What is the best way to cook turkey thighs? And what is the best way to make really yummy gravy from scratch?

Question

Thank You everyone ( :

Answer 1

For gravy, I start with butter in a pan, sorry, no measurements. (About 2 to 3 tablespoons)
As butter is melting, add about 2 tablespoons flour. This method will eliminate the lumps in the gravy.
Once you have a thick paste, slowly pour in some of the turkey drippings, using a wisk, stir until thickened. I use chicken or turkey stock or broth. It makes a great gravy, easy and without lumps. Season to taste.


Roasting Turkey Thighs
For those who prefer dark meat, roasting turkey thighs is an ideal alternative to roasting a whole turkey.

Turkey thighs vary in weight from about ½ lb to 1 ¾ lbs and are sold either with bone and skin on or boneless and skinless. Two boneless, skinless turkey thighs with a total weight of 2 lbs (1 kg) will take approximately 1 ½ - 1 ¾ hours to cook. Since all turkey thighs vary in size and shape, it is best to use a meat thermometer when roasting.

Prepare turkey thighs in a roasting pan or baking pan as you would a whole turkey. (Brush with oil or melted margarine if thighs are skinless). Insert an oven-safe meat thermometer into the Centre of the thickest part of the thigh. Loosely tent with foil or cover with a lid. Cook at 325° until the meat thermometer registers 170° F (77°C).

Variation: Try cooking turkey thighs in a baking pan covered with your favorite baking sauce. Spaghetti sauce, sweet & sour sauce or barbecue sauce all work well. Use a meat thermometer, cover with a lid and bake until the temperature in the thickest part of the thigh registers 170° F (77° C).

Answer 2

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RE:
What is the best way to cook turkey thighs? And what is the best way to make really yummy gravy from scratch?
Thank You everyone ( :

Answer 3

You can either bake the turkey thighs in the oven or put them in a crockpot to cook all day. If you use a crockpot, you will not have to add any liquid as it makes its own juices. Use the juice for gravy by adding some flour or cornstarch to the liquid, and cook until the desired thickness. You don't need much of the flour or cornstarch(maybe 2-3 tablespoons) Mix it up until the lumps are gone, and cook on low. Does not take long to do this.

Answer 4

Baked Turkey Thighs

Answer 5

gravy......for turkey gravy, I boil the gizzard and all the innerds...it makes a nice broth that is really low in fat (I hate greasy gravy!) To that broth, while it's boiling, I add about 1/4 cup of cornstarch to 1 cup water (mixed together so no lumps--you can add salt and pepper as well at this point). Stir with a wire whisk, and keep stirring until the gravy is thickened and bubbly.
For any other kind, you can use broth of any sort, and if you want what my mother used to call "milk gravy", you mix the cornstarch with milk instead of water. Hope you like it!

Answer 6

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Answer 7

you should braise turkey thighs because they're so thick. sorry, no recipes 4 gravy though