Roasted Turkey Thighs (Plus VIDEO)
Roasted Turkey Thighs will turn your traditional holiday dinner into an unforgettable memory. Honestly, it’s the juiciest part of this holiday bird. Fall-off-the-bone tender turkey smothered with delicious homemade gravy over creamy mashed potatoes will have the entire gang drooling. Who says we can’t have it all?
The holiday season is a busy time for foodie moms like me. But that’s probably why I love the holidays. And I love turkey, but if we’re not careful, the breast can be so dry.
So you know how excited I was when stores started selling thighs and drumsticks separately. Problem solved! Juicy roasted turkey thighs for Thanksgiving is a game-changer.
Content…Why It Works |
Why Roasted Turkey Thighs Work for a Juicier Main Course
First, turkey thighs are dark meat and, therefore, have more fat, which carries flavor. The higher fat content also makes juicier meat. Plus, turkey thighs are more forgiving when you overcook them. While the turkey breast meat dries out when overcooked, the oven-roasted thighs are even more tender.
Ingredient List
- Turkey Thighs -The show’s star has the classic turkey flavor with all the juicy goodness the thigh meat is known for. Turkey legs also work well in this recipe. Season them with a little S&P before making the herb butter.
- Herb Butter – Butter, garlic, sage, rosemary, paprika, and parsley deliver added juiciness and the poultry seasoning vibes Thanksgiving is known for.
- Veggies – Onions and celery seasoned with thyme add a tasty touch. Feel free to add potatoes and carrots for a one-pot meal.
How to Roast Turkey Thighs in the Oven
Prep Turkey Thighs
- Rinse turkey thighs with water, then pat dry with paper towels. (Photo 1)
- Season the thighs with salt and pepper, slipping salt under the skin where possible.
- Herb Butter – Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. (Photo 2) Refrigerate the herb butter until ready to use. You can make it a day or so ahead.
- Butter Turkey – 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 herb butter combination. Refrigerate until ready to roast (up to 24 hours ahead). (Photo 3)
Roast Turkey Thighs
- Preheat your oven to 400ºF (200ºC).
- Assemble – Place onion, celery, and thyme in a 3-quart baking dish, then place the thighs on top. (Photo 4)
- Roast the turkey thighs for 30 minutes, then reduce the heat to 325°F (163℃). Continue roasting until an instant-read thermometer registers 165°F (74℃) in the thickest part of the thigh (an hour or more, depending on the size of your turkey thighs). (Photos 5-6)
- Tent – If the thighs are browning too fast, tent them with foil to prevent over-browning.
- Rest – Remove from the oven and let them sit for 10-15 minutes before carving so the juices settle back into the meat. Reserve turkey drippings for homemade gravy.
- Serve with mashed potatoes, gravy, and vegetables.
Recipe Variations
- Replace the classic poultry seasoning blend with Jamaican jerk, Creole, or Italian seasonings.
- This recipe works great for roasted chicken leg quarters, thighs, and legs. Just reduce the cooking time to compensate for the smaller bird.
- Add more veggies to the mix. Potatoes, carrots, parsnips, cabbage, Brussels sprouts, etc. The more, the merrier.
Tips for Juicy Turkey Thighs
- Let the meat rest for 10 minutes so the juices can reabsorb.
- Slice up the turkey as needed. The more you slice off, the quicker it will dry out.
- Don’t waste those drippings. 😱 Turn them into a flavorful gravy to smother your mashed potatoes.
Make-Ahead and Leftovers
Prep the turkey thighs a day or two in advance, and bake them when ready to enjoy. If you need to roast them ahead, the skin will lose its crispiness. Simply remove it (I can’t resist eating it right then), cool the meat, remove it from the bone, and store it in the fridge for 2-3 days or the freezer for 3-4 months. Many recipes take advantage of precooked meat.
What Goes With Turkey Thighs
A good turkey meal always includes the best sides. Whether it’s the holidays or you’re in the mood for some juicy roasted turkey thighs, mashed potatoes and homemade gravy are always great partners.
Seasoned rice is excellent if you want a change from potatoes. Other fabulous sides are broccoli and candied sweet potatoes. And, of course, pumpkin pie for dessert.
