Please consult the OU's guidelines for checking fruits and vegetables.

Turkey Thighs with Orange Sauce
Turkey Thighs with Orange Sauce Eileen Goltz | Meat
1 hour, 45 minutes 15 minutes
1½ hours
4 servings

  • Fresh parsley requires inspection for insect infestations. Please see “Kashrut Instructions” below for instructions on checking for insect infestation.
Ingredients
  • 2 turkey thighs (or drumsticks), 2 to 3 lbs.
  • ½ teaspoon paprika
  • 1 medium onion
  • ¾ cup orange juice
  • 2 Tablespoons brown sugar
  • 1 Tablespoons cornstarch
  • ½ tsp ground ginger
  • 2 Tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions
  1. Preheat oven to 350°F.
  2. In a 9x13-inch glass baking dish, place turkey thighs skin side up and sprinkle with paprika.
  3. Slice onion and arrange over turkey.
  4. In a small bowl, combine orange juice, brown sugar, cornstarch, ginger and parsley; mix well. Pour sauce evenly over turkey.
  5. Cover and bake for 1-1/2 hours until thighs are tender and juices run clear when tested with a knife.
  6. Season with salt and pepper to taste.
  • This recipe can be doubled or tripled.

Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.