© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c dry white wine
1/2 c red wine vinegar
1/2 c onion, peeled and thinly sliced
1 Clove garlic, minced
1 bay leaf
1-1/2 tsp mixed whole pickling spice
1/2 tsp whole cloves
1/2 tsp ground ginger
1/4 tsp peppercorns
1/4 tsp dried thyme
2 lbs TURKEY THIGHS, skin removed & meat pierced
1 tbsp cornstarch
2 tbsp golden raisins
1 tbsp brown sugar
6 Ginger snaps, crushed
Water, (optional)
In a large self-closing plastic bag, combine wine, vinegar, onion, garlic, bay leaf, pickling spice, cloves, ginger, peppercorns, thyme and turkey. Seal bag and refrigerate 1 day; turning bag occasionally.
Remove turkey and strain marinade to measure 2 cups.
In 5-quart saucepan over medium heat, place turkey and 1 cup of marinade. (Cover and refrigerate remaining marinade.) Bring marinade and turkey to a boil. Immediately reduce heat, cover and simmer 30 to 40 minutes. Turn turkey and continue simmering 30 to 35 minutes or until meat thermometer inserted in thickest part of thigh registers 180 degrees F. Remove turkey and keep warm.
In small bowl combine reserved 1 cup marinade with cornstarch, raisins, and brown sugar. Stir raisin mixture into simmering pan juices, increase heat to medium. Bring to a boil and simmer at least 5 minutes, stirring until mixture is slightly thickened.
Stir in gingersnaps; cook until mixture is smooth. (Add a little water if sauce is too thick.)
Total Calories 630
Total Fat 17 g
% Daily Total Fat 24
Cholesterol 277 g
Sodium 419 mg
Total Carbohydrates 42 g
Protein 74 g