Ingredients Jump to Instructions ↓

  1. 1 cup dry white wine

  2. 1/2 cup red wine vinegar

  3. 1/2 cup sliced onion

  4. 1 clove garlic, minced

  5. 1 bay leaf

  6. 1 1/2 teaspoons mixed whole pickling spice

  7. 1/2 teaspoon whole cloves

  8. 1/2 teaspoon ground gingerroot

  9. 1/4 teaspoon black peppercorns

  10. 1/4 teaspoon dried thyme

  11. 2 pounds skinless turkey thighs, pierced with a fork

  12. 1 tablespoon cornstarch

  13. 2 tablespoons golden raisins

  14. 1 tablespoon brown sugar

  15. 6 gingersnap cookies, crushed

Instructions Jump to Ingredients ↑

  1. In a large self-sealing plastic bag, combine wine, vinegar, onion, garlic, bay leaf, pickling spice, cloves, ginger, peppercorns, thyme and turkey. Seal bag and refrigerate 1 to 2 days; turning bag occasionally.

  2. Remove turkey and strain marinade to measure 3 cups. In a 5-quart saucepan over medium heat, place turkey and 1 1/2 cups of marinade. Cover and refrigerate remaining marinade. Bring mixture to a boil; reduce heat, cover and simmer 30 to 40 minutes. Turn turkey and continue simmering about 30 to 35 minutes or until meat thermometer inserted in thickest part of thigh registers 180 to 185 degrees F. Remove turkey and keep warm.

  3. In a small bowl combine remaining 1 1/2 cups marinade with cornstarch, raisins, and brown sugar. Stir mixture into simmering pan juices, increase heat to medium; simmer and stir until mixture is slightly thickened, about 5 minutes. Stir in gingersnap cookies; cook until mixture is smooth, adding water if the sauce becomes too thick.


Send feedback