If you're having a small Thanksgiving celebration and think a whole turkey might be too much, I have you covered. These Easy Roasted Turkey Thighs are perfect. I slathered a flavorful lemon-herb butter on the turkey and baked them with shallots and lemon slices. They came out juicy, delicious and my house smelled amazing as they cooked!
Ingredients for Easy Roasted Turkey Thighs:
4 turkey thighs
2 tablespoons olive oil
1/2 cup white wine or vermouth
1/2 cup chicken broth
2-4 large shallots, halved
6 cloves garlic
1 lemon cut into 8 pieces ( I used the zested lemon)
kosher salt
black pepper
Herb Butter:
4 tablespoons butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
zest of 1 lemon
Time-saving tip: Prepare the butter a day in advance and bring it to room temperature before using it.
Le's see what we need.
We're ready to cook.
Combine the Herb Butter Ingredients together.
Coat the bottom of a 9 x 13 baking dish with olive oil. Season both sides of the turkey with salt and pepper. I am pretty generous with both, and I like a lot of pepper; feel free to use less. Divide the butter evenly among the four thighs. Spread the butter all over, including on the bottom and a little under the skin.
Transfer the turkey to the baking dish; add the lemon slices, shallots, and garlic. Pour the vermouth or white wine and broth into the pan—Bake in a preheated 375 -degree oven basting a couple of times. When the meat registers 165 degrees with an instant-read thermometer, it is cooked. Depending on the size of the thighs, this will take somewhere between 50-70 minutes.
They're ready! Easy Roasted Turkey Thighs are a game-changer. They are a breeze to prepare, are full of flavor, and are perfect for a smaller holiday celebration. Serve with my Healthy Sweet Potato Puree and Brussel Sprouts with Pancetta for the perfect meal.
Easy Roasted Turkey Thighs:
4 turkey thighs
2 tablespoons olive oil
1/2 cup white wine or vermouth
1/2 cup chicken broth
2-4 large shallots, halved
6 cloves garlic
1 lemon cut into 8 pieces ( I used the zested lemon)
kosher salt
black pepper
Herb Butter:
4 tablespoons butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
zest of 1 lemon
Combine the Herb Butter Ingredients together.
Coat the bottom of a 9 x 13 baking dish with olive oil. Season both sides of the turkey with salt and pepper. I am pretty generous with both, and I like a lot of pepper; feel free to use less. Divide the butter evenly among the four thighs. Spread the butter all over, including on the bottom and a little under the skin.
Transfer the turkey to the baking dish; add the lemon slices, shallots, and garlic. Pour the vermouth or white wine and broth into the pan—Bake in a preheated 375 -degree oven basting a couple of times. When the meat registers 165 degrees with an instant-read thermometer, it is cooked. Depending on the size of the thighs, this will take somewhere between 50-70 minutes.
Time-saving tip: Prepare the butter a day in advance and bring it to room temperature before using it.
Comments