Tender & Flavorful Turkey Thigh Stew
Nutritional value per serving
Calories350kcal
Carbs15gram
Fat18gram
Protein30gram
Ingredients
- Turkey thigh, bone-in and skin-on (for more flavor and moisture, skin can be left on or removed after cooking)1.2 kg
- Carrot, peeled and chopped2 medium
- Celery stalks, chopped2 piece
- Onion, medium-sized, chopped1 piece
- Garlic cloves, minced3 clove
- Olive oil3 tbsp
- Chicken or vegetable broth (low sodium recommended)600 ml
- Tomato paste2 tbsp
- Dried thyme1 tsp
- Bay leaf1 piece
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Potatoes, peeled and chopped into chunks3 medium
This tender turkey thigh stew recipe is designed for home cooks looking for a hearty, flavorful dish without fuss. Using simple ingredients and common kitchen tools, you will create a comforting stew with moist, tender turkey meat and rich, aromatic broth. The total cost of ingredients is approximately $15 USD (€14, £12, ₹1100), and the recipe yields around 4 servings. The dish contains roughly 350 kcal per serving, is suitable for a balanced diet, and takes about 35 minutes preparation and 1 hour cooking time. The difficulty is easy to medium — perfect for beginner to intermediate cooks familiar with basic stovetop techniques. Food safety is emphasized, with clear guidance on internal cooking temperatures (turkey must reach 74°C/165°F) and safe handling to prevent cross-contamination. Get ready to enjoy a delightful, luscious stew that’s both safe and satisfying!
Preparation instructions
Prepare vegetables
1Wash and chop the carrots, celery, onion, and peel minced garlic cloves. Peel and chop the potatoes into chunks. This will provide a good base of flavor and texture for the stew. Time: 10 minutes.
Brown the turkey thighs
2Pat turkey thighs dry to encourage browning, then season with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add turkey thighs skin-side down to brown and render fat for about 5-7 minutes per side. Browning develops deep flavor but avoid burning. Remove browned turkey and set aside safely on a plate.
Sauté vegetables
3In the same pot, add 1 tablespoon olive oil if needed. Add chopped onions, carrots, and celery. Sauté until softened and translucent, about 5 minutes. Add minced garlic and tomato paste and cook another 1-2 minutes to develop aroma and sweetness.
Deglaze the pot and add liquids
4Pour about 100 ml of broth and stir well to scrape any browned bits from the bottom (these have lots of flavor). Add the rest of the broth, dried thyme, bay leaf, potatoes, and browned turkey thighs back into the pot. Stir gently to combine.
Simmer the stew
5Bring the stew to a gentle boil, then reduce heat to low, cover partially, and simmer for about 45 minutes. Cooking low and slow allows turkey to become tender and juicy. Check occasionally to avoid boiling vigorously, which can toughen meat.
Check turkey doneness
6After 45 minutes, check the turkey's internal temperature using a meat thermometer inserted into the thickest part without touching bone. It should read at least 74°C (165°F) to be safe to eat. If not reached, continue simmering and check every 5-10 minutes.
Season and serve
7Once turkey is tender and fully cooked, taste the stew and adjust seasoning with salt and pepper as needed. Remove bay leaf before serving. Serve hot and enjoy your tender, delicious turkey stew!
Cooking Tips
1Use bone-in turkey thighs for more flavor and keep the meat juicy.
2Avoid overcrowding the pot when browning meat to ensure proper searing.
3If you prefer a thicker stew, you can mash a few potato chunks into the broth or add a slurry of cornstarch and water.
4Use a meat thermometer to guarantee turkey is safely cooked to 74°C (165°F). This prevents undercooking or dryness.
5To avoid cross-contamination, use separate cutting boards for raw turkey and vegetables and wash hands thoroughly after handling raw meat.
Equipment Needed
- Large heavy-bottom pot or Dutch oven
- Sharp chef's knife
- Cutting board (preferably separate boards for meat and vegetables)
- Meat thermometer
- Wooden spoon or spatula
- Measuring spoons
- Ladle for serving
Grocery Shopping List
- [ ] Turkey thighs (bone-in, skin-on) - approx. $8.00: Choose fresh or properly thawed; firm texture is best.
- [ ] Carrots (2 medium) - approx. $0.50: Select firm, bright orange carrots without blemishes.
- [ ] Celery stalks (2) - approx. $0.60: Crisp, bright green stalks are fresher.
- [ ] Onion (1 medium) - approx. $0.40: Firm with dry skin; avoid soft or sprouting ones.
- [ ] Garlic cloves (3) - approx. $0.30: Look for firm, plump cloves.
- [ ] Olive oil (small bottle) - approx. $4.00: Extra virgin for best flavor.
- [ ] Chicken or vegetable broth (600 ml) - approx. $1.50: Low sodium preferred.
- [ ] Tomato paste (small can) - approx. $0.70: Choose pure tomato paste for richness.
- [ ] Dried thyme (small jar) - approx. $1.00: Freshly opened provides better aroma.
- [ ] Bay leaf (small pack) - approx. $0.50: Whole leaves, used for flavor.
- [ ] Potatoes (3 medium) - approx. $1.00: Starchy potatoes like Russet or Yukon Gold are best.
Total estimated cost: $18.50 (prices may vary by location).
FAQ
What is the safe internal temperature for cooked turkey thigh?
The turkey thigh should reach an internal temperature of at least 74°C (165°F) to ensure it is safe to eat and free from harmful bacteria.
Can I use boneless turkey thigh for this stew?
Yes, boneless turkey thighs can be used; however, bone-in thighs add more flavor and tend to stay juicier during cooking.
How do I prevent the turkey from being dry?
Slow simmering at low heat and cooking to the correct internal temperature helps keep the turkey tender and moist. Avoid cooking at high heat or overcooking.
Can I freeze the turkey thigh stew?
Yes, this stew freezes well. Store in airtight containers and consume within 2-3 months. Thaw thoroughly in the refrigerator before reheating.
How to avoid cross-contamination while preparing this recipe?
Use separate cutting boards and utensils for raw turkey and vegetables, wash hands thoroughly after handling raw meat, and sanitize surfaces to prevent bacteria spread.