Easy Roasted Turkey Thighs
This Easy Roasted Turkey Thighs recipe offers a cozy, comforting dish perfect for weeknight dinners or small celebrations, featuring rich flavors and juicy meat.
Ingredients
Main Ingredients
- 2 pieces bone-in turkey thighs (about 2 to 2 1/2 pounds total) Dark meat stays moist and flavorful.
- 2 tablespoons olive oil For crisp, golden skin. Use avocado oil for a higher smoke point.
- 4 cloves garlic, minced Or 1 teaspoon garlic powder in a pinch.
- 1 tablespoon fresh rosemary, chopped Or 1 teaspoon dried.
- 1 tablespoon fresh thyme, chopped Or 1 teaspoon dried.
- 1 piece lemon (zest and juice) Brightens the dish; substitute 1 tablespoon white wine vinegar for tang.
- 1 teaspoon smoked paprika Adds warmth and color; use sweet paprika for a milder profile.
- Salt and freshly ground black pepper, to taste
- 1/2 cup low-sodium chicken or turkey broth Helps keep the meat tender as it roasts.
- 1 tablespoon butter (optional) For finishing, for a glossy, rich sauce.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the turkey thighs dry with paper towels to ensure crispy skin.
- In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, smoked paprika, salt, and pepper into a paste. Rub this mixture all over the thighs and under the skin where possible.
Cooking
- Heat an ovenproof skillet over medium-high heat. When hot, add a touch of oil and place the thighs skin-side down. Sear until the skin is deeply golden and crackling, about 6 to 8 minutes.
- Flip the thighs and pour the broth into the pan around them (not over the skin) to keep the meat juicy.
- Transfer the skillet to the oven and roast for 40 to 60 minutes, or until an instant-read thermometer reads 165°F (74°C). Tent loosely with foil if the skin browns too quickly.
- Remove the thighs to a cutting board and let rest for 10 minutes. Meanwhile, place the skillet over medium heat, add butter if using, and scrape up browned bits to create a quick pan sauce. Pour the sauce over the thighs before serving.
Notes
For storage, refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently to maintain moisture. Pro tips include ensuring skin is dry before searing and using an instant-read thermometer to avoid overcooking.