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| Amazingly Succulent Roast Turkey Thighs |
"This recipe makes moist and smooth turkey thighs the entire circle of relatives will love."
Ingredients :
- 1 big warmth-resistant nylon oven bag (such as Reynolds® Oven Bags)
- 1 tablespoon all-cause flour
- 1 onion, reduce into 1-inch pieces
- 2 stalks celery, cut into 1-inch portions
- 1 huge carrot, cut into 1 inch pieces
- 4 turkey thighs
- 1 tablespoon olive oil
- 2 teaspoons seasoned salt, or to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H20M |
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- Preheat oven to 350 stages F (one hundred seventy five degrees C). Sprinkle flour into oven bag and location it in a 9x11-inch pan.
- Spread onion, celery, and carrot portions on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the pores and skin and at the outside of the thighs.
- Sprinkle pro salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of veggies. Close the bag with the tie. Make six slits in the pinnacle of the bag with a sharp paring knife. Place pan within the oven, ensuring oven bag does no longer touch top heating detail.
- Roast until an instant-study thermometer inserted into the thigh meat reaches one hundred sixty five ranges F (74 stages C), about 1 hour.
Notes :
- I use Morton® Nature's Seasons® Seasoning Blend.
- The cooked greens can be put through a strainer and introduced to the juices to make a flavorful gravy. If you cannot locate thighs at your grocery store already packaged, ask the butcher to reduce them from complete turkeys. The thighs must be very gentle and juicy. If your oven runs hot and the thighs seem a piece dry, decrease the cooking time five minutes at a time.
- Reynolds® Aluminum foil may be used to hold meals moist, prepare dinner it lightly, and make smooth-up simpler.
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