Skip all the work and fuss of cooking a whole turkey by roasting turkey thighs instead! These Slow Roasted Turkey Thighs are incredibly juicy, flavorful, and still feed a crowd. This is an easy one-pan recipe, and the garlic herb butter slathered on the turkey thighs locks in moisture and gives them tons of flavor. This recipe is a holiday game changer, especially if you’re hosting a smaller gathering!
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This Is What I Make For Smaller Holiday Gatherings
Because neither of our families live nearby, we often spend Thanksgiving just the two of us! Sometimes we host friends who can’t make it home for the holidays, but it’s usually a subdued affair.
Rather than make a big hulking Thanksgiving turkey or ham, we usually opt for simpler recipes that won’t overwhelm us with leftovers. Oven roasted turkey thighs are perfect! They’re juicy, delicious, and the perfect holiday entree for feeding just 2 to 6 people.
Turkey thighs require much less effort than a whole bird, but they don’t sacrifice any flavor! They’re actually juicier and more flavorful than turkey breasts and cook up quickly in one pan. In this particular recipe, turkey thighs are slow roasted over aromatic veggies and herbs so you end up with delicious drippings for making pan gravy.
Special Equipment You’ll Need
- Large (13-inch) Oven-Safe Skillet or Roasting Pan
- Cutting Board
- Sharp Knife
- Probe Thermometer
- Fat Separator (if making gravy)
Ingredient Notes
- Turkey thighs. Look for high-quality bone-in, skin-on turkey thighs. Most grocery stores carry them around the holidays. I prefer finding fresh, but frozen works too! Just make sure to give them ample time to defrost before brining.
- Dry brine. For the dry brine that will make your turkey super juicy, you’ll need kosher salt, sugar, garlic powder, onion powder, smoked paprika, and dry rubbed sage.
- Veggies. I roast the turkey thighs on a bed of onion, carrots, and celery which make sure that your drippings are extra flavorful.
- Herbs. For the garlic herb butter, I use a mix of fresh rosemary, sage, thyme, and chives. You could adjust with different herbs based on your tastes.
- Turkey stock. I roast the turkey thighs over veggies with homemade turkey stock. You can use store bought or even use chicken stock in a pinch.
Wound up with leftovers? Shred the meat and use it to make turkey enchiladas or white chicken chili.
How to Roast Turkey Thighs Perfectly Every Time
- Dry brine the turkey thighs for 24 – 48 hours. I ditched the usual wet brine for this recipe simply because having a massive pot of brine in my fridge is really cumbersome. I much prefer dry brining my turkey thighs because it’s easier to deal with and delivers SUPER crispy skin. The salt in the dry brine pulls moisture from the turkey, which in turn dissolves the salt and sugar on the outside, and then re-absorbs that concentrated and flavorful liquid!
- Bring the turkey thighs to room temperature. I usually set them on my counter about an hour before roasting. If you try to bake cold turkey thighs, the outside will turn out slightly dry and overcooked.
- Slather with herb butter. Really work the garlic herb butter all over the thighs, including under the skin!
- Assemble and roast. Spread the veggies into the pan in an even layer (this also helps with airflow so the thighs bake at an even rate). Pour in the stock, add the herbs, and then place the buttered turkey thighs on top.
- Roast at 325ºF for 2 hours. After 2 hours, I like to bump up the temperature to 400ºF for the final 10 minutes of baking to really crisp up the skin.
- Rest before slicing. Big pieces of meat always need a good 15 to 20 minutes rest period! This gives the juices time to redistribute and makes for a more succulent bite.
Save the drippings! You can use them to make a truly sensational turkey gravy in about 15 minutes.
Chef Tips for Super Juicy Turkey Thighs
Don’t skip the dry brine! If you want flavorful turkey thighs that are seasoned all the way through, make time to rub the thighs with a dry brine. You can do it the night before, but the best way is to give the dry brine at least 24 hours. You’ll have juicier and more flavorful turkey every time!
Always use a meat thermometer. Cooking turkey thighs in the oven is very easy, but a meat thermometer is essential to ensuring perfect doneness (it’s way more reliable than baking based off the clock!). The internal temperature you’re looking for is 175ºF to 180ºF.
Give the turkey time to rest. Always let the turkey rest for about 15-20 minutes after removing it from the oven. This allows the juices to redistribute throughout the meat, resulting in more tender and juicy turkey.
