Slow-Cooker Turkey Thighs
The nice thing here is that the turkey marinates overnight, which means you won't be cutting onions and garlic in the morning.
Eight to 12 hours before cooking, put all except Gravy ingredients in a 31/2-qt or larger slow-cooker. Cover and refrigerate.
Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.
Remove turkey thighs to cutting board and cover loosely with foil.
Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.
To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauceboat.
Good with: mashed sweet potatoes and green beans
|Per Single Serving / Serves 4 Total|
|Calories||286||Calories from fat||81|
|Total Fat||9gm||14%||Saturated Fat||3gm||15%|
Nutrition Facts provided by: Woman's Day
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available.
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