• Cut boneless, skinless thigh meat into 4 equal portions. Set aside.
• In a large non-stick skillet, heat oil on medium-high. Add turkey and cook until well browned (approx. 8-10 minutes). Remove meat to a plate and set aside. 
• Add onions to pan and saute until softened. 
• Add garlic, thyme, orange juice, broth and 3/4 cup water. Bring to a boil and return turkey to pan. Lower heat and simmer covered for 1 hour.
• Add jelly and orange rind. Stir and cook for 10 minutes. 
• Remove turkey to a warmed serving plate. Add cherries to sauce.
• In a small bowl, mix cornstarch and 2 tablespoons water. Add to sauce, stirring constantly until mixture thickens and comes to a boil.
• Pour sauce over turkey and sprinkle with parsley.

Tips

• This recipe can be doubled or tripled.