Use nonstick cooking spray or add oil to pan or grill rack. Brush thighs with oil or melted butter/margarine.
Turkey thighs vary in weight from about 1/2 pound to 1-1/2 pounds so sort thighs by size and cook similar sizes together.
If cooking small batches, base cook time and rates on larger thighs but be careful not to overcook small thighs.
When using tilt pan, brown thighs on both sides for 5 to 10 minutes. Then add 1-1/2 quarts simmering liquid for each 5 pounds of thighs. Cover and continue cooking. Suggested sauces include: spaghetti sauce, sweet and sour sauce or barbecue sauce.
When grilling turkey thighs, consider a marinate process to help maintain moisture.
When cut into smaller pieces, thighs are very complementary in combination presentations.
Cook to an internal temperature of 165ºF to 180ºF in the thickest part of the thigh.