Baste the turkey as it cooks. Basting the turkey with its juices every 30 minutes during roasting not only adds flavor but also keeps the meat moist and tender.
Crank the heat up at the end. To get that gloriously golden brown skin, we start at a low temp and then crank the heat up at the very end so that the basted skin has a chance to sizzle.
Holiday Sides to Pair with Turkey Thighs
Just because you’re making a smaller main dish doesn’t mean that you should skip the sides! Here are some of my favorite side dishes to serve with juicy baked turkey thighs:
- Favorite sides. Mascarpone Mashed Potatoes, Classic Cranberry Sauce, Roasted Delicata Squash Salad
- Casseroles. Cornbread Stuffing with Bacon, Baked Mac and Cheese, Loaded Corn Casserole, Extra Creamy Green Bean Casserole
- Bread and rolls. Brioche Dinner Rolls, Pumpkin Cornbread Muffins, Sage and Gruyere Biscuits
And to wash it all down, try serving your holiday dinner with my favorite spiced apple cider sangria or a bourbon apple cider fizz!
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Ways to Cook Your Holiday Turkey
- Maple-Bourbon Glazed Turkey
- Roasted Turkey Breasts
- Buttered Cheesecloth Turkey
- Dry Brined Spatchcock Turkey
- Wild Mushroom Stuffed Turkey Roulade
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Slow-Roasted Turkey Thighs
Ingredients
Dry Brine + Turkey Thighs
- 4 bone-in, skin-on turkey thighs*
- 1 tablespoon kosher salt
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon freshly ground black pepper
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 5 ribs celery, chopped
- 3 sprigs thyme
- 2 sprigs rosemary
- 4 sprigs sage
- 2 cups turkey stock
Garlic-Herb Butter
- 6 oz unsalted butter, room temperature
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh sage leaves
- 2 tablespoons minced fresh chives
- 3 garlic cloves, grated
- 1/2 teaspoon freshly ground black pepper
Instructions
- Dry brine the turkey thighs for 24 hours. In a small mixing bowl, combine the salt, sugar, garlic powder, onion powder, paprika, and sage. Mix until well combined. Use your fingers to separate some of the skin from the thigh meat to create some space. Rub the dry brine mixture into the turkey thighs all over, including on the underside and under the skin. Place the turkey thighs on a baking sheet, skin side up, and transfer to the fridge uncovered for 24 hours, up to 48 hours. Note: Depending on the size of your turkey thighs, you may not need all the brine. Just use enough to give the thighs a nice coating. If you're particularly sensitive to salt, I would scale back how much you season the thighs, or consider wiping the brine off right before you cook them.
- Remove the turkey from the fridge. Let the turkey thighs come up to room temperature for 1 hour before cooking.
- Mix the herb butter. In a small bowl, mix together the butter, chopped herbs, pepper, and grated garlic until smooth. Let aside.
- Preheat an oven to 325ºF.
- Rub the turkey thighs with the butter. Spread the veggies into the roasting pan or skillet and pour in the turkey stock. Add the fresh herb sprigs on top. Place the turkey thighs on top of the veggies, skin side up. Liberally spread the butter all over the turkey thighs.
- Roast the thighs. Transfer the whole pan to the oven and cook for 2 hours, basting the turkey thighs periodically with the juices. Increase the heat to 400ºF and cook for another 10 minutes, until the skin is very golden brown. The internal temperature should be between 170ºF – 180ºF.*
- Rest the turkey. Remove the turkey thighs from the oven and transfer to a large carving board. Loosely tent with foil for 15-20 minutes while you use the drippings to make the turkey gravy. Slice and serve the turkey thighs while warm.
Storage Instructions
- Storage: Let any leftovers cool to room temperature before storing them. Place the turkey thighs in an airtight container and refrigerate for up to 3-4 days.
- Freezing: Wrap tightly in plastic wrap, then place them in a freezer-safe bag or container. Turkey thighs will keep well in the freezer for up to 3 months. You can also shred the leftover meat and store in a freezer-safe ziplock bag to save some space.
Rate & Review This Recipe
This was a very salty dish. I wondered if the turkey should have been washed after the salt rub.
I likely won’t make it again.
Sorry to hear that! Not all the dry brine needs to be used—just enough to coat the turkey thighs. It also depends on the size of your pieces.