Marinated Turkey Thighs Recipe

3 1 1
Publisher Photo

Marinated Turkey Thighs Recipe

Read Reviews
3 1 1
Publisher Photo
"This recipe was one I originally used for lamb shanks," writes Enid Karp from Encinitas, California. "I decided it just might work for turkey, too-and I was right! The meat turns out tender, juicy and very flavorful every time."
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-1/4 hours
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 1-1/4 hours

Ingredients

  • 1-1/2 cups buttermilk
  • 3 tablespoons dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 turkey thighs (3/4 pound each)

Directions

In a resealable plastic bag, combine the buttermilk, onion, salt, pepper, celery seed, coriander and ginger; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place turkey in a greased shallow baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 30-35 minutes longer or until juices run clear and a thermometer reads 180°. Yield: 2 servings.
Originally published as Marinated Turkey Thighs in Country Woman November/December 2002, p37

Nutritional Facts

1 each: 301 calories, 7g fat (2g saturated fat), 204mg cholesterol, 595mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 52g protein.

  • 1-1/2 cups buttermilk
  • 3 tablespoons dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 turkey thighs (3/4 pound each)
  1. In a resealable plastic bag, combine the buttermilk, onion, salt, pepper, celery seed, coriander and ginger; add turkey. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place turkey in a greased shallow baking dish. Cover and bake at 325° for 45 minutes. Uncover; bake 30-35 minutes longer or until juices run clear and a thermometer reads 180°. Yield: 2 servings.
Originally published as Marinated Turkey Thighs in Country Woman November/December 2002, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Turkey Thighs

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jmkasprak User ID: 2880256 60397
Reviewed Jan. 24, 2012

"I hate to be the first to review and then give a recipe just an average rating, but I just didn't find that marinating the turkey thighs added that much to the flavor of the meat. I marinated for 8 hours, not overnight. It certainly was tender, but the roasting time was a little short for the "fall off the bone" tenderness that we like (or maybe it was the 325 temperature)."

Loading Image