Roasted Turkey Thighs are easy to make for Thanksgiving dinner, and an ideal choice for those who prefer dark meat. This is also an excellent way to get cooked dark meat turkey for other recipes such as casseroles or salads. The meat is tender and moist, well-flavored with the classic herbs traditionally used for the bird.
You could use other herbs to make this recipe if you'd like. And it doubles well, so if you are serving a lot of people, use 6 pounds of turkey thighs.
Be sure to use a food thermometer to make sure the turkey is thoroughly cooked for food safety reasons to at least 170° F.
- 3 (1-pound) bone-in, skin-on turkey thighs
- 1/4 cup butter, softened
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage leaves
- 1/2 cup turkey or chicken broth
Preheat the oven to 350° F.
Pat the turkey dry with paper towels. Don't rinse the turkey before cooking it; in fact, don't rinse any meat. The bacteria on the surface of the meat will aerosolize and spread around your kitchen. Rinsing does not remove bacteria. Meats these days are nice and clean; just pat them dry so the seasonings will adhere.
In a small bowl, combine the softened butter, salt, pepper, garlic, thyme, and sage and mix well.
Loosen the skin from the meat and rub the butter mixture on the meat. Smooth the skin back over and rub the remaining butter mixture on the skin.
Place the thighs in a roasting pan and pour the broth around turkey.
Roast the turkey thighs for 60 to 70 minutes or until a meat thermometer registers 170° F. Remove the pan from the oven, cover tightly with foil or the pan lid, and let stand for 10 minutes before serving.