Ingredients
2
bone-in turkey thighs (about 2 pounds), skin removed
1/2
cup teriyaki baste and glaze (from 12-ounce bottle)
2
tablespoons orange marmalade
1/2
teaspoon grated gingerroot
1
clove garlic, finely chopped
1
tablespoon water
2
teaspoons cornstarch
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place turkey in slow cooker. Mix teriyaki glaze, marmalade, gingerroot and garlic; spoon over turkey. Turn turkey to coat with teriyaki mixture.
Cover and cook on low heat setting 9 to 10 hours or until juice of turkey is no longer pink when centers of thickest pieces are cut.
About 10 minutes before serving, remove turkey from cooker; place on serving platter. Remove and discard bones; cut turkey into serving pieces.
Mix water and cornstarch in 2-cup glass measuring cup or small microwavable bowl until smooth. Pour juices from cooker into cornstarch mixture; mix well. Microwave uncovered on High 1 to 2 minutes, stirring once halfway through cooking, until mixture boils and thickens slightly. Serve sauce with turkey.
