Turkey Thigh Slow Cooked in the Oven

Ingredients

• 1.25 kgturkey thigh joint
• 1 tbspolive oil
• plentysalt and black pepper
• 2carrots, roughly chopped
• 1 largeonion, roughly chopped
• 250 mlchicken stock, made from a stock pot
• 2 tbspcornflour
• 2 tbspcold water

Instructions

1. 1

   Season the turkey

   Heat the oven to 150°C fan. Pat the 1.25 kg turkey thigh joint dry, then rub the skin and underside with 1 tbsp olive oil, plenty of salt and black pepper, seasoning it all over.

2. 2

   Prepare vegetables

   Roughly chop 2 carrots and 1 large onion and arrange them in a deep ovenproof dish.

3. 3

   Set on vegetables

   Place the turkey thigh joint directly on top of the vegetables.

4. 4

   Add the stock

   Pour 250 ml chicken stock into the dish, enough to cover the vegetables without covering the turkey.

5. 5

   Cover the dish

   Seal the dish tightly with foil so steam cannot escape.

6. 6

   Cook slowly

   Cook at 150°C fan for 3 hours, basting the turkey halfway through.

7. 7

   Raise the heat

   Remove the foil and increase the oven temperature to 180°C fan.

8. 8

   Crisp the skin

   Return the turkey to the oven for a further 20 minutes, or until the skin is golden and crisp.

9. 9

   Rest the turkey

   Transfer the turkey to a chopping board, cover it loosely with foil and leave it to rest for at least 30 minutes.

10. 10

    Mash vegetables

    While the turkey rests, press the vegetables into the cooking juices with a masher.

11. 11

    Strain the juices

    Sieve the liquid to remove the vegetable pieces, then pour the gravy base into a saucepan.

12. 12

    Thicken the gravy

    Stir 2 tbsp cornflour together with 2 tbsp cold water to make a slurry. Whisk it into the gravy as you bring it to the boil, stirring until thickened.

13. 13

    Slice the turkey

    Cut the turkey thigh into slices of your preferred thickness.

14. 14

    Serve with gravy

    Serve the sliced turkey with the gravy and your favourite roast dinner side dishes.

What is slow-cooked turkey thigh?

Turkey thigh is a dark-meat cut that makes a smaller roast than a whole bird. This American-style oven roast cooks gently under foil over vegetables, then gets a short, hotter finish to crisp the skin.

The method makes use of the cooking juices as well as the meat: the softened vegetables are pressed into the juices before straining, giving the gravy a savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 40g protein, 11g carbs, 21g fat.

Turkey supplies most of the protein, while the carrots and onion contribute some of the carbohydrates. Olive oil and the turkey skin provide much of the fat. Pair a serving with plenty of green vegetables to round out the plate.

Why cook it over vegetables?

Carrots and onion: they form a bed for the joint and soften in the stock and turkey juices. Rough chopping is enough because the vegetables will be mashed and strained later.

Chicken stock: add it around the vegetables rather than over the turkey. The joint should sit above the liquid so the skin can roast rather than become submerged.

Keeping the meat tender

Dry skin: pat the joint dry before adding oil and seasoning. This helps the skin brown during the uncovered finish.

Tight foil: seal the dish well for the long, low-temperature stage. Basting halfway through adds a chance to coat the turkey with the cooking juices without leaving it uncovered for the whole cook.

Getting crisp skin and juicy slices

Hot finish: after 3 hours at 150°C fan, remove the foil and raise the oven to 180°C fan. Give the skin a further 20 minutes, checking for a golden, crisp finish.

Resting: leave the joint loosely covered for at least 30 minutes before slicing. This also gives you time to finish the gravy.

Making the gravy

Strain first: mash the cooked vegetables into the juices, then sieve the liquid into a saucepan for a smooth gravy base.

Cornflour slurry: mix the cornflour with cold water before whisking it into the gravy. Bring the gravy to the boil while stirring, and stop once it has thickened to your liking.

What to serve alongside

Serve the turkey and gravy with roast potatoes and a green vegetable for a classic dinner. The rich juices also go well with plain mash or other roast vegetables.

If the meal needs a lighter balance, add a generous serving of greens or steamed vegetables alongside the roast.

Recipe notes & tips

• Pat the turkey skin dry before rubbing it with oil and seasoning.
• Use a dish deep enough to hold the stock and cooking juices without letting the liquid cover the turkey.
• Keep the foil tightly sealed during the slow-cooking stage.
• Baste the turkey once, halfway through the 3-hour covered cook.
• Let the joint rest for at least 30 minutes before slicing.
• Whisk the cornflour slurry into the gravy gradually while stirring.

Variations

• Add herbs: tuck a few sprigs of thyme or rosemary among the vegetables for an aromatic gravy.
• Use turkey stock: replace the chicken stock with turkey stock if you have it available.
• Add garlic: place a few crushed garlic cloves with the carrots and onion for a deeper savoury flavour.
• Make it peppery: add extra black pepper to the seasoning and finish the gravy with another pinch.
• Serve with mash: spoon the gravy over mashed potatoes for a comforting plate.

Common mistakes to avoid

• Wet skin: pat the turkey dry before adding the oil so the skin has a better chance to crisp.
• Loose foil: seal the dish tightly during the slow cook to retain steam.
• Too much stock: pour it around the vegetables and keep it below the turkey rather than covering the joint.
• Skipping the rest: leave the turkey loosely covered for at least 30 minutes before carving.
• Lumpy gravy: strain the cooking liquid before thickening it, and mix the cornflour with cold water first.

How to store

Cool leftover turkey and gravy promptly, then store them in separate airtight containers in the fridge for up to 3 days. Reheat until steaming hot throughout; warm the gravy in a saucepan, adding a little water if needed.

Frequently asked questions