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Roasted turkey thighs are a fantastic alternative to cooking a whole bird because the meat dries out a lot less quickly than turkey breasts. They're perfect for a Thanksgiving for two or even for a small group.

I keep my roasted turkey thighs simple - only sage, butter, salt & pepper. You can really go all out, though!

Two turkey thighs can normally overstuff two folks, or feed four people well if there are lots of sides. :D

Step 1: Ingredients:

  • turkey thighs
  • salted butter - 2-3 tablespoons
  • fresh sage
  • salt & pepper

You'll also want a probe thermometer and a lipped baking sheet - I'm using a 13x9 size. Don't use a deep cake pan - the thighs won't crisp up as nicely.

We'll be roasting the thighs at 350 F.
Why does the beginning say "we will be roasting the thighs at 350 degrees". Then later contradict instructing you to put in a 400 degree oven? Confusing
I was wondering the same thing!
Made it 5 times now. Fantastic.
<p>This turkey was fantastic! I used unsalted butter and spread a little of it on the outside of the skin, as well and then was pretty generous with the salt and pepper. I used a 350 degree oven and it took 35 minutes to cook two thighs and then I rested for 10 minutes. I made a gravy from the pan juices adding a little water mixed with cornstarch and then added a splash of chicken broth and s &amp; p to taste. The skin was crispy (without having to broil) and the meat was really flavourful and juicy. I'll definitely make this again with turkey and will also try with bone-in chicken breasts and see how that works. Highly recommend this recipe!</p>
<p>Have made it 3 times. Spectacular flavors. 400 degree oven. Best thigh recipe ever. Added garlic powder once, was good but recipe as written is a 10.</p><p>Thanks, jessyratfink. Recipe is truly a 10.</p>
<p>Thanks for this great recipe, I bought a turkey leg yesterday and now I know how I'm going to cook it! ^_^</p>
<p>Made it. It was good. I think I didn't add enough seasoning. I didn't have sage leaves so I used sage out of a bottle, but it was very moist and tasty. Good idea about crisping up the skin under the broiler. I probably would add some pepper under the skin next time, maybe a little bit of red pepper as well. Perhaps some a bit of lemon juice couldn't hurt. It was good, just not strong enough flavor as I like. (I probably over season everything for some people.)</p>
<p>Made this, and it came out great. Added some potatoes, carrots, onions, and fennel. Dee-lish.</p>
I have a turkey thigh in the freezer and some sage in the garden - going to give this a go
I have a turkey thigh in the freezer and some sage in the garden - going to give this a go

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Bio: Part of the Instructables Design Studio by day, hand embroiderer by night and on weekends! I like embroidering, dancing, eating, jrpgs and inexplicably cute animals ... More »
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