Easy Roasted Turkey Thighs
This comforting recipe for Easy Roasted Turkey Thighs is a simple, flavorful dish perfect for any occasion, featuring tender, juicy meat with a crispy skin, enhanced by fragrant herbs and spices.
Ingredients
Main ingredients
- 4 pieces turkey thighs (about 3 to 4 pounds total) bone-in, skin-on for maximum flavor.
- 3 tablespoons olive oil or use avocado oil for a higher smoke point.
- 4 cloves garlic, minced or 1 teaspoon garlic powder for a quick swap.
- 1 tablespoon fresh rosemary, chopped dried rosemary works at 1 teaspoon.
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme.
- 1 teaspoon smoked paprika adds warmth; use sweet paprika if you prefer milder flavor.
- 1 teaspoon kosher salt adjust to taste.
- 1/2 teaspoon black pepper adjust to taste.
- 1 piece lemon, zested and quartered zest brightens the rub; wedges add bright roast juices.
- 1 piece onion, halved nests with the thighs to flavor the pan juices.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pat the turkey thighs dry with paper towels — dry skin roasts to crunchy perfection.
- In a small bowl, mix olive oil, garlic, rosemary, thyme, smoked paprika, lemon zest, salt, and pepper into a fragrant paste. Rub it all over the thighs, making sure to coat under the skin where possible for extra flavor.
- Place the onion halves and lemon quarters in a roasting pan. Arrange the turkey thighs skin-side up on top so the juices mingle with the aromatics.
Cooking
- Roast for 40 minutes, then baste with the pan juices and tent loosely with foil if the skin is browning too quickly.
- Continue roasting for another 20 to 40 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Remove from oven and let rest for 10 minutes. Resting lets the juices redistribute; when you cut in, slices should be moist and gently steaming.
- Carve and serve with spooned pan juices over the meat.
Notes
Tips: Add orange zest and swap thyme for oregano for a sunnier flavor. Brush with your favorite barbecue sauce during the last 10 minutes for sticky, caramelized edges. For a spicy kick, add 1/2 teaspoon cayenne or smoked chipotle powder to the rub. Store in airtight container for up to 4 days or freeze in portions for up to 3 months.