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.

Step 2: Seasoning and Stuffing

Liberally season the turkey thighs with salt & pepper and rub it all over.

Now, we're going to find a way under the skin. Feel with your fingers around the cut edges of the thighs until you come to an area where you can work your fingers under the skin. Continue to push your hand under the skin, separating it from the muscle underneath. This will create a little pocket!

Add 2-3 leaves of sage and a tablespoon or so or butter under the skin and then press it back into place.

Step 3: Roasting!

If using a probe thermometer, insert the probe into the thickest part of the meat away from the bone. Put the thighs in a 350 F oven.

You want to roast the thighs until they reach a temperature of 160-165 F. This will normally take anywhere from 25-45 minutes, depending on the size. :)

Turkey cooks pretty quick, so the skin might not be as crisp as you want it. If this is the case, pop it under the broiler for 3-5 minutes, checking it often.

Once it's cooked through the the skin is crispy, make sure to let it rest for at least five minutes before serving - longer if you can!

For bonus points, you can make the pan juices into a gravy, but I tend to just spoon it over the top of the turkey because it is DELICIOUS