Ingredients
1 cup each finely chopped onion, celery and carrots1/3 cup ketchup1-1/4 teaspoons salt1/2 teaspoon paprika1/8 teaspoon pepper4 pounds turkey thighs2 tablespoons all-purpose flour, divided1 large oven roasting bag1/2 cup reduced-sodium chicken broth1/3 cup dry white wine or additional reduced-sodium chicken broth1 teaspoon dried oregano2 bay leaves1/4 cup cold water
Preparation
Preheat oven to 350°. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag.
Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170°-175°.
Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups.
In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.
