Guest sareemaree Posted October 2, 2014 Share Posted October 2, 2014 Turkey thighs (1 is usually big enough for 2 people), skin removed and fat trimmed if conventionally raised 3-4 strips compliant bacon, chopped 1 onion, quartered and sliced 1 cup sliced mushrooms, any kind 2-3 stalks celery, sliced 2-3 carrots, sliced 2-3 cloves minced garlic (or more if you like garlic) 1/2 tsp dried thyme 1 strip orange peel or 1/2 tsp grated orange zest 2 cups homemade bone broth or water or a combination Salt & pepper to taste Fry the bacon in a skillet or saucepan big enough to hold the turkey until crisp, then remove and drain on paper towel. Use the bacon fat left in the pan to brown the turkey on both sides, then remove it to a plate. Add all the vegetables and seasonings and sauté until they start to soften and turn brown. Scatter the bacon pieces over. Place the turkey on top. Pour in the broth or water. It should come about halfway up the turkey thighs. Bring to a boil then reduce heat so that the liquid simmers gently. Cover. Cook the turkey about 45 minutes, turning it with tongs every 15 minutes. The internal temperature at the thickest part should be about 160 degrees when it's done, or if you don't have a meat thermometer cut into it near the bone and the juices should run clear. Remove the cooked turkey to a plate. Raise the heat to high and reduce the liquid in the pot by about 1/2 (10 minutes or so). Serve veggies alongside turkey. Yum! P.S. Save the bones for more stock! Link to comment Share on other sites More sharing options...
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