I am always on the look out for a bargain. I am not cheap, I far prefer the term frugal. When I was at the grocery store the other day I was strolling through the meat department looking for mark-downs or special Manager’s sales when I spotted 3 lbs. of turkey thighs for under $3.00! There were two extra-large thighs in the package. Of course I had to buy them.
My son and I have recently been having discussions about turkey. He is Autistic and the holidays – Halloween, Thanksgiving and Christmas are a rough time of year for him. He is concerned because we don’t have turkey on Thanksgiving for dinner. We have started the discussions now so that by the time dinner rolls around on Thanksgiving he should be okay. At least this year he is not asking me if we are going to be arrested if we don’t serve turkey on Thanksgiving!
So, having the turkey thighs tonight was a good step toward understanding we can have turkey on days other than Thanksgiving. He is skeptical but at least we have broached the subject again for this year.
The star of this meal was by far the garlic gravy. The turkey thighs were good, the mashed potatoes were good, but the garlic gravy was amazing! It had tons of flavor and the garlic just seemed to kick it up a notch. I wish you could smell this dish because it made my whole house smell like a big warm hug for hours.
Everyone cleaned their plates and were looking for more. I served this with green beans and a plate of cut vegetables.
This would also be great made with chicken thighs.
- 2 TBSP canola oil
- 2 1/2 – 3 lbs. turkey or chicken thighs, skin on
- salt and black pepper
- 3 tsp. powdered garlic
- 2 cups chicken stock
- 3/4 tsp. dried thyme
- 2 TBSP flour, plus more if needed
- Pre-heat the oven to 400° F.
- In a large oven-safe skillet with a lid, heat the canola oil over medium high heat.
- Dry the turkey thighs by patting them with a paper towel. Sprinkle both sides with salt and pepper.
- Place the turkey in the hot oil and cook well browned on all sides. Remove turkey to a plate when cooked.
- Reduce the heat to medium sprinkle the flour over the oil and turkey drippings. Stir until combined. Add the garlic and stir until well fragrant.
- Return the turkey to the pan, cover, and bake for 15-25 minutes. Until turkey thighs are cooked through.
- Remove the pan from the oven and place it on the stove. Remove the turkey pieces from the pan to a clean plate.
- Over medium-high heat, whisk in the chicken stock, thyme and a bit more salt and pepper. Reduce heat and simmer, stirring regularly, until sauce thickens. If sauces does not thicken to your tastes sprinkle a bit of flour over the top and stir well while simmering.
- Taste the sauce and add more salt, pepper, or garlic if needed.
- Add the chicken back to the pot to re-warm with the gravy.
- Serve spooned over mashed potatoes, rice or pasta.