Roasted turkey thighs are perfect if you love Thanksgiving dinner, but don’t want to relegate yourself to enjoying it only one day of the year. While I love my chicken thighs, when I saw turkey thighs on sale at my grocery store recently, I figured why not give them a try? They really do make a lovely Sunday dinner any time of year. Please note when I make 2 thighs I roast them in my toaster oven, otherwise I roast them in my regular oven, and if you notice the skin is browning too fast, loosely cover the thighs with aluminum foil.
If you’re looking for other Sunday dinner ideas, then try my easy roasted chicken and weekend bolognese recipes.
Prep Time 5 minutes
Cook Time 2 1/2 – 3 hrs
Serves 4-6 people
Ingredients
4 turkey thighs (5-6 lbs)
1 tsp. salt
1/2 tsp. each pepper, garlic powder, and onion powder
1/4 tsp. each dried rosemary, dried thyme, dried sage, and paprika
Preparation
Preheat oven to 400 F, then line a small roasting pan with non-stick foil.
Dry turkey thighs with paper towels and place them in a small roasting pan.
Combine all of your dried herbs and seasonings in a small bowl, then rub mixture all over turkey thighs. Roast in the oven for 20 minutes at 400 F, then reduce your oven to 325 F and continue to cook for 2 – 2 1/2 hours, or until a meat thermometer inserted reaches 180 F. Spoon pan juices over the top every 30 minutes.*
Remove your perfectly roasted turkey thighs from the oven and allow to rest for 10-15 minutes, then serve.