roasted turkey thighs

Turn your traditional holiday dinner into an unforgettable memory with deliciously juicy roasted turkey thighs. The tastiest part of the bird cooked to tender perfection. It conveniently holds a fair amount of fat while offering a lean high-protein portion! Flavor and tenderness all in one. Who says you can’t have the best of both worlds?

Perfectly Roasted Turkey Thighs

(907-1,360 g) turkey thighs

Salt and pepper, (to taste)

butter, (unsalted)

(10 g) garlic, (minced)

sage, (minced)

rosemary, (leaves removed and minced (about one tablespoon))

(2 g) paprika

(4 g) parsley, (chopped)

onion, (quartered)

celery, (chopped)

thyme, (minced)

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

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

Clean the Turkey

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

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.

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.

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

Preheat your oven to 400ºF/200ºC.

Herb Butter

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

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.

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

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.

Enjoy with mashed potatoes or vegetables

Veggie Side

Tender roasted turkey thighs with a herb butter mixture. Bake for extra dark meat for your holiday dinner, for a small gathering or any weeknight meal.

Easy Herb Roasted Turkey Thighs Recipe

2-4 Bone and skin on turkey thighs (about 3 pounds)

2-4 Tablespoons Thyme (minced)

2-4 Tablespoons Rosemary (minced)

2-4 Tablespoons Sage (minced)

unsalted butter

pepper

Kosher salt

Pat dry each turkey thigh with a dry paper towel

With your hands gently separate the skin from the meat.

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

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.

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

Salt Turkey Thighs

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

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

Herb Butter Mixture

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.

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

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

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

Add additional herbs and season with ground pepper if desired.

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

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.

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

Bake Turkey Thighs

This recipe for roasted turkey thighs is a great low-stress holiday meal as well as an easy, delicious weeknight dinner to enjoy year-round!

Roasted Turkey Thighs

onion

turkey thighs ((3.75 pounds = about 4 thighs))

butter

olive oil

garlic ((grated

salt

In a 9x13-inch (23x33cm) casserole dish, spread the onions out in one layer. Pat the turkey thighs dry with a paper towel, and place them on top of the onions.

Combine the melted butter, olive oil, finely minced or grated garlic (you can also use a garlic crusher), salt, and pepper. Rub this marinade all over the turkey thighs, cover, and marinate for at least 8 hours, or preferably overnight.

Take the turkey thighs out of the fridge 1 hour before roasting. Preheat your oven to 400°F/200°C. Roast for 50 minutes, rotating the pan 180° halfway through, or until a thermometer in the thickest part of the thigh registers 165°F. Lightly tent the turkey with foil if it’s browning too fast. Rest for 10 minutes before serving.

Can i cook these the day before and warm up the next day ?

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Roasted Turkey Thighs

Top 3 roasted turkey thighs recipes from across the web

The most viewed roasted turkey thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Perfectly Roasted Turkey Thighs

Easy Herb Roasted Turkey Thighs Rec...

Roasted Turkey Thighs

The most viewed roasted turkey thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine