-
1
Eight to 12 hrs before cooking, put all except Gravy ingredients in gallon-size ziptop plastic bag.
-
2
Seal and turn to mix ingredients.
-
3
(If using slow cooker with removable stoneware insert, marinate and chill ingred in covered instert, thenset in electric base and turn to high or possibly low, don't preheat electrical base.)
-
4
To Cook in Oven: Heat oven to 325 F. Empty bag into a 4-5 qt Dutch oven.
-
5
Bake, tightly covered, 1 1/2 hrs or possibly till turkey is tender.
-
6
To Cook in Slow-Cooker: Empty bag into a 3 1/2-4 or possibly 5 qt slow-cooker.
-
7
Cook on High 4-5 hrs or possibly on Low 8-10 hrs till turkey is tender.
-
8
Remove turkey thighs to cutting board and cover loosely with foil.
-
9
To thicken gravy on rangetop: Heat cooking liquid over Medium-High heat.
-
10
Whisk 2 Tbsp.
-
11
flour and the water till well blended.
-
12
Whisk into liquid, bring to a boil and whisk 4-5 min till thickened.
-
13
To thicken gravy in Slow-Cooker: Set slow-cooker to High and cover.
-
14
Whisk 3 Tbsp.
-
15
flour and the water till well blended.
-
16
Whisk into liquid in slow-cooker.
-
17
Cover and cook 15 min, stirring once, till thickened.
-
18
To serve: cut meat in large pcs from both sides of thigh bone to give you 4 large pcs.
-
19
Arrange on serving plates.
-
20
Spoon some gravy on meat.
-
21
Serve remaining gravy from a sauceboat.
-
22
NOTES : The nice thing about this recipe, especially if you throw it in the slow-cooker before leaving the house in the morning, is which turkey actually marinates overnight, that means you will not be cutting onions and garlic in the morning.
