Slow-Roasted Turkey Thighs
These easy Slow-Roasted Turkey Thighs are perfect for a low-key Thanksgiving dinner. They're made in one pan and slathered with the most delicious garlic-herb butter.Skip all the work and fuss because turkey thighs are juicy, flavorful, and still feed a crowd. This recipe is a holiday game changer, especially if you're hosting a smaller gathering!
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Makes: 4 - 6 servings
Ingredients
Roasted Turkey Thighs
- 4 bone-in, skin-on turkey thighs*
- 1 tablespoon kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon freshly ground black pepper
- 1 onion, chopped
- 3 large carrots, chopped
- 5 celery ribs, chopped
- 3 sprigs thyme
- 2 sprigs rosemary
- 4 sprigs sage
- 2 cups turkey stock
Garlic-Herb Butter
- 6 oz unsalted butter room temperature
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh sage leaves
- 2 tablespoons minced fresh chives
- 3 garlic cloves grated
- 1/2 teaspoon freshly ground black pepper
Instructions
- Brine the turkey thighs. In a small mixing bowl combine the salt, sugar, garlic powder, onion powder, paprika, and sage. mix until well-combined. Use your fingers to separate some of the skin from the thigh meat to create some space. Rub the dry brine mixture into the turkey thighs all over, including on the underside and under the skin. Place the turkey thighs on a baking sheet, skin side up, and transfer to the fridge uncovered for 24 hours, up to 48 hours. Note: Depending on the size of your turkey thighs, you may not need all the brine. Just use enough to give the thighs a nice coating. If you're particularly sensitive to salt, I would scale back how much you season the thighs, or consider wiping the brine off right before you cook them.
- Remove the turkey from the fridge. Let the turkey thighs come up to room temperature for 1 hour before cooking.
- Mix the herb butter. In a small bowl, mix together the butter, chopped herbs, pepper, and grated garlic until smooth. Let aside.
- Preheat an oven to 325 F.
- Rub the turkey thighs with the butter. Spread the veggies into the roasting pan or skillet and pour in the turkey stock. Add the fresh herb sprigs on top. Place the turkey thighs on top of the veggies, skin side up. Liberally spread the butter all over the turkey thighs.
- Roast the thighs. Transfer the whole pan to the oven and cook for 2 hours, basting the turkey thighs periodically with the juices. Increase the heat to 400 F and cook for another 10 minutes, until the skin is very golden brown. The internal temperature should be between 170 F - 180 F.
- Rest the turkey. Remove the turkey thighs from the oven and transfer to a large carving board. Loosely tent with foil for 15-20 minutes while you use the drippings to make the gravy. Slice and serve the turkey thighs while warm.
Notes
*I used large turkey thighs--each one could feed 1.5-2 people. If you're using smaller turkey thighs, start checking for doneness at the 1 1/2 hour mark. Always go by temperature and not necessarily time.
