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Ingredients

• ✓ turkey thigh
• oven bag
• flour
• onion
• celery
• carrot
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
2. 2 Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
3. 3 Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
4. 4 Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

By MJdeCA

Ingredients

• ✓ turkey thigh
• turkey leg
• turkey breast
• chicken broth
• onion
• white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• red pepper
• cilantro

Instructions

1. 1 Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
2. 2 Transfer turkey pieces to a bowl and let cool until safe to handle.
3. 3 Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
4. 4 Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
5. 5 Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

By John Mitzewich

Ingredients

• ✓ turkey thigh
• salt
• black pepper
• tomato
• artichoke heart
• parsnip
• baby carrot
• yellow squash
• green bell pepper
• chicken broth
• chicken bouillon
• chickpea
• dill

Instructions

1. 1 Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

By fozziesmom

Ingredients

• ✓ turkey thigh
• salt
• pepper
• all-purpose flour
• poultry seasoning
• olive oil
• onion
• mushroom
• garlic
• chicken broth
• cream of chicken soup
• sherry
• oregano
• parsley
• garlic powder

Instructions

1. 1 Rinse and pat dry turkey thighs with paper towels; season with salt and black pepper. Combine flour and poultry seasoning in a shallow bowl. Dredge thighs in seasoned flour until completely coated; shake off excess,
2. 2 Heat olive oil in a large skillet over medium-high heat. Add thighs; cook until browned, about 5 minutes per side. Add onion, mushrooms, and garlic to the skillet; cook and stir until mushrooms have begun to release their liquid and onion is translucent, about 5 minutes.
3. 3 Whisk chicken broth, soup, and sherry together in a bowl; stir in oregano, parsley, and garlic powder. Pour chicken broth mixture over thighs. Cover the skillet, reduce heat to medium-low, and simmer until thighs are no longer pink inside and the juices run clear, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Slice thighs; serve with sauce.

By Elizabeth

Ingredients

• ✓ turkey thigh
• all-purpose flour
• salt
• pepper
• herbes de provence
• bacon
• turkey leg
• skin
• shallot
• olive oil
• butter
• white wine
• chicken stock
• parsley
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F. Mix the flour with salt, pepper and herbes de Provence and set aside.
2. 2 Heat a large ovenproof Dutch oven or cast-iron skillet over medium-high heat. Fry bacon for 5-8 minutes, stirring occasionally. When fat has rendered, remove bacon to a bowl with a slotted spoon. Leave bacon grease in the pan.
3. 3 Coat each piece of turkey in the flour mixture and transfer to the hot pan. Pan fry the turkey for a few minutes on each side, until crisped and golden brown on the outside (but not cooked through). Remove the turkey from the pan and set aside on a plate. Cover with Reynolds Wrap® Aluminum Foil.
4. 4 Add the shallots to the pan with a tablespoon of olive oil and butter. Saute for 5-10 minutes, until soft, fragrant and golden brown. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. Add the chicken stock and let it simmer until it reduces, about 5-10 minutes.
5. 5 Add the turkey and bacon back to the pan. Cut a tablespoon of butter into small pieces and place over the top of the turkey thighs.
6. 6 Transfer the pan to the oven. Bake for 30-40 minutes, basting every 15 minutes with the pan sauce. If the turkey is browning too quickly, cover with foil while baking. Remove from oven when a meat thermometer reads 165 degrees F to indicate it is fully cooked. Remove from oven and let rest for 10-15 minutes.

By Reynolds KitchensR

Ingredients

• ✓ turkey thigh
• butter
• thyme
• rosemary
• parsley
• garlic powder
• cayenne pepper
• salt
• black pepper
• potato
• onion
• garlic
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Stir butter, thyme, rosemary, parsley, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Set herb butter aside.
3. 3 Place potatoes, onions, and garlic on a rimmed baking sheet or in a roasting pan. Drizzle with olive oil; season with salt and pepper.
4. 4 Pat dry turkey thighs with a paper towel; season with salt and pepper. Lay turkey thighs over vegetables. Rub herb butter under turkey skin and over meat. Top with lemon zest and juice.
5. 5 Roast in the preheated oven for 30 minutes. Baste turkey with pan juices and continue roasting, basting turkey every 15 minutes, until thighs are no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By Lauren Magenta