Herbed Turkey Thighs and Orzo


Herbed Turkey Thighs and Orzo

Prep Time: 20 Mins Cooking Time: 7 Hours 5 Mins Total Time: 7 Hours 25 Mins


  • 1 tablespoon(s) olive oil
  • 6 (6 to 8 pounds total) bone-in turkey thighs, skin removed
  • Salt
  • Pepper
  • 1 cup(s) lower-sodium chicken broth
  • 1 sprig(s) fresh rosemary
  • 4 clove(s) garlic, smashed
  • 1 teaspoon(s) cumin seeds
  • 1/2 teaspoon(s) dried oregano
  • 1 1/2 cup(s) dry red wine
  • 2 tablespoon(s) freshly grated lemon peel
  • 2 tablespoon(s) chopped fresh dill
  • 2 tablespoon(s) chopped fresh parsley
  • 1 cup(s) cooked orzo


  1. In 12-inch skillet, heat oil on medium-high until hot. Sprinkle turkey thighs with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. In batches, add turkey to skillet; cook 7 to 8 minutes or until browned, turning once. Transfer to 6-quart slow cooker bowl, along with broth and rosemary.
  2. To same skillet, add garlic, cumin, and oregano. Cook 30 seconds, stirring. Add wine; cook 3 minutes or until wine is reduced by half, stirring and scraping up browned bits. Pour contents of skillet into slow cooker bowl.
  3. Cover with lid; cook on low 7 hours or on high 5 hours.
  4. Meanwhile, in small bowl, combine lemon peel, dill, and parsley. Reserve half of herb mixture. Cover; refrigerate for up to 3 days.
  5. Transfer 2 turkey thighs to container; refrigerate up to 3 days. Divide remaining 4 turkey thighs among 4 serving plates. Garnish with remaining herb mixture. Transfer cooking liquid to fat separator; discard fat. In medium bowl, toss orzo with 1/3 cup cooking liquid. Serve turkey with orzo and remaining cooking liquid.