Slow Cooker Turkey with Carrot, Orange, and Thyme

Name: Slow Cooker Turkey with Carrot, Orange, and Thyme
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 2 lb boneless turkey thighs, cut into large pieces; 14 oz carrots; 7 oz yellow onion; 5 cloves garlic; 1 1/4 cups chicken or turkey broth; 1/2 cup orange juice; 1 orange orange zest; 1 tbsp Dijon mustard; 1 tbsp olive oil; 2 tbsp fresh thyme; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch; 2 tbsp cold water; 1/4 cup fresh parsley

An original slow-cooked turkey stew simmered until tender, with carrots, onion, garlic, fresh orange, thyme, and a touch of mustard for an aromatic, balanced sauce.

20 minPrep

360 minCook

380 minTotal

6Servings

Dairy-FreeGluten-FreeHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

900 g boneless turkey thighs, cut into large pieces (skinless)
400 g carrots (peladas and sliced gruesas)
200 g yellow onion (en pluma)
15 g garlic (chopped)
300 ml chicken or turkey broth (low sodium if preferred)
120 ml orange juice (freshly squeezed)
1 unit orange zest (solo the parte coloreada)
15 g Dijon mustard
15 ml olive oil
8 g fresh thyme (hojitas or sprigs small)
4 g sweet paprika
6 g salt (ajustar to taste)
2 g black pepper (freshly ground)
16 g cornstarch (for espesar al final)
30 ml cold water (for mezclar with the maicena)
10 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

315 kcal

Calories

37 g

Protein

13 g

Carbs

12 g

Fat

2.4 g

Fiber

10.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Mustard

Instructions

1
1. Season the turkey pieces with salt, black pepper, and sweet paprika.
2
2. Heat a large skillet over medium-high heat and add the olive oil. Brown the turkey for 4 to 5 minutes, stirring to sear several sides. The surface should look golden, and the meat should reach at least 165°F/74°C by the end of cooking. Transfer the turkey to the slow cooker.
3
3. In the same skillet, add the onion and cook for 3 minutes. Add the garlic and cook 30 seconds more. Transfer the onion and garlic to the slow cooker.
4
4. Add the carrots, broth, orange juice, orange zest, Dijon mustard, and thyme to the slow cooker. Stir gently to combine.
5
5. Cover and cook on LOW for 6 hours, or until the turkey is very tender and reaches an internal temperature of 165°F/74°C.
6
6. When cooking is finished, remove the lid. Mix the cornstarch with the cold water until fully smooth, then pour it into the slow cooker. Stir well.
7
7. If your slow cooker has a HIGH setting, cook 10 to 15 minutes more on HIGH so the sauce thickens. If not, transfer the liquid to a saucepan and bring it to a gentle boil at 212°F/100°C for 2 to 3 minutes, then return it to the cooker.
8
8. Adjust salt and pepper if needed. Finish with fresh parsley and serve hot with plenty of sauce and carrots.

Chef tips

For a deeper sauce, let the stew rest uncovered for 10 minutes before serving. For extra color, add a few thin strips of orange peel along with the zest.

Substitutions

You can replace the turkey with boneless chicken thighs in the same amount. Fresh thyme can be replaced with 1 teaspoon dried thyme. Cornstarch can be swapped for arrowroot.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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