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Roasted Turkey Thighs

Perfectly 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?
Course dinner, Lunch
Cuisine American, Southern
Prep Time 2 hours
Cook Time 30 minutes
15 minutes
Total Time 2 hours 45 minutes
Servings 3
Calories 491kcal
Author Imma


  • oven


Turkey Thighs

  • 2-3 pounds (907-1,360 g) turkey thighs
  • Salt and pepper, to taste

Herb Butter

  • 4 ounces butter, unsalted
  • 2 teaspoons (10 g) garlic, minced
  • 5 leaves fresh sage, minced
  • 3 sprigs rosemary, leaves removed and minced (about one tablespoon)
  • 1 teaspoon (2 g) paprika
  • 1 tablespoon (4 g) parsley, chopped

Veggie Side

  • 1 medium onion, quartered
  • 2 stalk celery, chopped
  • 2 sprigs thyme, minced


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 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.

Veggie Side

  • 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


  • Keep a shot of water in the oven – this will help in keeping 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 valuable 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.


Serving: 1thigh | Calories: 491kcal | Protein: 59g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 1300mg | Potassium: 756mg | Calcium: 25mg | Iron: 4.5mg