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Slow cooked turkey thigh
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5 from 1 vote

Turkey Thigh Slow Cooked in the Oven

This Slow Cooked Oven Turkey Thigh is tender, juicy and full of flavour, with beautifully crisp skin and a rich homemade gravy.
Cooked low and slow in the oven over a bed of vegetables, this turkey thigh joint is an easy and affordable alternative to a whole turkey roast, perfect for a Sunday dinner or special occasion without the fuss.
Prep Time10 minutes
Active Time3 hours 20 minutes
Resting Time30 minutes
Total Time4 hours
Course: Christmas, Dinner, mains, Roast Dinner, Supper, Thanksgiving
Cuisine: American, Australian, British, European
Keyword: bone in turkey thigh, budget turkey recipe, easy turkey thigh roast, oven cooked turkey thigh, oven slow cooked turkey, roast turkey thigh, slow cooked turkey thigh, slow cooked turkey thigh in the oven, tender turkey thigh, turkey thigh recipe, turkey thigh slow cooked in the oven, turkey thigh with gravy
Yield: 4 people
Calories: 407kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 1.25 kg turkey thigh joint
  • 1 tablespoon olive oil
  • plenty of salt and black pepper to season
  • 2 carrots roughly chopped
  • 1 large onion roughly chopped
  • 250 ml chicken stock made from a stock pot

For the gravy

  • 2 tablespoon cornflour
  • 2 tablespoon cold water

Instructions

  • Preheat your oven to 150°C fan. Pat the 1.25 kg turkey thigh joint dry. Rub the skin and underneath the joint with 1 tablespoon olive oil, plenty of salt and black pepper, ensuring it is well seasoned all over.
    A turkey thigh coated in salt and pepper on a red chopping board
  • Chop 2 carrots and 1 large onion and place into a deep ovenproof dish.
    A vegetable trivet of chopped onion and carrot in a oven proof dish
  • Sit the turkey thigh joint directly on top of the vegetables.
    A turkey thigh coated in salt and pepper on a vegetable trivet in a oven proof dish
  • Pour the 250 ml chicken stock into the dish, to cover the vegetables but does not cover the turkey.
    A turkey thigh coated in salt and pepper on a vegetable trivet in a oven proof dish with chicken stock being poured around the turkey thigh
  • Cover the dish tightly with foil, making sure no steam can escape.
    Covering the turkey thigh in a oven proof dish with foil
  • Cook in the oven for 3 hours at 150°C fan, basting the turkey halfway through the cooking time.
    Basting the turkey thigh with the stock using a spoon
  • Remove the foil and increase the oven temperature to 180°C fan.
    Cooked turkey thigh in a dish sitting on a veg trivet
  • Return the turkey to the oven for a further 20 minutes, or until the skin is golden and crisp.
  • Remove the turkey from the dish and place it onto a chopping board. Cover loosely with foil and allow it to rest for at least 30 minutes.
    A turkey thigh on a black chopping board
  • While the turkey rests, use a masher to press the vegetables into the cooking juices.
    Mashing the chopped onions and carrots in the stock with a masher
  • Sieve the liquid to remove any vegetable lumps, then pour the gravy into a saucepan.
    Pouring stock, crushed onions and carrots into a sieved jug
  • Mix 2 tablespoon cornflour with 2 tablespoon cold water to form a slurry. Whisk it into the gravy while bringing it to the boil, stirring until thickened.
    Whisking turkey gravy
  • Slice the turkey thigh into your desired thickness.
    Slicing turkey thigh on a wooden chopping board
  • Serve with the gravy and your favourite roast dinner side dishes.
    Pouring gravy over a turkey roast dinner which consists of turkey thigh, cauliflower, broccoli, Brussels stuffing balls, Yorkshire puddings and roast potatoes

Video

Nutrition

Calories: 407kcal | Carbohydrates: 11g | Protein: 40g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 1375mg | Potassium: 687mg | Fiber: 1g | Sugar: 4g | Vitamin A: 5098IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg