Step 1

Pat dry each turkey thigh with a dry paper towel

Step 2

With your hands gently separate the skin from the meat.

Step 3

For every pound of turkey thigh sprinkle 3/4 teaspoon of kosher salt between the skin and meat.

Step 4

In a roasting pan, baking dish or rim lined baking sheet add 1 cup of water. Place a backing rack on the pan and place the turkey thighs on the rack.

Step 5

Place in the refrigerator uncovered for 6 hours and up to 24 hours. After 6 hours cover with plastic wrap.

Step 6

For every pound of turkey you will want 1 Tablespoon of butter and 1 Tablespoon of Mince thyme rosemary and sage.

Step 7

In a small mixing bowl mix together the fresh herbs and butter until creamy and well incorporated.

Step 8

Place a tablespoon of the herb butter mix between the skin and meat of each turkey thigh. Spread evenly and massage on the turkey with your hands.

Step 9

Add another teaspoon of the herb butter mix to the top of the skin. Spread over the turkey thigh.

Step 10

Add 1 cup of water to a roasting pan, baking dish or baking pan with a rim. Place baking rack on the pan.

Step 11

Place the prepared turkey thighs with the skin side up on the baking rack.

Step 12

Add additional herbs and season with ground pepper if desired.

Step 13

Put the thighs in the oven and roast at 425°F degrees for 30 minutes.

Step 14

Reduce heat to 325°F degrees and cook for an additional 15 minutes or until the thickest part of the thigh registers 160°F degrees on an instant read thermometer.

Step 15

Remove from oven and place on a cutting board. Let the thighs rest for 10 minutes before slicing and serving.