John Myers
Reverse Cooked NT Turkey Thighs
The perfect reverse cooked nt turkey thighs recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh turkey thighs 1.5 kilos
- 1 piece Marinade
- 0,5 liter Buttermilk
- 2 piece Chilli red chopped
- 5 sheet Sage
- 2 tbsp Chopped basil leaves
- 8 piece Black peppercorns crushed
- 2 piece Garlic cloves chopped
- 2 tbsp Chicken spice see my KB: http://www./rezept/441957/Fluessiges-Haehnchengewuerz-leicht-verschaerft.html
- 3 tbsp Seasonal herbs
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt fine
- 1 pinch Rose paprika powder
- Wash the thighs, pat dry and soak in the marinade (buttermilk, chilli, sage, basil leaves, peppercorns and garlic) for 24 hours.
- Preheat the electric oven to 80 degrees. Heat a pan with. Drain the marinade and pat the thighs dry a little. Sprinkle the spices on the skin side and rub the meat side with pepper and herbs (see pictures).
- Now place the thigh with the meat side in the pan and place the pan on the wire rack in the middle of the oven. Pierce the meat thermometer in the thickest part. Now go for a walk, take a nap or whatever.
- After about 5-6 hours (depending on the thickness of the thighs) the thermometer, which is set to 68 degrees core temperature, should beep. Then lightly brush the skin side with my liquid chicken seasoning.
- Now switch on the grill and let the skin brown until crispy. When the skin has the desired tan, place the pan on a medium-hot stove and add a light toasted aroma to the meat side. The meat was so gently cooked, super tender and juicy.
- We had carrot rice tossed in chili butter. There was also some chicken sauce from a frozen sauce leftover.
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