More Amazing Thanksgiving Recipes to Try
- Smoked Turkey Legs
- Sweet Potato Casserole with Pecans
- Pineapple Honey Glazed Ham
- Green Bean Casserole
- Pecan Pie
Watch How to Make It
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This blog post was originally published in October 2021 and has been updated with additional tips and gorgeous photos
Perfectly Roasted Turkey Thighs
Ingredients
Turkey Thighs
- 2-3 pounds (900-1400g) turkey thighs
- salt and pepper to taste
Herb Butter
- 4 ounces (113g) butter, unsalted
- 2 teaspoons (10g) garlic, minced
- 5 leaves sage, minced
- 3 sprigs rosemary, leaves removed and minced (about one tablespoon)
- 1 teaspoon (2g) paprika
- 1 tablespoon (4g) parsley, chopped
Veggie Side
- 1 medium onion, quartered
- 2 stalk celery, chopped
- 2 sprigs thyme, minced
Instructions
Clean the Turkey
- 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.
Herb Butter
- 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 can be fragile, so be careful not to tear it.
- Generously rub the thighs with the herbed butter combination. Refrigerate until ready to roast or up to 24 hours.
- Preheat your oven to 400ºF (205ºC).
Veggie Side
- Place onion, celery, and thyme in a 3-quart baking dish, then place the thighs on top.
- 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 thighs—about an hour, depending on the size of your turkey thighs.
- If the turkey is browning too fast, tent it with foil to prevent over-browning.
- Remove from the oven and let it sit for 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.
Tips & Notes:
- Keep a shot of water in the oven to keep your turkey thighs from drying out when roasting.
- Elevate the meat – If you’re making dinner with veggies like potatoes and carrots, place them under the turkey to create just enough space for air to pass through. The hot air will roast the veggies and at the same time, it roasts the turkey meat all around, cooking it much faster. This is also great if you don’t have an oven rack.
- Keep the juices – Those drippings hold a ton of flavor which you can use for basting or turn into gravy.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
I like this recipe because of the high temp fir first 30 mins. Skin is super crispy. I reduced temp to 350 instead of 325.
Food safety standards in canada do not recommend rinsing poultry. I patted dry only.
Hi Tracey! So glad this worked out for you. Thank you for stopping by :)!
This worked out beautifully. I love turkey thighs and it’s always been hard to get them to come out tender. Now I know how to get them that way. Thank you so much!!
Great! Glad you loved it, Darrin!
This recipe was exceptional!! Made the gravy from the drippings, poured it over home-grown Yukon Gold potatoes and rutabaga mashed. Ultimate comfort food!! Yes, I put the thighs on a grill and had a pan of water under them. I am going to check out your other recipes!
Woohoo!!! So glad to hear this! Thank you for the feedback, Nina!
I have made this twice so far, and omg it’s fantastic. My husband, who says he doesn’t really like turkey, made a point to say how delicious it was. Such flavorful and moist meat (we like dark meat here)! I made a gravy with the drippings which all of us loved and ended up putting on a bunch of other meals the following days. Sooo yummy!! Thank you for sharing this recipe!!
Hi Pam!
It is wonderful to hear that the turkey recipe was a success and enjoyed by your family, especially your husband who isn’t typically a fan of turkey. Your success in making the turkey flavorful and moist, particularly with the preference for dark meat, is commendable. The idea of using the drippings to make gravy is excellent; not only does it enhance the flavor of the turkey, but it’s also a great way to add richness to other meals.
This totally helped me in a pinch and tasted great too!
Awesome. Thank you for your feedback:)
I’m cooking this turkey along with several other recipes that call for baking at 350. If I were to bake this at 350 for the entire 90 minutes, do you think that skipping the initial higher temperature will have an adverse effect on the texture of the skin (or anything else)? I know I’ll need to be extra careful about making sure they’re cooked to the proper temperature if I don’t follow the recipe exactly, but I’m trying to determine whether it’s even worth it to do that. Thanks!
Hi Kim!
