Sweet and Spicy Satsuma Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Fresh mandarin oranges, riesling, and orange marmalade provide the highlights for the sweet profile, while crushed red pepper adds the spicy kick to this Asian-inspired turkey dish. Serve with hot steamed rice as an accompaniment to soak up the delicious sauce. If you don't care to use the wine, substitute with 1/2 cup chicken broth and 1/4 cup additional orange juice. Ingredients:
3 cups thinly sliced red onion (1 large onion) |
3/4 cup riesling or other slightly sweet white wine |
2/3 cup fresh orange juice (2 large oranges) |
1/3 cup orange marmalade |
2 teaspoons tamarind paste |
1/2 teaspoon crushed red pepper |
3 3/4 pounds bone-in turkey thighs, skinned |
2 teaspoons five-spice powder |
1 teaspoon salt |
1 tablespoon canola oil |
2 cups fresh satsuma mandarin orange sections (about 7 oranges) |
1 1/2 tablespoons cornstarch |
sliced green onions (optional) |
Directions:
1. Combine first 6 ingredients in a 5-quart oval electric slow cooker.
2. Rinse turkey with cold water; pat dry. Sprinkle turkey with five-spice powder and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add turkey; cook 3 to 4 minutes on each side or until browned. Place turkey in a single layer over onion mixture in slow cooker, overlapping slightly. Add orange sections. Cover and cook on LOW for 4 hours.
3. Remove turkey from slow cooker. Remove bones from turkey; discard bones. Place turkey on a platter. Pour cooking liquid and orange sections into a medium saucepan, reserving 1/4 cup cooking liquid. Combine reserved cooking liquid and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture into orange mixture in saucepan. Bring to a boil; cook, stirring constantly, 1 minute or until sauce thickens.
4. Serve sauce over turkey. Sprinkle with green onions, if desired.
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