Turkey thigh
Dark turkey thigh meat suited to moist braises. Values refer to skinless, boneless meat.
What it offers and why to use it
Dark turkey thigh meat suited to moist braises. Values refer to skinless, boneless meat. Brown and braise until tender and the centre reaches 74°C; large pieces take longer than small cubes.
Dark turkey thigh meat suited to moist braises. Values refer to skinless, boneless meat.
From shopping to cooking
Choose
Buy skinless, boneless thigh and ask for even chunks so they cook uniformly.
Store
Keep at 4°C or below, separate from ready-to-eat foods, and observe the use-by date. Thaw in the fridge.
Prepare
Brown and braise until tender and the centre reaches 74°C; large pieces take longer than small cubes.
How to make the most of it
Good pairings
Pairs with onions, vegetables, potatoes and herbs.
How to substitute it
Change cuts only when adjusting fat, edible yield and cooking time.
Recipes with turkey thigh
Turkey stew with golden sautéed grapes
Tender turkey in a vegetable and red wine sauce, finished with sautéed grapes.
View Recipe →Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →
