Slow-Cooker Turkey Thighs with Herb Gravy

Slow-Cooker Turkey Thighs with Herb Gravy

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From: Everyday Slow Cooker

Those who love tender, moist dark meat will love these slow-cooker turkey thighs. If turkey thighs aren't available, ask your butcher to cut up a whole turkey and give you the bone-in thighs. Feel free to substitute an equal weight of chicken thighs for the turkey thighs, if desired. This pairs well with a simple side of steamed green beans.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 tablespoon olive oil
  • 4 bone-in, skinless turkey thighs (about 3 pounds)
  • ¾ teaspoon coarsely ground black pepper
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped shallots (from 1 large shallot)
  • 2 tablespoons sliced garlic (from 6 cloves)
  • 2 tablespoons chopped fresh thyme
  • 1½ cups unsalted chicken stock
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

  • Prep

  • Ready In

  1. Heat the oil in a large nonstick skillet over medium-high. Sprinkle the turkey with the pepper and ¾ teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
  2. Add the shallots, garlic, and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add the stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board, and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter, and cover with aluminum foil to keep warm.
  3. Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together the flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat, and whisk in the parsley and remaining 1 tablespoon thyme and ¼ teaspoon salt. Serve the turkey with the gravy.

Nutrition information

  • Serving size: 3 ounces turkey, ⅓ cup gravy
  • Per serving: 325 calories; 13 g fat(3 g sat); 1 g fiber; 5 g carbohydrates; 48 g protein; 1 g sugars; 0 g added sugars; 525 mg sodium;
  • Carbohydrate Servings: ½

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