Orange Basted Turkey Thighs
I haven’t made this in a long, long while and I can’t say I know why. That said, I found a really nice set of turkey thighs at the grocery and as soon as I saw them, I decided this was the right dish. It’s not what I’d call a summer dish, exactly, but it does warm the heart on one of those cool summer days we get up here on good old Lake Erie.
Did I mention that I’ve moved myself to a little town right on Lake Erie? Well, I assume that takes care of it, if I haven’t.
In any case, turkey thighs are, to my mind, the best part of the turkey. They are moist, tender and with just a little care in the treatment of them, they’re ready to go. The orange-honey-garlic sauce takes them from ordinary to something special, for sure. The main thing is to cook the thighs very well done, not because of food-borne illness (though that’s always good no matter what) but because by cooking them slow, you actually get the very best of the thighs, which have a way of getting better the longer you cook them. They should just fall of the bone.
The orange sauce caries a nice compliment of cumin and coriander and a little hot sauce, which just sends them over the edge. Promise.
- 1 cup orange juice
- ½ cup cider vinegar
- ½ cup brown sugar, packed
- ¼ cup honey
- 2-3 garlic cloves, finely minced
- 1 Tbsp. hot sauce
- 1 Tablespoon ground coriander
- 1 Tablespoon ground cumin
- 4 turkey thighs
- 1/2 cup turkey (or chicken) broth
- 1 tablespoon olive oil
- salt and pepper
- In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, garlic, some hot sauce (whatever you like), coriander, and cumin. Bring to a boil, reduce heat and let simmer for 10 minutes.
- In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the turkey thighs brown the skin side. Add the turkey(chicken) broth and drizzle the glaze on top and allow to simmer for 30 minutes or so, turning to make sure the thighs are coated well in the sauce. Serve with some orange slices as garnish.