<http://schema.org/recipeInstructions>
" In 12-inch skillet, heat oil on medium-high until hot. Sprinkle turkey thighs with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. In batches, add turkey to skillet; cook 7 to 8 minutes or until browned, turning once. Transfer to 6-quart slow cooker bowl, along with broth and rosemary. To same skillet, add garlic, cumin, and oregano. Cook 30 seconds, stirring. Add wine; cook 3 minutes or until wine is reduced by half, stirring and scraping up browned bits. Pour contents of skillet into slow cooker bowl. Cover with lid; cook on low 7 hours or on high 5 hours. Meanwhile, in small bowl, combine lemon peel, dill, and parsley. Reserve half of herb mixture. Cover; refrigerate for up to 3 days. Transfer 2 turkey thighs to container; refrigerate up to 3 days. Divide remaining 4 turkey thighs among 4 serving plates. Garnish with remaining herb mixture. Transfer cooking liquid to fat separator; discard fat. In medium bowl, toss orzo with 1/3 cup cooking liquid. Serve turkey with orzo and remaining cooking liquid."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8477/herbed-turkey-thighs-orzo-recipe-ghk1011/>