Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in, skin-on turkey thighs (3 to 3.5 lb total), kosher salt & black pepper
- 1 tbsp neutral oil
- 3 medium carrots, cut in 1-inch chunks; 1 large yellow onion, cut in wedges
- 1/2 cup low-sodium chicken broth; 1/3 cup low-sodium soy sauce; 1/4 cup honey
- 2 tbsp rice vinegar; 2 tsp toasted sesame oil
- 6 garlic cloves, minced; 2 tbsp grated fresh ginger; 1/2 tsp red pepper flakes (optional)
- 1 1/2 tbsp cornstarch + 1 1/2 tbsp cold water
- 2–3 scallions, thinly sliced; 1 tbsp toasted sesame seeds
- 3 cups cooked jasmine rice (about 1 cup dry)
Do This
- 1. Pat turkey dry; season with 1 tsp kosher salt and 1/2 tsp pepper. Sear in 1 tbsp oil, skin-side down, 4–5 minutes, then 2–3 minutes on the second side.
- 2. Add carrots and onion to slow cooker in an even layer.
- 3. Whisk broth, soy, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour over turkey.
- 4. Cook covered: 6 hours on Low (or 3–3 1/2 hours on High), until turkey is 165°F and very tender.
- 5. Transfer turkey/veg to a platter. Pour cooking liquid into a saucepan; simmer. Stir in cornstarch slurry; cook 2–3 minutes until glossy.
- 6. Return turkey to sauce or spoon sauce over. Scatter scallions and sesame seeds.
- 7. Serve over hot jasmine rice.
Why You’ll Love This Recipe
- Weeknight-easy: hands-off slow cooker braise with big, restaurant-worthy flavor.
- Balanced sweet-savory sauce with garlic and ginger that glazes beautifully.
- Budget-friendly turkey thighs stay juicy and tender.
- Family-friendly and meal-prep ready; leftovers reheat like a dream.
Grocery List
- Produce: Carrots, yellow onion, garlic, fresh ginger, scallions, optional lime
- Dairy: None
- Pantry: 4 bone-in skin-on turkey thighs (from meat counter), low-sodium chicken broth, low-sodium soy sauce, honey, rice vinegar (unseasoned), toasted sesame oil, jasmine rice, cornstarch, red pepper flakes, kosher salt, black pepper, neutral oil, toasted sesame seeds
Full Ingredients
Turkey & Vegetables
- 4 bone-in, skin-on turkey thighs (about 3 to 3.5 lb total)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp neutral oil (canola, avocado, or grapeseed)
- 3 medium carrots, peeled and cut into 1-inch chunks
- 1 large yellow onion, cut into 8 wedges
Honey-Garlic Ginger Sauce
- 1/2 cup low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp unseasoned rice vinegar
- 2 tsp toasted sesame oil
- 6 garlic cloves, finely minced (about 2 tbsp)
- 2 tbsp freshly grated ginger (from about a 2-inch piece)
- 1/2 tsp red pepper flakes (optional, for gentle heat)
To Finish & Serve
- 1 1/2 tbsp cornstarch mixed with 1 1/2 tbsp cold water
- 2–3 scallions, thinly sliced
- 1 tbsp toasted sesame seeds
- 3 cups cooked jasmine rice (about 1 cup dry uncooked rice)
- Optional: lime wedges for serving
Step-by-Step Instructions
Step 1: Prep the turkey and vegetables
Pat the turkey thighs very dry with paper towels; excess moisture prevents browning. Season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Peel and cut the carrots into 1-inch chunks. Cut the onion into 8 wedges, leaving a bit of root end so the wedges hold together. Mince the garlic and grate the fresh ginger.
Step 2: Sear the turkey for deeper flavor (recommended)
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add turkey thighs skin-side down; cook 4–5 minutes until deeply golden and some fat renders. Flip and sear 2–3 minutes more. Transfer to a plate. Searing is optional, but it builds flavor and helps the skin render.
Step 3: Make the honey-garlic ginger sauce
In a bowl or large measuring cup, whisk together the chicken broth, soy sauce, honey, rice vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using) until the honey dissolves.
Step 4: Load the slow cooker
Scatter the carrots and onion wedges in an even layer in the slow cooker. Nestle the turkey thighs on top, skin-side up (this keeps the skin elevated). Pour the sauce all over the turkey and vegetables, including any juices from the searing plate.
Step 5: Slow-cook until tender
Cover and cook on Low for 6 hours or on High for 3–3 1/2 hours. The turkey is done when it’s very tender and the thickest part of the meat reaches at least 165°F on an instant-read thermometer. If using bone-in thighs, the meat will pull away from the bone and juices will run clear.
Step 6: Thicken and glaze the sauce
Transfer the turkey and vegetables to a warm platter and tent loosely with foil. Pour the cooking liquid into a saucepan (skim excess fat if desired). Bring to a lively simmer over medium heat for 1–2 minutes. Whisk the cornstarch with cold water, then stream it into the bubbling liquid, whisking constantly. Simmer 2–3 minutes until glossy and lightly thickened. Taste and adjust seasoning (a squeeze of lime can brighten). Return turkey and vegetables to the sauce to coat, or spoon the sauce over when serving.
Step 7: Serve with rice and finish with fresh toppings
Spoon hot jasmine rice into bowls. Top with a turkey thigh and plenty of carrots and onions. Ladle over extra sauce. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately.
Pro Tips
- Use low-sodium soy sauce and broth to prevent the sauce from becoming too salty as it reduces.
- Keep the vegetables in large pieces so they hold their shape after slow cooking.
- For crisper skin, broil the cooked thighs skin-side up on a foil-lined sheet pan for 2–4 minutes before glazing.
- Skim rendered fat before thickening for a cleaner, shinier glaze.
- If the sauce thickens too much, whisk in a splash of hot water or broth to loosen.
Variations
- Spicy Gochujang Twist: Whisk 1–2 tablespoons gochujang into the sauce for heat and depth.
- Gluten-Free: Use certified gluten-free tamari in place of soy sauce.
- Veg Boost: Add sliced mushrooms in Step 4, or stir in baby bok choy during the last 30 minutes on Low.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. The sauce will gel when cold; it loosens when reheated. Reheat gently on the stovetop over low heat or in the microwave with a splash of water. Freeze turkey with sauce (without rice) for up to 3 months; thaw overnight in the refrigerator and reheat as above. Make-ahead: Mix the sauce up to 3 days in advance and keep chilled; prep the vegetables the night before so you can load the slow cooker quickly in the morning.
Nutrition (per serving)
Approx. 520 calories; 34g protein; 49g carbohydrates; 19g fat; 980mg sodium; 18g sugars; 2g fiber. Nutrition will vary based on exact ingredients and serving size.
