These easy Slow-Roasted Turkey Thighs are perfect for a low-key Thanksgiving dinner. They’re made in one pan and slathered with the most delicious garlic-herb butter.

Skip all the work and fuss because turkey thighs are juicy, flavorful, and still feed a crowd. This recipe is a holiday game changer, especially if you’re hosting a smaller gathering!

Juicy Slow-Roasted Turkey Thighs

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. Slow-roasted turkey thighs are perfect! They’re juicy and delicious–the perfect holiday recipe for 2-6 people.

Turkey thighs are much lower effort without sacrificing any flavor! They’re more flavorful than turkey breasts and cook up quickly in one pan. The turkey thighs are slow roasted over classic veggies and herbs so you end up with delicious drippings for making pan gravy.

If you’re more of a turkey breast person, check out my roasted turkey breast recipe! If you need more recipe inspiration, check out my collection of Thanksgiving recipes.

Dry Brine vs Wet Brine

A wet brine is a solution of water, salt, and a little sugar, along with some herbs and spices for flavor. You submerge your meat prior to cooking in the brining solution and through osmosis, the meat absorbs flavor and moisture. 

When you season a piece of meat you’re seasoning the outside and the inside doesn’t really absorb that flavor. However, with brining, you’re flavoring the whole piece of meat inside and out. 

However, for larger pieces of meat and whole chickens and turkeys, wet brining can be really cumbersome. This is when I opt for a dry brine.

A dry brine is all of the seasonings (salt, sugar, pepper, spices, etc), but without the water. The salt in the dry brine pulls moisture from the meat, dissolves the salt and sugar on the outside, and then re-absorbs that concentrated and flavorful liquid. Dry brining tenderizes the meat and gives you extra crispy skin. The only thing is, you need time for the dry brine to work which is why I recommend seasoning the turkey 24-48 hours in advance.

How to Make Slow-Roasted Turkey Thighs

For this recipe, you’ll need a roasting pan or a large (13-inch) oven safe skillet. Don’t forget to use a meat thermometer!

Tools Needed

• Oven-Safe Skillet or Roasting Pan
• Cutting Board
• Sharp Knife
• Probe Thermometer
• Fat Separator

Ingredients & Substitutions

• 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.
• 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 mix 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 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.

The Process

1. Brine the turkey thighs. 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.
2. Remove the turkey from the fridge. Let the turkey thighs come up to room temperature for 1 hour before cooking.
3. Mix the herb butter. In a small bowl, mix together the butter, chopped herbs, pepper, and grated garlic until smooth. Let aside.
4. 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.
5. 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 425 F and cook for another 10-15 minutes, until the skin is very golden brown.
6. 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 gravy. Slice and serve the turkey thighs while warm.

Recipe Tips & Tricks

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. To ensure perfect doneness, use a meat thermometer to check the internal temperature of the turkey thighs. They should reach 175? to 180?. This is more reliable than just timing.

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.

Making Gravy with Turkey Stock & Pan Drippings

The perfect thanksgiving gravy comes from really great stock, so say goodbye to the boxed turkey stock! I recommend buying turkey or chicken necks and backs to make your own stock at home. Homemade chicken stock always works in a pinch, too!

Get all my tips for making perfect turkey gravy by visiting my Foolproof Turkey Gravy Recipe.

What to Serve with Slow-Roasted 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 slow-roasted turkey thighs:

• Sour Cream and Onion Mashed Potatoes
• Cornbread Stuffing with Bacon
• Baked Mac and Cheese
• Roasted Carrots with Whipped Feta
• Brioche Dinner Rolls
• Classic Cranberry Sauce
• Homemade Green Bean Casserole

Storage Instructions

Let any leftovers cool to room temperature before storing them. Place the slow-roasted turkey thighs in an airtight container and refrigerate for up to 3-4 days.

For longer storage, you can freeze the cooked turkey thighs. Wrap them tightly in plastic wrap, and then place them in a freezer-safe bag or container. They’ll 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.

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When you want a smaller main dish option for Thanksgiving, these Slow-Roasted Turkey Thighs deliver! They’re low effort with maximum flavor. 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 Turkey Recipes to Try

Leftover Turkey Enchiladas
Maple-Bourbon Glazed Turkey
Thanksgiving Turkey Meatballs
Roasted Turkey Breasts
Buttered Cheesecloth Turkey

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