Honey-Glazed Turkey Thigh Stew: Tender, Sweet, and Savory Delight
Nutritional value per serving
Calories450kcal
Carbs30gram
Fat20gram
Protein35gram
Ingredients
- Turkey thighs, bone-in and skin-on4 pieces
- Honey (preferably raw or organic for best flavor)3 tbsp
- Olive oil (choose extra virgin for richer taste)2 tbsp
- Garlic cloves, minced (fresh is best for aroma)3 pieces
- Onion, finely chopped1 medium
- Carrots, chopped2 medium
- Celery stalks, chopped2 pieces
- Chicken or vegetable broth (low sodium recommended)500 ml
- Soy sauce (for a subtle umami flavor, optional)1 tbsp
- Salt (to taste)to taste n/a
- Black pepper (freshly ground for best taste)to taste n/a
- Fresh thyme sprigs (or 1 tsp dried thyme)2 pieces
- Bay leaf1 piece
This honey-glazed turkey thigh stew combines tender turkey with a sweet and savory glaze, slowly cooked to perfection for a comforting meal. The recipe is designed for home cooks with standard kitchen tools and common ingredients, ensuring a foolproof, tasty dish. The total ingredient cost is approximately $15 (US dollars), €14 (euros), £12 (pounds), and ₹1250 (rupees). Each serving provides about 450 kcal, making it a nutritious option for a hearty dinner. Suitable for a balanced diet, this recipe has a medium complexity level and takes about 1 hour and 45 minutes total to prepare and cook.
Preparation instructions
Prepare Ingredients
1Rinse turkey thighs under cold water, then pat dry with paper towels to remove excess moisture—this helps achieve better browning. Chop onions, carrots, and celery into bite-sized pieces for even cooking. Mince garlic cloves.
Brown the Turkey Thighs
2Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Once hot, add turkey thighs skin-side down. Cook for about 5-7 minutes until skin is golden brown and crispy. Then flip and cook for another 5 minutes. Remove thighs and set aside. Browning adds depth of flavor to the stew.
Sauté Vegetables
3In the same pot, add onions, carrots, and celery. Cook over medium heat for about 5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant. Stir frequently to prevent burning.
Deglaze and Add Liquids
4Pour in 500 ml chicken or vegetable broth and 1 tablespoon soy sauce (if using), scraping bottom of pot to release browned bits—this adds rich flavor. Return turkey thighs to the pot. Add thyme sprigs and bay leaf. Bring to a gentle simmer.
Simmer the Stew
5Cover pot with a lid slightly ajar to allow steam to escape. Reduce heat to low and simmer for 45-60 minutes, or until turkey is tender and cooked through. Occasionally check to ensure there’s enough liquid, adding a bit of water or broth if it gets too low.
Glaze with Honey
6Remove lid and brush turkey thighs with honey, then spoon some glaze over the stew. Increase heat to medium and cook uncovered for another 10-15 minutes, allowing the honey to caramelize and thicken slightly. Stir occasionally to prevent sticking.
Check Doneness and Season
7Use a meat thermometer to check that internal temperature of turkey thighs reaches at least 74°C (165°F), which is safe for poultry. Adjust salt and pepper to taste. Remove thyme sprigs and bay leaf before serving.
Serve and Enjoy
8Serve the honey-glazed turkey thigh stew hot, garnished with fresh herbs if desired. It pairs beautifully with steamed rice, mashed potatoes, or crusty bread to soak up the flavorful sauce.
Cooking Tips
1Use bone-in turkey thighs for better flavor and juiciness in the stew.
2Avoid cross-contamination: use separate cutting boards for raw turkey and vegetables.
3If you prefer a thicker stew, mix 1 tsp cornstarch with 2 tbsp cold water and stir into the stew during the last 10 minutes of cooking.
4Cooling leftovers quickly and storing in a fridge within 2 hours prevents bacterial growth.
Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Measuring spoons and cups
- Sharp knife and cutting board
- Meat thermometer
- Wooden spoon or spatula
Grocery Shopping List
- [ ] Turkey thighs (4 pieces, bone-in, skin-on) (~$8) - Choose fresh thighs with firm skin.
- [ ] Honey (~$3) - Look for raw or organic for best flavor.
- [ ] Olive oil (~$2) - Extra virgin preferred.
- [ ] Garlic cloves (3 pieces) (~$0.50) - Fresh and firm bulbs.
- [ ] Onion (1 medium) (~$0.50) - Choose firm, dry-skinned onions.
- [ ] Carrots (2 medium) (~$0.50) - Select bright orange, firm carrots.
- [ ] Celery stalks (2 pieces) (~$0.50) - Look for fresh, crisp stalks.
- [ ] Chicken or vegetable broth (500 ml) (~$1.50) - Low sodium preferred.
- [ ] Soy sauce (optional, 1 tbsp) (~$0.30) - Choose naturally brewed for best taste.
- [ ] Fresh thyme (optional, 2 sprigs) (~$1) or dried thyme.
- [ ] Bay leaf (1) (~$0.20) - dried bay leaves are usually sold in packages.
Total approximate cost: $15
FAQ
Can I use turkey breast instead of thighs?
Yes, but turkey breast cooks faster and can dry out more easily, so reduce cooking time and watch closely to maintain tenderness.
How do I store leftovers safely?
Cool leftovers quickly, store in an airtight container in the refrigerator, and consume within 2-3 days. Reheat to 74°C (165°F) before eating.
Can I make this stew in a slow cooker?
Yes, brown the turkey and sauté vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the turkey is tender.
What if I don't have a meat thermometer?
Check doneness by cutting into the thickest part of the thigh; juices should run clear and meat should no longer be pink. However, a thermometer is the safest way to ensure proper cooking.