Slow Cooked Turkey Thigh with Garlic Onion Puree
Slow cooking meat is so delicious because it gets to cook in all its juices and really intensifies all the flavors you put in. I laid the turkey thigh on top of some red onion, garlic bulbs and herbs and topped it with Kyara’s homemade BBQ sauce. All of these flavors together are simply divine and the gravy you get at as a result is yum, I spooned it around the garlic and onion puree before serving.
Do not worry about the total time, because this dish is very easy to make, while the turkey is cooking in the Instant Pot, you have time to prepare the side dish and dessert or just to relax a bit. You don’t need to worry about the turkey for 4,5 hours after you place it in the instant pot.
This garlic and onion puree is a good match with the turkey. I used a lot of garlic cloves, but I cooked them for 15 minutes, so they don’t taste and smell strong in the puree. It is a great dish to make when having people over. There aren’t too many ingredients and the instructions are very simple. If you program the Instant Pot before you leave home and only need to prepare the puree when you arrive home after work, you can also make a dinner quickly. The puree can also be prepared in advance, you will just need to heat it. The leftover is good for next day, take it with you in a lunch box.
I can definitely suggest you buy an instant pot, it makes your life easier and more comfortable, and you can make an endless variation of dishes in it.
Slow Cooked Turkey Thigh with Garlic Onion Puree
Equipment
- Slow cooker or Instant Pot
Ingredients
Slow cooked turkey
- 1 turkey thigh 800-850 gram bone-in and skin-on
- 2 red onion peeled and halved
- 2 bulbs garlic unpeeled and halved
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 150 ml BBQ sauce homemade
- 1 tsp salt
- ½ tsp pepper freshly ground
Onion and Garlic puree
- 10 cloves garlic
- 400 gram onion
- 4 tbsp olive oil
- 2 sprigs fresh thyme
- 3 tbsp cream cheese lactose free
- Salt and pepper
Instructions
- Place halved red onions and garlic bulbs with 3 fresh thyme sprigs and 1 fresh rosemary sprig together to the bottom of the Instant Pot.
- Add 1 tsp salt and ½ tsp freshly ground pepper to the BBQ sauce and mix it.
- Massage the turkey thigh well with half a portion of the BBQ sauce mixture.
- Place the turkey thigh on the top of garlic and onion and pour the other half of BBQ sauce onto.
- Cover the pot and cook on “slow cooker” mode and “low” for 4,5 hours, until thigh is tender and falling off the bones.
- Transfer the turkey from slow cooker to frying pan and put it into the oven to grill its top for 4 minutes, until it turns nice red.
- Wait 5 minutes before cutting.
- Make the onion and garlic puree while the turkey is cooking. Put garlic cloves into boiling water, reduce the heat and simmering for 10 minutes. Drain and set aside.
- Heat olive oil in a cast iron frying pan, add onion, reduce the heat to low and cook for 15 minutes. Do not burn or color it, stir frequently!
- Add the garlic to the onion with the fresh thyme sprig and lactose free cream cheese together and cook for 5 minutes very gently.
- Remove the thyme sprig and make puree with immersion blender. Taste it and season with salt and pepper.
- Spoon garlic and onion puree onto the serving plate, place some slices of turkey thigh to the top, spoon 2 tbsp gravy around the puree and decorate with a fresh sprig of thyme. Enjoy!