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lpinkmountain

What do you think of this crockpot turkey thigh recipe?

lpinkmountain
10 years ago

I screwed up and thought BF only liked DARK meat, but it was actually WHITE meat he liked and he doesn't like dark meat. But I bought two huge turkey thighs! The guy at the market told me they are great in the crock pot which is good because I love to make stuff in the crockpot. I was looking for a very well seasoned recipe and came across this one. What do you think? I like it because it has lots of veggies and I have a bunch of kale that I could use, but I'm not sure on the mustard. Seems like a lot--yellow mustard, brown mustard, mustard powder. Other recipes I have say to use red wine, and BF definitely likes that! Maybe I could tweak it some way? Or should I just try it as is?
The crockpot is non-negotiable though.

INGREDIENTS
4 turkey thighs, skin on, bone-in
Salt
4 Tbsp vegetable oil
1 large yellow or white onion, roughly chopped
1-2 large parsnips, peeled, cut into 1-inch pieces
2-3 large carrots, peeled, cut into 1-inch pieces
3 cups chicken or turkey stock
2 Tbsp brown sugar
1/3 cup yellow mustard
1 heaping Tbsp dry mustard powder
2 teaspoons chipotle or chili powder
4-6 Yukon Gold or other yellow potatoes, peeled, cut into 1-inch pieces
1 cup (packed) roughly chopped mustard greens, arugula, spinach, or parsley
1/4 cup whole grain mustard
METHOD
1 Salt the turkey thighs well and set out at room temperature for 30 minutes.
2 Heat the vegetable oil in a large pan over medium-high heat for a minute or two. Pat the turkey thighs dry with a paper towel and set them skin side down in the hot oil to brown. Turn the heat down to medium. Let them brown well, at least 3-5 minutes, before turning. Don't crowd the pan, the meat needs air flow around it to brown properly. Cook the turkey in batches if needed. When the thighs are browned, place them in a slow cooker or Dutch oven.
3 Saute the onions in the pan once the turkey has browned, then add them to the slow cooker or Dutch oven.
4 While the turkey and onions are browning, place the stock in a medium pot and bring to a simmer. Whisk in the brown sugar, yellow mustard (reserve the whole grain mustard for the end of the recipe), mustard powder, chipotle and a little salt. Cook for a minute and add salt to taste. Depending on how acidic your mustard is you may need to add a little cider or white vinegar as well.
5 Add the carrots and parsnips to the pot with the turkey and onions. Pour the sauce over everything until the liquid is about 3/4 of the way up the sides of the turkey and vegetables. Reserve any remaining sauce. Cover and simmer on low, or cover and turn the slow cooker on high.
6 Cook in a slow cooker for 4 hours on high, or in a Dutch oven for 1 hour on simmer.
7 Add the potatoes and a little more sauce, if you have any. Cover and cook another 1-2 hours in a slow cooker, or 30-45 minutes in the Dutch oven.
8 Before serving, remove the turkey pieces from the pot, strip off and discard the bones and the skin, return the turkey pieces to the pot. Stir in the mustard greens, arugula, or other greens you are using. Stir in the whole grain mustard. Adjust seasoning, adding more salt, chipotle powder, and mustard to taste.


Simply Recipes http://www.simplyrecipes.com

P.S. - We are having roast chicken for Thanksgiving dinner, this is for another meal.

Here is a link that might be useful: Slow cooked turkey with mustard sauce

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