Turkey Thigh Slow Cooked in the Oven Recipe

Introduction

This slow-cooked turkey thigh recipe results in tender, flavorful meat with crispy skin, perfect for a comforting roast dinner. Cooking the turkey low and slow in the oven alongside vegetables creates a rich base for a delicious homemade gravy.

Ingredients

• 1.25 kg turkey thigh joint
• 1 tbsp olive oil
• Plenty of salt and black pepper (to season)
• 2 carrots, roughly chopped
• 1 large onion, roughly chopped
• 250 ml chicken stock (made from a stock pot)
• 2 tbsp cornflour
• 2 tbsp cold water

Instructions

1. Step 1: Preheat your oven to 150°C fan. Pat the turkey thigh dry and rub it all over, including underneath, with olive oil, salt, and black pepper to season thoroughly.
2. Step 2: Place the chopped carrots and onion into a deep ovenproof dish. Sit the seasoned turkey thigh directly on top of the vegetables.
3. Step 3: Pour the chicken stock into the dish, ensuring it covers the vegetables but does not cover the turkey.
4. Step 4: Cover the dish tightly with foil to trap steam and moisture during cooking.
5. Step 5: Cook in the oven for 3 hours at 150°C fan, basting the turkey halfway through to keep it moist.
6. Step 6: Remove the foil, increase the oven temperature to 180°C fan, and roast the turkey for another 20 minutes or until the skin is golden and crisp.
7. Step 7: Take the turkey out and place it on a chopping board. Cover loosely with foil and let it rest for at least 30 minutes.
8. Step 8: Mash the cooked vegetables into the cooking juices using a masher. Then sieve the liquid to remove lumps and pour the gravy into a saucepan.
9. Step 9: Mix cornflour with cold water to make a slurry. Whisk this into the gravy and bring it to the boil, stirring until the sauce thickens.
10. Step 10: Slice the rested turkey thigh to your preferred thickness and serve with the rich gravy and your favorite roast sides.

Tips & Variations

• For extra flavor, add herbs like thyme or rosemary to the vegetables before cooking.
• Using a fan oven can help achieve crispier skin during the final roasting step.
• If you prefer a spicier twist, rub the turkey with smoked paprika or garlic powder along with salt and pepper.

Storage

Store leftover turkey and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water to the gravy if it thickens too much when cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook this turkey thigh without vegetables underneath?

The vegetables help create a flavorful base and keep the meat elevated for even cooking. You can omit them, but you may lose some gravy flavor and risk the turkey sticking to the dish.

Is it necessary to rest the turkey after cooking?

Yes, resting allows the juices to redistribute within the meat, ensuring the turkey remains moist and tender when sliced.

Turkey Thigh Slow Cooked in the Oven Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

This oven slow-cooked turkey thigh recipe yields tender, flavorful meat with crisp skin, served with a rich vegetable-infused gravy. The turkey is seasoned, placed over chopped vegetables and cooked low and slow in the oven, then finished at a higher temperature for a golden finish. The resting process allows for juicy slices, complemented perfectly by a silky homemade gravy made from the pan juices.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British
• Diet: Halal

Ingredients

Scale 1x2x3x

Turkey

• 1.25 kg turkey thigh joint
• 1 tbsp olive oil
• Plenty of salt and black pepper (to season)

Vegetables

• 2 carrots, roughly chopped
• 1 large onion, roughly chopped

Liquids and Thickening

• 250 ml chicken stock (made from a stock pot)
• 2 tbsp cornflour
• 2 tbsp cold water

Instructions

1. Season: Pat the turkey thigh dry and rub all over with olive oil, salt, and black pepper to ensure it is well-seasoned.
2. Preheat Oven: Set your oven to 150°C fan to prepare for slow cooking.
3. Prepare Vegetables: Roughly chop carrots and onion and place them into a deep ovenproof dish.
4. Arrange Turkey: Place the seasoned turkey thigh directly on top of the chopped vegetables in the dish.
5. Add Stock: Pour the chicken stock into the dish, covering the vegetables but not the turkey skin.
6. Cover: Tightly cover the dish with foil to trap steam and moisture during cooking.
7. Slow Cook: Cook in the oven at 150°C fan for 3 hours, basting the turkey halfway through to keep it moist.
8. Increase Heat: Remove the foil and increase oven temperature to 180°C fan.
9. Crisp Skin: Return the turkey to the oven for 20 minutes or until the skin turns golden and crisp.
10. Rest: Transfer the turkey to a chopping board, cover loosely with foil, and let it rest for at least 30 minutes to retain juices.
11. Prepare Gravy: While the turkey rests, mash the cooked vegetables into the pan juices using a masher.
12. Strain Gravy: Sieve the liquid to remove lumps, then pour the gravy into a saucepan.
13. Thicken Gravy: Mix cornflour and cold water to create a slurry, whisk it into the gravy, and bring to a boil stirring until thickened.
14. Serve: Slice the turkey to your preferred thickness and serve with the homemade gravy alongside your favorite roast dinner sides.

Notes

• Ensure the turkey thigh is completely dry before seasoning for better skin crispiness.
• Basting halfway through cooking keeps the turkey moist and flavorful.
• Resting the turkey is key to ensuring juicy slices.
• The vegetable mash in the gravy adds depth of flavor; do not discard.
• Use a fan oven for even heat distribution during slow cooking and crisping.

Keywords: turkey thigh, slow cooked turkey, oven roasted turkey, turkey gravy, roast dinner main dish, comfort food poultry