|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Add this simple yet tasty turkey recipe to your list of slow-cooker favorites. Rich turkey thighs, white wine, garlic, and fresh parsley make for a fresh-tasting dish that is bursting with flavor, even though there are only a handful of ingredients. The skin is removed from the thighs before cooking and the meat is browned in a skillet before going into the slow cooker, adding a seared exterior and another layer of flavor to the turkey.
- 1 1/2 pounds boneless turkey thighs (skin removed)
- Salt, to taste
- Pepper, to taste (or lemon pepper)
- 1 tablespoon olive oil
- 6 cloves garlic (whole)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 tablespoon parsley (chopped)
Gather the ingredients.
Season the turkey with salt and pepper or lemon pepper.
In a large skillet over medium-high heat, heat the olive oil. Add the turkey thighs and brown for about 10 minutes, flipping halfway through.
Place the turkey in the slow cooker and add the remaining ingredients. Cook on high for 3 to 4 hours, or until the turkey thighs are cooked through.
Remove the garlic cloves from the pot. If desired, mash a few and return to the slow cooker. Gently mix to combine.
Serve the turkey with the juices. Enjoy.
- You can use turkey legs, if you prefer, just increase the cooking time to 4 to 4 1/2 hours. Either remove the skin and brown the meat as directed. Or cook with the skin on and, before serving, place the legs under the broiler to crisp up the skin. The slow cooking time and moist heat in the crock pot will turn the skin rubbery and unpleasant to eat.
- Add cut carrots and chopped onion to the slow cooker along with a bit of dried thyme or sage. Place the seared turkey thighs on top of the vegetables.
- Toss in some baby potatoes or quartered Yukon Gold potatoes before adding the turkey and remaining ingredients.
- Stir in a tablespoon or so of Dijon mustard for a bit of tang.
- Add in some capers at the end, just long enough to heat through.