Turkey Thighs a’ la Orange

It’s the same story every time we go to Disneyland. Hubby gets a grumbling in his tummy and wanders off to Tomorrowland. Not in search of Space Mountain, Star Tours or Autopia, but in search of an item you can only get in this section of the park- The Smoked Turkey Leg. 

I had never even seen one until I met him. They are jaw-dropping huge. The are also fantastic. So I shouldn’t have been surprised when wandering Sprouts poultry aisle I came across a package of turkey thighs. I didn’t realize they sold them by themselves. But as my father-in-law said- “think of all those turkey legs at Disneyland, those thighs must go somewhere”. The somewhere they went is home to my fridge where I decided to experiment.

One of my most requested dishes is Lemon Chicken, from the Barefoot Contessa. Living in Southern California we have this wonderful winter navel orange that I get weekly in my basket. So this is my take on the Barefoot’s concept, although several ingredients have changed. You certainly could substitute chicken thigh, chicken breast or any poultry but you would need to experiment with the baking time accordingly.

Turkey Thighs a’ la Orange

4 Turkey Thighs

9 cloves of garlic, minced

1/4 c. olive oil

1/3 c. white wine

the zest from 2 oranges

the juice from one orange

12 sprigs fresh thyme

1/4 tsp. cardamom

salt and pepper to taste

1 orange cut into 8 segments

Over medium heat in a small saucepan, heat the minced garlic cloves and olive oil just until it begins to bubble but not brown. Remove from heat and add in white wine, orange juice, orange zest and cardamom.

Sprinkle turkey thighs with salt and pepper and put in a 13×9 dish. Wedge orange segments in and around thighs and pour the garlic-wine-juice mixture over the thighs. Sprinkle fresh thyme around. At this point, you can wrap in plastic and keep in the fridge for several hours.

Bake at 400 degrees for 50 minutes. Make sure temperature hits 165.

4 thoughts on “Turkey Thighs a’ la Orange

    • I added much more white wine to the recipe and then when the meat was done drained all the juices and heated with some creme fraiche for a wonderfully rich and aromatic sauce. Delicious.

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