Posted May 13, 2013
Thanksgiving is a mere 2 1/2 weeks away and that could only mean one thing, its Turkey Time! Wonderfully juicy, perfectly roasted turkey. For many people this means a big 10 or even 20 pound bird. However for those that are having a smaller gathering. Or for those, like me, who really prefer the dark meat, these roasted turkey thighs are the perfect option. The meat is succulent and flavorful, everything I look for in my Thanksgiving turkey.
I have a small confession to make. I will not be making Thanksgiving dinner this year. The size of my apartment and the distance from family just doesn’t allow for it. But I for one love all of the comforts that go along with Thanksgiving food so I have been making various recipes for the past month. These roasted turkey thighs were my first experiment. I found them at my local grocery store near the ground turkey and turkey cutlets. Once I got them home I simply brushed them with melted butter, rubbed them with a few seasonings and popped them in the oven. Soon after I was salivating at the wonderful smell of roasted turkey. Before I knew it I sat down to a lovely Thanksgiving dinner. The fact that it was right smack dab in the middle of October is a minor detail.
Roasted Turkey Thighs Recipe
Succulent, perfectly roasted turkey thighs.
Serves 2 - 4
- 3 pounds turkey thighs (about 2 thighs)
- 3 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- Preheat oven to 400 degrees.
- Using a pastry brush, brush both sides of the turkey thighs with melted butter.
- Mix together salt, garlic powder, pepper, rosemary, sage, thyme and paprika. Rub seasoning mixture over both sides of the thighs.
- Drizzle with any remaining butter. Transfer to a roasting pan. Cook for 20 minutes at 400 degrees. Reduce heat to 325 and continue to cook for 2 - 2 1/2 hours or until a meat thermometer inserted reaches 180 degrees. Spoon pan juices over the top every 30 minutes. Note: If you notice the skin getting too crispy, loosely cover the thighs with aluminum foil.
- Remove turkey thighs from the oven, allow to rest for 10 minutes. Carve and serve.
Be sure to check back over the next couple of weeks as I share more comforting Thanksgiving recipes. Enjoy!