Turkey Thighs in Brown Sauce Recipe

Rinse and pat the turkey thighs dry with paper towels then sprinkle with salt and pepper. In a shallow bowl mix the flour with poultry seasoning until well combined.

Heat the olive oil in a large skillet over medium-high heat; dredge the turkey thighs all over with the seasoned flour shake off excess flour then cook the turkey thighs in the hot oil until the meat is browned about 5 minutes per side.

Stir the onion mushrooms and garlic into the pan. Stir until the mushrooms have begun to give up their juice and the onions are translucent about 5 minutes. Whisk the chicken broth cream of chicken soup and sherry together in a bowl and stir in the oregano parsley and garlic powder. Pour the mixture over the turkey thighs. Cover the pan reduce heat to medium-low and simmer until the turkey meat is no longer pink inside and the juices run clear about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice the turkey thighs and serve with sauce.