• 4 pounds turkey thighs (about 4), skin removed
• 2 teaspoons Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon Dijon mustard
• 1 tablespoon vegetable oil
• 2 large onions, sliced thin
• 1 teaspoon kosher salt
• 2 tablespoons tomato paste
• 1/4 cup flour
• 1 teaspoon dried thyme leaves
• 12 oz beer (Amber lager, brown ale, or porter work best)
• 2 bay leaves
Brown the onions: In a fry pan, heat 1 tbsp vegetable oil over medium-high heat until shimmering. Add the onions and 1 tsp kosher salt and cook until the onions are softened and starting to brown around the edges, about 10 minutes. Lower the heat to medium and stir in the tomato paste. Cook, stirring and scraping the bottom of the pan until the onions and paste are well browned, about five more minutes. Sprinkle in the flour and thyme, and stir until the flour is moist. Pour in the beer, add the bay leaves, and increase the heat to high. Scrape the bottom of the pan to loosen any browned bits into the beer, and cook until the beer is simmering, about 3 more minutes.
Peel the skin from the turkey thighs. Sprinkle them evenly with the salt and pepper, then rub with the Dijon mustard to coat.
Put the turkey thighs into the slow cooker, and nestle them in the onion & beer mixture.
Cover and cook on low heat for 8 hours or high heat for 4 hours.
Serve over barley or brown rice.
*Beer: What beer is best? Something with a lot of flavor, but not very bitter.
I used Tallgrass Buffalo Sweat -- perfect!