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Marinated Turkey Thighs

 Marinated Turkey Thighs
"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."
2 ServingsPrep: 10 min. + marinating Bake: 1-1/4 hours


  • 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)


  • 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 meat thermometer
  • reads 180°. Yield: 2 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer