from the pot on the table. Prep: 15 minutes. Cook: 105 minutes. Total time: 120 minutes. Servings: 4. Approximately 520 kcal and 48 g protein per serving.

Ingredients

3 turkey thighs
4 tablespoons soy sauce
2 tablespoons balsamic vinegar
3 tablespoons ketchup
1 tablespoon garlic sauce
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh ginger

Preparation

1. Preheat the oven to 180°C. Mix the soy sauce, balsamic vinegar, ketchup, garlic sauce and sugar. 2. Grate the ginger. Pat the thighs dry with paper towels, then season them with salt and pepper and sprinkle with the ginger. 3. Arrange the thighs in an ovenproof pot and brush them with the sauce. Pour the remaining sauce over the top and cover the pot with a lid. 4. Bake the thighs for 60 minutes, until the meat starts to soften. 5. Remove the lid and bake for another 45 minutes, basting the thighs from time to time with the sauce in the pot, until browned and cooked through near the bone.

Notes

Plain rice goes well alongside, with a little of the remaining sauce spooned over it. Store leftover thighs in a sealed container in the fridge for up to 3 days. For a gluten-free version, use 4 tablespoons of tamari instead of soy sauce and check the ketchup label. Fresh ginger can be replaced with 1 teaspoon ground ginger. Large thighs may need more time in the oven than small ones, even if they were covered for the same amount of time. Choose pieces that are close in size so they brown at about the same time. Soy sauce is already salty, so taste the sauce before adding more salt at the table. If you’re cooking to a set time, allow for the browning after baking covered.