Roasted Turkey Thighs
Herb-buttered turkey thighs are roasted over a fragrant mixture of onion, celery, and thyme until the skin is deeply golden and the meat is tender and juicy. Garlic, sage, rosemary, parsley, and paprika give the butter a savory, aromatic character while the vegetables beneath the turkey enrich the flavorful pan drippings.
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Ingredients
For the Turkey
- 4 oz unsalted butter preferably a high-quality variety such as Kerrygold
- 1 tablespoon fresh parsley finely chopped
- 2 –3 lb turkey thighs
- 1 teaspoon paprika
- 5 fresh sage leaves finely minced
- Kosher or sea salt as needed
- 1 tablespoon fresh rosemary leaves chopped
- Freshly ground black pepper to taste
- 2 teaspoons freshly minced garlic
For the Roasting Pan
- 2 fresh thyme sprigs finely minced
- 1 medium onion quartered
- 2 celery stalks cut into small dice
Instructions
- Rinse the turkey thighs thoroughly beneath cold running water, then use paper towels to pat them completely dry. Removing excess surface moisture will help the skin become crisper during roasting.
- Season every side of the thighs with salt and black pepper. Where possible, carefully work a small amount of salt beneath the skin so the meat itself receives additional seasoning.
- Place the softened unsalted butter in a small bowl and add the minced garlic, sage, chopped rosemary, paprika, and parsley.
- Blend the ingredients thoroughly until the seasonings are evenly distributed and the butter forms a smooth herb mixture. The seasoned butter may be prepared one or two days in advance and refrigerated until needed.
- Gently slide your fingers between the skin and meat of each turkey thigh to loosen the skin without tearing it.
- Spread the herb butter generously over the exterior of each thigh, then work some of the mixture beneath the loosened skin to season the meat more thoroughly.
- Transfer the prepared thighs to the refrigerator until roasting time. They may be marinated for several hours or kept refrigerated for as long as 24 hours.
- Preheat the oven to 400°F (205°C).
- Place the quartered onion, diced celery, and minced fresh thyme in the bottom of a 3-quart baking dish, distributing the aromatics to form a bed for the turkey.
- Roast the Turkey Thighs
- Set the marinated turkey thighs skin-side upward over the prepared onion, celery, and thyme.
- Lower the oven temperature to 325°F (165°C) and continue roasting for approximately 1 additional hour, depending on the size of the thighs. An instant-read thermometer inserted into the thickest portion should register 165°F (75°C).
- Check the turkey after about 45 minutes of the lower-temperature roasting period to make sure it is cooking and browning evenly. If the skin becomes too dark before the meat is fully cooked, loosely cover the thighs with aluminum foil.
- Remove the roasted turkey thighs from the oven and allow them to rest for 10–15 minutes before carving. This resting period allows the juices to redistribute throughout the meat.
- Reserve the flavorful drippings remaining in the baking dish if desired for preparing gravy.
- Carve and serve the turkey thighs with accompaniments such as mashed potatoes, roasted vegetables, or other preferred side dishes.