Roasted Turkey Thighs Recipe
If you’ve ever wondered how to roast turkey thighs, this is the holiday dinner that proves dark meat steals the show. Crispy skin, juicy flavourful meat, and a recipe that feels festive without the fuss.
Servings: 4 servings
Equipment
- Large roasting pan or baking dish
- Sharp Knife and Cutting Board for chopping herbs, garlic, and vegetables.
- Mixing Bowl to combine the herb blend and seasoning mixture.
- Basting Brush or spoon, for coating thighs with pan juices during roasting.
Ingredients
- 4 Turkey Thighs skin-on, bone-in
- 4 tbsp Olive Oil
- 4 cloves Garlic finely chopped
- 5 tbsp Mixed Fresh Herbs finely chopped
- 1 tbsp Paprika adjust for colour as needed
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- Salt and Black Pepper to taste
- 1/2 cup Turkey Stock or use chicken stock
- 4 tbsp Butter
- 1 lrg Carrot julienned
- 1/2 lrg Onions sliced
- 2 stalks Celery julienned
Fresh Herb Blend
- 2 tbsp Fresh Parsley
- 1 tbsp Oregano
- 1 tbsp Thyme
- 2 tsp Sage
- 2 tsp Rosemary
Instructions
- In a mixing bowl, combine olive oil, garlic, paprika, onion powder, garlic powder, salt, pepper, and chopped fresh herbs.
- Rub the herb mixture all over the turkey thighs, working some under the skin.
- Scatter carrot, celery, and onion evenly across the bottom of the roasting pan. Place turkey thighs on top. Tuck diced butter under the skin and scatter remaining butter pieces throughout the pan. Pour turkey stock into the bottom of the pan.
- Preheat oven to 425°F (220°C). Roast turkey thighs for 15–20 minutes to crisp the skin. Reduce temperature to 375°F (190°C) and continue roasting for 35–45 minutes, basting once or twice, until thighs reach an internal temperature of 170–175°F (77–79°C).
- Remove turkey from oven and let rest for 10 minutes before serving. Spoon pan juices and vegetables over the turkey thighs when serving and enjoy!
Notes
Start high, finish low – roasting first at high heat crisps the skin, then lowering ensures juicy, tender meat.
Work herbs under the skin – this infuses flavour directly into the meat.
Don’t skip the rest – resting the thighs before serving evenly distributes and locks in juices and keeps the turkey moist.
Use the pan juices – drizzle over thighs or reduce slightly for a quick pan sauce.