Crockpot Turkey Thighs with Gravy
Turkey thighs crockpot style give you dark meat that falls off the bone, with a gravy made from the pot juices. It is a way to get Thanksgiving flavor on an ordinary Tuesday.
6
servings15
minutes8
hoursBone-in turkey thighs braise with onion, garlic and herbs. The juices thicken into a simple gravy.
Ingredients
3 lb bone-in turkey thighs, skin removed
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried sage
1 tsp dried thyme
1 tsp garlic powder
1 large onion, sliced
3 stalks celery, chopped
6 cloves garlic, smashed
1 cup low-sodium chicken broth
1 tbsp Worcestershire sauce
3 tbsp butter
3 tbsp all-purpose flour
Directions
- Combine the salt, pepper, sage, thyme and garlic powder. Rub it over the turkey thighs.
- Brown the thighs in oil in a skillet, 3 minutes per side. This step is optional but adds flavor.
- Put the onion, celery and garlic in a 6-quart slow cooker.
- Set the thighs on top and pour in the broth and Worcestershire.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
- The turkey should reach 175°F and pull away from the bone easily.
- Move the thighs to a plate and cover with foil. Strain the juices into a saucepan.
- Melt the butter in another pan, whisk in the flour and cook 1 minute.
- Slowly whisk in 2 cups of the strained juices and simmer 5 minutes until thick.
- Pull the meat from the bones and serve with gravy.
Notes
- Add water if the juices measure under 2 cups. Chicken thighs work with the same method and less time. Leftover turkey is great for sandwiches and soup. Store turkey in gravy for 4 days. Freeze for up to 3 months.
Why turkey thighs
Turkey thighs are dark meat, like chicken thighs, but bigger and richer. They stay juicy through hours of slow cooking, and the connective tissue melts into the broth. Turkey thighs crockpot style are an easy, affordable way to have a holiday-style dinner any night of the week.
They also make excellent gravy. The onion, celery, garlic and sage cook in the broth, and the juices left in the pot turn into a flavorful base. A quick butter and flour roux turns them into a smooth gravy while the meat rests. The recipe feeds six people with leftovers, and prep takes about 15 minutes.
Ingredient notes
Bone-in turkey thighs: Buy about 3 pounds, usually 2 large thighs. Bones add flavor and keep the meat moist. Remove the skin, which turns rubbery in the slow cooker. If the thighs are frozen, thaw them in the fridge for a day or two first. Starting from frozen means the meat sits too long below a safe temperature.
Fresh sage and thyme: If you have fresh herbs, use a tablespoon of each, chopped. Dried work well too, and sage is the classic turkey flavor.
Onion, celery and garlic: They sit under the turkey and flavor the broth. Cut them in large pieces so they hold up for eight hours.
Chicken broth: Use low-sodium, so the gravy does not turn too salty after reducing. Turkey broth is also good. A splash of Worcestershire sauce in the pot adds depth and a little tang that rounds out the sage.
Butter and flour: Equal parts, cooked together for a minute, make the roux. This gives a smooth, silky gravy with no lumps.
Tips for the best result
Brown them if you can: It takes six minutes and adds a deeper flavor and color to the gravy. If you skip it, the dish is still good. Pat the thighs dry first, so they sear rather than steam, and use a heavy skillet that holds heat.
Check the temperature: Turkey is safe at 165°F, but thighs are best near 175°F, when the meat pulls from the bone. The most common mistake is stopping too early, which leaves tough meat close to the bone.
Strain the juices: Pour the cooking liquid through a fine strainer before making gravy. It removes bits of vegetables and gives a smoother sauce. Skim any fat off the top with a spoon before measuring, or use a fat separator for the cleanest gravy.
Swaps and what to skip
Use bone-in chicken thighs for a smaller version, with less time. Add carrots and potatoes to the pot for a full one-pot meal. Replace half the broth with white wine for a deeper flavor. For gluten-free gravy, thicken with cornstarch and cold water instead. If the gravy is thin, simmer it for a few more minutes, and if it is too thick, whisk in a splash of broth.
Do not cook skin-on thighs. The skin turns soft and rubbery, and it releases extra fat into the gravy.
What to serve with it
Serve with mashed potatoes, green beans and cranberry sauce for a simple holiday plate. Stuffing or buttered rolls work, and the gravy goes over everything. A small salad adds freshness.
Serving and storing
Pull the meat from the bones and keep it in the gravy for up to 4 days in the fridge. Reheat covered over low heat. Freeze in gravy for 3 months. The leftovers make excellent turkey sandwiches or pot pie filling. Turkey thigh meat is darker and more flavorful than breast, so it holds up well when reheated.
Crockpot Turkey Thighs with Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 6 servings
- Ingredients: 14, led by bone-in turkey thighs, olive oil, kosher salt, black pepper
Tips for Crockpot Turkey Thighs with Gravy
Add water if the juices measure under 2 cups. Chicken thighs work with the same method and less time. Leftover turkey is great for sandwiches and soup. Store turkey in gravy for 4 days. Freeze for up to 3 months.
Crockpot Turkey Thighs with Gravy FAQ
How long does Crockpot Turkey Thighs with Gravy take?
Crockpot Turkey Thighs with Gravy takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Turkey Thighs with Gravy serve?
This recipe makes 6 servings.
What do I need to make Crockpot Turkey Thighs with Gravy?
14 ingredients, led by bone-in turkey thighs, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
