Turkey Thighs With Olives and Cherries (Crock Pot)

The aroma of slow-cooked meats mingling with sweet and savory notes always transports me back to my grandmother’s kitchen. She had a knack for coaxing incredible flavors out of simple ingredients, and I remember one Thanksgiving, she experimented with turkey thighs, olives, and dried fruit in her trusty crock pot. The unexpected combination created a dish so deeply flavorful and comforting that it became an instant family favorite. This recipe is my homage to her culinary spirit – a delicious reminder that sometimes, the most magical meals are born from a little kitchen creativity.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Servings: 8
• Dietary Type: Mediterranean

Ingredients

• 1 cup thinly sliced leek (about 1 large)
• 1 cup ruby port or 1 cup other sweet red wine
• ¾ cup dried cherries
• ¾ cup pitted kalamata olives
• ⅓ cup fresh orange juice (about 1 orange)
• 1 teaspoon paprika
• 1 teaspoon crushed red pepper flakes
• 4 fresh thyme sprigs
• 1 (3-inch) cinnamon stick
• 1 ½ teaspoons salt, divided
• 3 ½ lbs turkey thighs, skinned
• 1 tablespoon ground cumin

Equipment Needed

• Electric slow cooker (crock pot)
• Measuring cups and spoons
• Cutting board
• Knife
• Orange juicer (optional)

Instructions

1. In an electric slow cooker, combine the thinly sliced leek, ruby port (or sweet red wine), dried cherries, pitted kalamata olives, fresh orange juice, paprika, crushed red pepper flakes, fresh thyme sprigs, and cinnamon stick. Stir well to combine all the ingredients. Then, stir in ½ teaspoon of salt.
2. Rinse the turkey thighs thoroughly with cold water and pat them dry with paper towels.
3. In a small bowl, mix together the remaining 1 teaspoon of salt and 1 tablespoon of ground cumin. Sprinkle this mixture evenly over all sides of the turkey thighs, ensuring they are well coated.
4. Place the seasoned turkey thighs into the slow cooker, nestled among the other ingredients.
5. Cover the slow cooker with its lid. Cook on the LOW setting for 6 hours.
6. After 6 hours, carefully remove and discard the cinnamon stick before serving.

Expert Tips & Tricks

• Browning the Turkey (Optional): For a richer flavor and deeper color, you can quickly sear the turkey thighs in a hot skillet with a little olive oil before placing them in the slow cooker. This isn’t essential, but it does add another layer of flavor.
• Deglazing the Pan (If Searing): If you do sear the turkey, deglaze the skillet with a little of the ruby port or red wine used in the recipe. Scrape up any browned bits from the bottom of the pan and add them to the slow cooker for extra flavor.
• Leek Preparation: Be sure to wash the leeks thoroughly, as they tend to trap dirt between their layers. Slice them thinly and then separate the rings before adding them to the slow cooker.
• Doneness Check: Turkey thighs are very forgiving and can handle long slow cooking. However, you can check for doneness by inserting a fork into the thickest part of the thigh. The turkey is done when it is very tender and easily pulls apart.
• Adjusting Sweetness/Saltiness: Taste the sauce about halfway through cooking and adjust the seasoning as needed. If you prefer a sweeter sauce, add a touch more port or a drizzle of honey. If it needs more saltiness, add a pinch more salt or a splash of soy sauce.
• Thickening the Sauce: If you prefer a thicker sauce, you can remove the turkey thighs from the slow cooker after cooking and set them aside to rest. Then, increase the heat to HIGH and let the sauce reduce for 15-20 minutes, or until it reaches your desired consistency. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry and stir it into the sauce during the last 30 minutes of cooking.

Serving & Storage Suggestions

This dish is delicious served over couscous, mashed potatoes, or polenta to soak up the flavorful sauce. A side of steamed green beans or a simple salad provides a nice contrast to the richness of the turkey.

Serving Suggestions: Garnish with fresh parsley or thyme sprigs before serving. For a more festive presentation, you can arrange the turkey thighs on a platter and drizzle the sauce over them.

Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat in the microwave, in a saucepan over medium heat, or in a slow cooker on LOW heat. Add a splash of broth or water if the sauce has thickened too much.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal (estimated)	18% (estimated)
Total Fat	15g (estimated)	23% (estimated)
Saturated Fat	3g (estimated)	15% (estimated)
Cholesterol	120mg (estimated)	40% (estimated)
Sodium	700mg (estimated)	30% (estimated)
Total Carbohydrate	20g (estimated)	7% (estimated)
Dietary Fiber	3g (estimated)	12% (estimated)
Sugars	10g (estimated)	N/A
Protein	30g (estimated)	60% (estimated)

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Chicken Thighs: If you can’t find turkey thighs, you can easily substitute chicken thighs. The cooking time will be the same.
• Different Dried Fruit: Instead of dried cherries, try dried cranberries, apricots, or figs.
• Other Olives: If you’re not a fan of kalamata olives, you can use other types of olives, such as green olives or black olives.
• Spice Level: Adjust the amount of crushed red pepper flakes to control the heat level. Omit them entirely for a milder dish.
• Vegetarian Option: For a vegetarian version, substitute large chunks of butternut squash or eggplant for the turkey. Adjust cooking time as needed until the vegetables are tender.
• Wine Substitute: If you don’t want to use alcohol, you can substitute the ruby port or red wine with an equal amount of grape juice or chicken broth.
• Leek Alternative: Yellow or red onions can substitute for leeks.

FAQs (Frequently Asked Questions)

Q: Can I use frozen turkey thighs?
A: Yes, you can use frozen turkey thighs. Be sure to thaw them completely in the refrigerator before cooking.

Q: Can I make this in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Brown the turkey thighs using the sauté function, then add the remaining ingredients. Cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.

Q: Can I add other vegetables to this dish?
A: Absolutely! Root vegetables like carrots, potatoes, and parsnips would be a delicious addition. Add them to the slow cooker along with the other ingredients.

Q: How do I know when the turkey is done?
A: The turkey is done when it is very tender and easily pulls apart with a fork. An instant-read thermometer inserted into the thickest part of the thigh should register 165°F (74°C).

Q: Can I make this ahead of time?
A: Yes, you can make this dish a day or two in advance. Store it in the refrigerator and reheat before serving. The flavors will actually meld together even more as it sits.

Final Thoughts

I truly hope you’ll give this recipe a try. The combination of savory turkey, sweet cherries, and briny olives creates a flavor profile that’s both comforting and intriguing. Slow cooking unlocks the best of each ingredient, resulting in a dish that’s greater than the sum of its parts. Whether you’re looking for a cozy weeknight meal or a unique dish to share at your next gathering, these Turkey Thighs with Olives and Cherries are sure to impress. And, as always, I’d love to hear how it turns out! Feel free to share your feedback, photos, and any creative variations you make along the way. Bon appétit!