Turkey Thighs


Turkey thighs are inexpensive and can be enjoyed year round without committing to a whole multi-pound bird.

Sun Oven Chinese Five-Spice Turkey Thighs

(adapted for the Sun Oven from Healthy Crockery Cookery)


2 turkey thighs, skin and excess fat removed

2 green onions, finely chopped

2 tablespoons soy sauce

2 tablespoons sherry

1 teaspoon Chinese five-spice powder

1 teaspoon sesame oil

1/4 teaspoon pepper

1 1/2 tablespoons cornstarch

2 tablespoons water

For serving:

1 tablespoon sesame seeds, toasted

1 tablespoon thinly slice green onions


Set Sun Oven out to preheat.

Place the thighs in a large roasting pan. In a small bowl, combine the chopped green onions, soy sauce, sherry, five-spice powder, sesame oil, and pepper. Pour the mixture over the thighs, cover and transfer to the Sun Oven. Cook until the meat is tender, 2 to 3 hours. Remove the thighs from the pan and keep warm. Pour the pan juices into a medium saucepan. In a small bowl, whisk together the cornstarch and water until smooth then stir it into the cooking juices in the pan. Cook over medium-high heat, stirring often, until slightly thickened, about 5 minutes. Slice the turkey thighs and arrange on a serving dish. Sprinkle with sesame seeds and green onions. Serve with rice.

Makes 6 servings.



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