Herb-Roasted Turkey Thighs

Bone-in turkey thighs are seasoned with a dry herb rub, roasted over onions and broth, then finished with a simple pan gravy. The result is a classic Thanksgiving main with crisped skin, tender meat, and a savory sauce for serving.

By Julienne

Cook time: 85 minutes

Servings: 6

Ingredients

• 12 g kosher salt divided
• 2 g black pepper divided
• 3 g dried sage
• 3 g dried thyme
• 2 g dried rosemary crushed lightly
• 4 g garlic powder
• 4 g onion powder
• 20 ml olive oil divided
• 1800 g turkey thighs, bone-in and skin-on patted dry
• 200 g yellow onion cut into 1.5 cm slices
• 10 ml olive oil divided
• 20 g unsalted butter divided
• 500 ml chicken broth low-sodium
• 8 g kosher salt divided
• 2 g black pepper divided
• 10 g unsalted butter divided
• 20 g all-purpose flour
• 8 g fresh parsley chopped

Instructions

1. Heat the oven to 220°C. Set a wire rack inside a roasting pan or large rimmed baking sheet. The oven is fully preheated and the pan is set up.
2. In a small bowl, mix 12 g salt, 2 g black pepper, the sage, thyme, rosemary, garlic powder, and onion powder. Stir in 20 ml olive oil to make a loose paste. The seasoning mixture looks evenly combined and spreadable.
3. Pat the turkey thighs dry. Rub the seasoning mixture over all sides, loosening some skin if needed so seasoning gets underneath. Arrange the sliced onion under the rack or in the pan, then place the turkey thighs on top. The thighs are coated and spaced with the skin exposed.
4. Roast for 25 minutes. Reduce the oven temperature to 180°C and continue roasting for 45 minutes more. The skin is deep golden and the thighs are starting to render and brown.
5. Brush the thighs with 10 ml olive oil and 20 g butter. Continue roasting 15 to 20 minutes more, until the thickest part of each thigh reaches 74°C and the juices run clear. An instant-read thermometer inserted into the thickest part reads 74°C.
6. Transfer the turkey to a platter and tent loosely with foil for 15 minutes. Pour any pan juices into a medium saucepan, then add the broth and remaining 8 g salt, 2 g black pepper, and 10 g butter. Bring to a simmer. The turkey is resting and the saucepan liquid is hot and steaming.
7. Whisk the flour into the saucepan liquid and simmer 3 to 5 minutes, whisking often, until the gravy lightly coats a spoon. Stir in the parsley if using. The gravy is glossy, lightly thickened, and no longer tastes raw floury.
8. Serve the turkey thighs with the gravy spooned over the top or passed at the table. The turkey is carved or plated and coated with gravy.