Step 1

Rinse turkey thighs with water, then pat dry with paper towels.

Step 2

Season turkey thigh with salt and pepper, slipping salt under the skin where possible.

Step 3

Combine butter, minced garlic, sage, rosemary, paprika, and parsley.

Step 4

Let the turkey rest in the fridge until ready to use. You can make the herb spice a day or so in advance if desired.

Step 5

Loosen up the turkey skin by carefully running your fingers between the skin and the meat, the skin is very fragile so be careful not to tear it up.

Step 6

Generously rub the thighs with the herbed butter combination. Refrigerate until ready to roast or up to 24 hours.

Step 7

Preheat your oven to 400ºF/200ºC.

Step 8

Place onion, celery, and thyme in a 3-quart baking dish, then place the thighs on top of veggies.

Step 9

Roast the turkey thighs for 30 minutes, then reduce the temperature to 325°F/165℃. Continue roasting until an instant-read thermometer registers 165°F/75℃ in the thickest part of the breast. About an hour, depending on the size of your turkey thighs.

Step 10

If the turkey is browning too fast, tent it with a piece of foil to prevent over-browning.

Step 11

Remove from the oven and let it sit for about 10-15 minutes before carving. That allows the juices to settle back into the meat—reserve turkey drippings to make gravy if desired.

Step 12

Enjoy with mashed potatoes or vegetables