Perfectly Roasted Turkey Thighs

Ingredients

• 2-3 pounds (900-1400g) turkey thighs
• salt and pepper (to taste)
• 4 ounces (113g) butter, (unsalted)
• 2 teaspoons (10g) garlic, (minced)
• 5 leaves sage, (minced)
• 3 sprigs rosemary, (leaves removed and minced (about one tablespoon))
• 1 teaspoon (2g) paprika
• 1 tablespoon (4g) parsley, (chopped)
• 1 medium onion, (quartered)
• 2 stalk celery, (chopped)
• 2 sprigs thyme, (minced)

Steps

1. 1

   Rinse turkey thighs with water, then pat dry with paper towels.

2. 2

   Season turkey thigh with salt and pepper, slipping salt under the skin where possible.

3. 3

   Combine butter, minced garlic, sage, rosemary, paprika, and parsley.

4. 4

   Let the turkey rest in the fridge until ready to use. You can make the herb spice a day or so in advance if desired.

5. 5

   Loosen up the turkey skin by carefully running your fingers between the skin and the meat; the skin can be fragile, so be careful not to tear it.

6. 6

   Generously rub the thighs with the herbed butter combination. Refrigerate until ready to roast or up to 24 hours.

7. 7

   Preheat your oven to 400ºF (205ºC).

8. 8

   Place onion, celery, and thyme in a 3-quart baking dish, then place the thighs on top.

9. 9

   Roast the turkey thighs for 30 minutes, then reduce the temperature to 325°F (165℃). Continue roasting until an instant-read thermometer registers 165°F (75℃) in the thickest part of the thighs—about an hour, depending on the size of your turkey thighs.

10. 10

    If the turkey is browning too fast, tent it with foil to prevent over-browning.

11. 11

    Remove from the oven and let it sit for 10-15 minutes before carving. That allows the juices to settle back into the meat—reserve turkey drippings to make gravy if desired.

12. 12

    Enjoy with mashed potatoes or vegetables.