Baking turkey thighs at a consistent temperature of 350°F for the entire cooking time can still yield delicious results, but there are a few considerations to keep in mind, especially regarding the texture of the skin:
Crispiness of the Skin: The higher initial temperature in the original recipe helps to render the fat more quickly and create a crisper skin. Baking at a steady 350°F might result in slightly less crispy skin. However, you can try to counteract this by:
Patting the skin dry thoroughly before seasoning.
Brushing or rubbing the skin with a bit of oil or butter for extra crispiness.
Cooking Time: The overall cooking time might need to be adjusted. Since you’re using a lower temperature, it could take slightly longer for the thighs to reach the safe internal temperature of 165°F. It’s always best to use a meat thermometer to check.
Basting: If you’re open to it, basting the turkey thighs a couple of times during cooking can help keep them moist and also contribute to a more golden-brown skin.
Broiling Option: If you find the skin isn’t as crispy as you’d like by the end of the cooking time, you can briefly broil the thighs at the end. Just watch them closely to prevent burning.
Remember, the key to a good roast turkey is ensuring it’s cooked to the right internal temperature for safety and tenderness. Adjusting the cooking method to fit your needs and oven space is perfectly fine, and with a few tweaks, you can still achieve a delicious result!
Have a great thanksgiving!!
Hi! Should I cover the turkey in the fridge after I put the herb butter on?
Yes you should
Made this in 2021 and loved it (as I have all your recipes for 10+ years, thank you) and am bringing it back this year! I honestly can’t remember if the recipe is boneless or bone-in, though, and I ended up with boneless thighs this year. Will I need to adjust the cooking time much?
Hi Jackson!
I’m thrilled to hear that you’ve been enjoying the recipes for over a decade! It’s wonderful that you’re revisiting this particular one.
Regarding your question about using boneless thighs instead of bone-in: yes, there will be a slight adjustment in cooking time. Boneless chicken thighs generally cook faster than bone-in thighs. The exact adjustment will depend on the size of the thighs, but as a general rule, boneless thighs might require a reduction in cooking time by about 10 to 15 minutes compared to bone-in thighs.
Keep an eye on the chicken as it cooks, and check for doneness by ensuring the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. This is the safest way to ensure your chicken is fully cooked and still juicy.
Happy thanksgiving and I’m glad to hear that the recipes have been a hit for you!
Are we talking about turkeys or chickens?
Turkeys
OMG! So good! Turned out really well even when using dried herbs. It was juicy and tasty, and the skin was very crisp. So happy to be able to eat turkey as an any day meal.
Thank you for your feedback:) I’m so glad you loved it.
That’s fantastic to hear! I’m thrilled that the turkey thighs turned out juicy, tasty, and with that crave-worthy crispy skin—even with dried herbs. Dried herbs can be a great substitute when fresh ones aren’t available, and it’s good to know they worked well for you in this recipe.
Hello there!
Turkey is often reserved for special occasions, but it’s such a versatile and delicious protein that it absolutely deserves a spot in everyday meals.
Thank you for sharing your experience. It’s feedback like this that makes the food community so enriching. Keep cooking and keep enjoying! ️✨
I’m making this dish tonight and curious what “put a shot of water in the oven” means in your notes. I’m assuming you don’t mean a photo…
Good question. Literally, a shot glass full of water in the bottom of the oven will help your meat to not dry out.
This recipe is amazing. One added ingredient for me was some honey in the herb butter mixture. A MAY ZING!!
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
This was amazing to make. The house spelled fabulous while the turkey was roasting.
The herb butter was perfect and thighs were perfect.
Thank you:) There’s more to come, so stay tuned
Thank you for your lovely recipe it turned out just fabulous..
Amazing to hear. Stay tuned for more amazing recipes 🙂
This was great — I will go to this recipe again. Moist & tasty. I liked prepping it in the morning and being able to pop it into the oven later.
That’s how I’d do it, too. Makes dinner a breeze. 🙂
I have not made this yet but we love turkey thighs. Cannot wait to make this. It looks delicious! Thank you for this recipe.
This is a great turkey thighs recipe! TY! It turned out very tasty, even though I forgot the paprika. I had to tent the thighs about 3/4 of the way through, but will remove the foil at the last 5 or so minutes when I remake this dish for Thanksgiving.
Thank you, Angel! Happy Thanksgiving in advance
Sounds so good, I look forward to making it