South American-Style Turkey Thighs

6 servings


  • 1 can (14-1/2 ounces) Italian plum tomatoes, drained, juice reserved
  • 1 tablespoon flour
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 2 1/2 pounds turkey thighs, skin removed
  • 1 recipe Black Beans

Companion recipe: Black Beans


Coarsely chop the tomatoes.

In a regular-sized oven cooking bag coated with flour, add the tomatoes, onion, garlic, cumin and salt. Close the bag and squeeze the mixture to combine. Add the turkey, close and turn bag and squeeze to coat.

Using a plastic twist tie, close the bag securely and place in a 2-quart microwave-safe dish. Cut 6 1/2-inch slits in the top of the bag.

Cook in a microwave at medium-high at 70 percent power for 25 to 30 minutes, or until a food thermometer reaches 180 degrees F when inserted into thighs. Turn the dish halfway through the cooking time.

Remove the dish from the microwave and allow to stand 10 to 15 minutes to allow the heat to equalize. Transfer the turkey and tomato mixture to a bowl. Using two forks, shred the turkey from the bone; discard bones and serve with the Black Beans.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9810

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