Turkey Thigh

Name: Turkey thigh — the upper leg of the turkey, a dark, rich, juicy and inexpensive cut, sold bone-in or boneless, or as diced meat. It is more flavourful than breast, and stays moist when slow cooked.

Description

The thigh is the part of the turkey that works hardest, so it contains more myoglobin, fat and collagen than the breast, which makes it darker, richer, and more forgiving to cook. Slow roasting, braising and stewing turn the connective tissue into gelatin, and the meat is tender and rich.

Turkey thighs are a good value way to enjoy turkey outside the holiday season. They can be roasted whole, braised in wine or stock, cooked in curries, or smoked, and the cooked meat shredded for tacos or sandwiches.

Main nutrition value

Turkey is a good source of high-quality protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and white meat is very lean. Thigh meat has more fat, iron and zinc than breast, but is still relatively lean when the skin is removed.

How best to be consumed

Turkey thighs are cooked slowly until tender.

1. Roast at 180°C for 1.5 to 2 hours, bone-in, until the meat reaches at least 74°C, and is tender (many cooks go to 80°C or more).
2. Braise in stock, wine or tomatoes with herbs and vegetables for 1.5 to 2 hours.
3. Dice and use in stews, curries and casseroles.
4. Marinate or rub with spices before roasting, for flavour.
5. Remove the skin after cooking for less fat.

Overconsumption could cause…

Turkey thigh is healthy in moderation.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies to the skin.
3. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
4. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.

GroupsTurkey and DuckPoultry and game birdsFresh

Related foodsDuck BreastDuck ConfitDuck LegGooseQuailTurkey Breast

Wikipedia — Turkey (bird), used for origin, naming and history: https://en.wikipedia.org/wiki/Turkey_(bird)