RESET360 with Camille McLaughlin
Fall Pick: Crockpot Meals

Turkey Thighs with Sage and Onions

Bone-in turkey thighs browned, then slow-cooked on a deep bed of onions, sage, and thyme, with the onions blended into a silky gravy.

Why you'll love Turkey Thighs with Sage and Onions

Sage and onion is the flavor of Thanksgiving stuffing, and here it goes into the slow cooker with the part of the turkey that loves a long, gentle cook. Bone-in thighs are rich, forgiving dark meat, and after six hours on a bed of sliced onions with sage, thyme, and garlic, they pull from the bone in tender pieces. Two thighs feed six, which makes this the holiday dinner for a smaller table, or a Sunday supper any week from September on.

Browning the skin first is worth ten minutes. A slow cooker stays too cool to brown anything, and the deep golden color from the skillet is where the roasted flavor comes from. The onions get a few minutes in the same skillet to pick up the browned bits, then they cook down for hours into something soft and sweet under the turkey.

The gravy is made from the onions themselves. A third of them are blended with the cooking juices, a spoonful of Dijon, and a splash of cider vinegar, and the purée thickens the juices into a smooth, glossy gravy with vegetables doing all the work.

Quick overview: This Turkey Thighs with Sage and Onions takes 20 min of hands-on time and about 6 hr 50 min in all and makes 6 servings, each about 4 oz turkey with onions and gravy. You'll need a slow cooker, a skillet, and a blender.

Jump to recipe

Pulled turkey thighs in sage and onion gravy
Prep 20 minCook 6 hr 30 minTotal 6 hr 50 minServes 6Serving about 4 oz turkey with onions and gravyYou'll need Slow cooker, Skillet, Blender

Ingredients

  • 2 large bone-in, skin-on turkey thighs (about 3 lb total)
  • 1 1/2 tsp fine sea salt, divided
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 3 large yellow onions (about 1 1/2 lb), halved and thinly sliced
  • 1 cup chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 5 cloves garlic, smashed
  • 12 fresh sage leaves, plus 1 tbsp chopped sage to finish
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 2 tsp Dijon mustard Label: mustard seed, vinegar, water, and salt
  • 1 tbsp apple cider vinegar
  • 1 tbsp butter
  • 2 tbsp chopped parsley

Instructions

  1. Season the turkey: Pat the turkey thighs dry and season them all over with 1 teaspoon of the salt and the pepper.
  2. Brown the skin: Heat the olive oil in a large skillet over medium-high heat. Brown the thighs skin side down for 6 to 8 minutes, until the skin is deep golden, then turn them and brown the other side for 2 minutes. Browning renders some of the fat and builds the roasted flavor that the slow cooker cannot.
  3. Start the onions: Move the turkey to a plate. Pour off all but 1 tablespoon of fat, add the onions and the remaining 1/2 teaspoon of salt, and cook over medium heat for 5 minutes, stirring and scraping up the browned bits, until the onions begin to wilt. Pour in the broth and scrape the skillet clean. This gives the onions a head start and carries every bit of browned turkey flavor into the slow cooker.
  4. Fill the slow cooker: Tip the onions and broth into a 6-quart slow cooker and tuck in the garlic, sage leaves, thyme, and bay leaves. Set the thighs on top, skin side up. The onions cook down into a sweet, soft bed and keep the turkey above most of the liquid.
  5. Cook: Cover and cook on low for 6 to 7 hours or on high for 4 hours, until the meat pulls easily from the bone and the thickest part, away from the bone, reads at least 165°F (74°C). Turkey is safe at 165°F, and the long cook takes dark meat well past it, which is what makes it so tender.
  6. Make the gravy: Lift the thighs onto a board and pull out the thyme stems and bay leaves. Skim the fat from the surface of the liquid with a wide spoon. Ladle about a third of the onions and plenty of the liquid into a blender, add the Dijon and vinegar, and blend until smooth, with the lid's center cap removed and a folded towel held over the opening so steam can escape. Stir the purée back into the slow cooker with the butter. Blended onion thickens the juices into a silky gravy, and the mustard and vinegar sharpen it.
  7. Serve: Pull the meat from the bones in large pieces, discarding the bones and the skin, which softens during the long cook. Return the turkey to the onions and gravy, stir in the chopped sage and parsley, and serve.

Storage and leftovers

Refrigerate the turkey with its onions and gravy in a sealed container for up to 4 days. Reheat gently in a covered saucepan over medium-low heat until hot through to 165°F (74°C).

It freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Variations

  • Mushrooms: Add 8 oz of quartered cremini mushrooms with the onions for a deeper, earthier gravy.
  • Apple: Add a cored, sliced apple with the onions for a gentle sweetness in the gravy.
  • Rosemary: Use 2 sprigs of rosemary in place of the thyme.
  • Turkey breast: Use a 3-pound bone-in turkey breast, start checking it after 4 hours on low, and take it out as soon as it reaches 165°F (74°C), since white meat dries out past that point.

Notes and tips

  • Find turkey thighs: Stores carry the most turkey parts from fall through the holidays, and bone-in thighs are usually in the poultry case. A butcher can order them any time of year.
  • Slice the onions evenly: Even half-moons cook down at the same rate into a smooth, sweet gravy.
  • Use a thermometer: Check the thickest part of each thigh, away from the bone. It should read at least 165°F (74°C).
  • Skim well: Turkey skin releases fat into the slow cooker. Skimming it before blending keeps the gravy silky.

Nutrition and mindful eating

  • Turkey thigh brings protein, zinc, and B vitamins, and dark meat stays moist through a long, slow cook.
  • Onions cooked low for hours turn sweet and soft, and blending them into the juices makes a gravy from vegetables alone.
  • Sage and thyme bring the flavor of a holiday roast, and a little butter gives the gravy its gloss.
  • Serve it with a green vegetable, such as sautéed green beans or roasted Brussels sprouts, so the plate carries protein, fat, and plenty of vegetables.
  • As you eat, notice the savory gravy and the tender meat, and check in through the evening: a plate like this should hold you comfortably for 4 hours or more, warm and steady.

Frequently asked questions

Have a question about this Turkey Thighs with Sage and Onions? Start here, with the questions people ask most.

Do I have to brown the turkey?

Browning is where the roasted flavor comes from. Skipping it gives a milder dish with pale skin.

Can I cook it on high?

Yes, for about 4 hours, though low heat gives the most tender meat.

Can I use an immersion blender?

Yes. Push about a third of the onions to one side, tilt the insert slightly, and blend them with the liquid right in the slow cooker.

What can I serve with it?

Mashed cauliflower, sautéed green beans, braised red cabbage, or a crisp green salad.

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Tags: Fall Pick, Crockpot Meals, American