Sun Oven Cardamom Honey Roast Turkey Thighs Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
• Pat turkey thighs dry with a paper towel; season with salt and pepper.
• Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
• Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Set Global Sun Oven out to preheat. Remove skin from turkey thighs; rinse under cold water and pat dry with paper towels. Place thighs in a dark, light-weight, lidded roasting pan and sprinkle with dry rub. Pour liquid smoke over thighs, cover and cook in the sun oven until meat is fork tender, approx. 2 hours. Place thighs on a cutting board and shred. Serve with BBQ sauce.

Steps:

• Combine the garlic, sage, salt, and pepper in a small bowl. Cut deep slits into the turkey thighs. Rub the garlic mixture into the cuts and onto the surface. Place the thighs in a glass dish and refrigerate overnight. Take the thighs out of the refrigerator 30 minutes prior to cooking and set the Sun Oven out to preheat. Scatter the potatoes and carrots in a roasting pan. Set the thighs on the vegetables and sprinkle with vinegar; cover and transfer to the Sun Oven. Cook until the meat is fork tender, 2 t0 3 hours. Remove from Sun Oven and let rest 10 minutes before serving.

Steps:

• Set Sun Oven out to preheat. In a small bowl, whisk together the honey, orange zest, 1 tablespoon of the oil, 1/2 teaspoon salt, garlic powder, ground cardamom, and pepper; set aside. Toss the vegetables with the remaining oil and salt in a Dutch oven. Using a pastry brush, coat the thighs with the honey mixture under and over the skin. Set the thighs on top of the vegetables. Cover and cook in the Sun Oven until the meat is tender, 1 1/2 to 2 hours. Transfer the meat and vegetables to a platter, cover with foil and set aside. Set the Dutch oven over a stovetop burner on medium-high heat. Bring the liquid in the pot to a simmer and cook until thickened, about 2 minutes. Divide meat and vegetables into individual servings, drizzle each serving with sauce.