If you’re searching for a quick Thanksgiving meal packed with flavor, this recipe for Turkey Thighs with Cranberry Glaze, paired with Swiss Chard and Polenta, is a perfect choice!
While traditional Thanksgiving dinners often involve slow roasting a whole turkey and numerous side dishes, this simplified menu focuses on delivering rich flavors and top-quality ingredients, ideal for a small gathering. Instead of a lengthy roast, we’re highlighting juicy, pan-seared turkey thighs that cook much faster without compromising on taste.
The turkey thighs are brined for added moisture, then seared in rich European butter to lock in flavor before roasting to golden perfection in the oven. Not only does this method cut down on cooking time, but the buttery juices from the pan make the thighs extra tender and flavorful.
The sides – Swiss chard and polenta – come together even faster. Both dishes benefit from the richness of French butter, which adds a creamy, decadent taste. As a bonus, it contributes additional calcium and vitamin D, making the meal as nutritious as it is delicious.
Finally, the cranberry glaze, a tangy-sweet sauce, ties the entire dish together, enhancing the turkey’s savory flavors. This quick glaze, made from fresh cranberries, brings a seasonal flair to the dish, perfect for a holiday meal.
Give this recipe a try, and let me know how it turns out for you!
Ingredients:
Serves 4 | Total Time: 1 Hour
For the Turkey Thighs:
- 3 lbs turkey thighs (bone-in, skin-on; approx. 4 thighs)
- Salt and freshly ground black pepper (to taste)
- ¾ cup balsamic vinegar
- 12 oz fresh cranberries
- Zest of 1 orange
- 1 cinnamon stick
- ¾ cup light brown sugar
- ½ tsp fresh rosemary, chopped
- 5 tbsp French butter, divided
- 3 tbsp olive oil, divided
- ¼ cup shallots, finely chopped
- 6 garlic cloves, chopped
For the Swiss Chard:
- 3 bunches Swiss chard, stems removed, leaves roughly chopped
For the Polenta:
- 1 cup polenta
- 4 cups water (divided)
- ½ tsp salt (divided)
- 2 tbsp French butter
- ¼ cup grated Grana Padano or Parmesan cheese
Directions:
Step 1: Brining the Turkey
Start by making a brine. Boil 6 cups of water, then dissolve ¾ cup kosher salt and ½ cup sugar. Remove from heat, add 4 cups of cold water and ice cubes to cool the brine. Submerge the turkey thighs in the brine, refrigerating for 30 minutes.
Step 2: Prepare the Cranberry Glaze
While the turkey is brining, create the cranberry glaze. In a saucepan, combine balsamic vinegar, fresh cranberries, orange zest, cinnamon stick, light brown sugar, rosemary, ¼ cup water, ¼ tsp salt, and a pinch of pepper. Bring to a boil, then simmer until the cranberries burst and the sauce thickens, about 10 minutes. Set aside to cool.
Step 3: Sauté the Swiss Chard
Heat 1 tbsp French butter in a large skillet over medium heat. Sauté shallots and garlic until fragrant and translucent, about 5 minutes. Add the Swiss chard with 1 tbsp water and cook until the chard is wilted and tender, about 8 minutes. Transfer to a plate and keep warm.
Step 4: Cooking the Turkey Thighs
Preheat your oven to 400°F.
Take the turkey thighs out of the brine, pat dry with paper towels, and season with salt and pepper. Heat 2 tbsp olive oil in the same skillet over medium-high heat. Sear the thighs skin-side down, pressing them with a heavy pan for 2-3 minutes until the skin turns crispy and golden. Flip the thighs, add 1 tbsp olive oil and 2 tbsp butter, and cook until browned on the other side, about 2 minutes.
Transfer the thighs to a baking sheet, spoon the pan juices over them, and roast for 14-16 minutes, or until their internal temperature reaches 165°F. Let the turkey rest under foil for 5 minutes.
Step 5: Make the Polenta
As the turkey roasts, bring 3 cups of water and ½ tsp salt to a boil. Whisk in the polenta, reduce the heat, and simmer for 10-15 minutes until thickened. Stir in 2 tbsp butter and the grated cheese until melted.
Step 6: Serve
To serve, spoon polenta onto plates, top with Swiss chard, and place the turkey thighs over the top. Drizzle the cranberry glaze over the turkey for a perfect balance of flavors.
FAQs:
Q: How long should the turkey thighs brine?
A: Brine the turkey thighs for at least 30 minutes to enhance flavor and juiciness.
Q: Can I substitute ingredients in this recipe?
A: Yes, you can swap the turkey thighs for drumsticks or use spinach instead of Swiss chard. Similarly, feel free to substitute Parmesan for Grana Padano in the polenta.
Q: How can I ensure the polenta is creamy?
A: Stirring in butter and cheese while the polenta is still warm will help create a rich, creamy consistency.
Q: Can this dish be prepared ahead of time?
A: Yes, you can prepare the cranberry glaze and brine the turkey thighs in advance. Cook the chard and polenta fresh to maintain texture.