Not cooking for a crowd this Thanksgiving? No problem, I’ve got you! These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
Roast Turkey Thighs
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My mom does this thing every Thanksgiving. If it’s not her year to host, she has a second Thanksgiving with just us kids because she likes to have lots of leftovers. So last year, instead of making a gigantic turkey like she usually does, she opted to make a smaller turkey and serve some roasted turkey thighs alongside it.
Each turkey thigh was so flavorful and tender. We all went pretty crazy over them! It was a second-Thanksgiving win, if ever there was one. And now every year I start dreaming of those juicy turkey thighs all over again.
So naturally, I did what I always do, I recreated them. My mom gave me some basic information and I got to work. A little less than an hour later, I was thrilled to open my oven to find a couple of the most juicy, tender turkey thighs ever. They had just the right amount of seasoning and the most crispy, crackly skin on top.
This is special enough to make and serve for a holiday but simple enough for your usual Sunday or weeknight dinner. You can whip it up in an hour and it’s very easy to put together as well. Don’t you just love recipes that use simple ingredients that everyone has on hand?
Tips for making turkey thighs
- I left most of the ingredient amounts pretty open. I always season it to taste, although I do tend to have a lighter hand with the poultry seasoning.
- Everyone’s oven may vary, as will the size of your turkey thighs. I’d recommend temping each turkey thigh with a digital thermometer at 45 minutes. While these still taste great if they’re a little over cooked (gotta love dark meat!) they’re best when they temp out at 165 degrees.
- Let them rest for 10 minutes to redistribute the juices. Trust me on this!
Frequently asked questions about turkey thigh recipes
- Can I make these for more than 2 people? Definitely. That’s part of the reason I left the basic ingredient amounts open. Just be sure to use the right size baking dish to accommodate the amount of turkey thighs you make so as not to overcrowd the pan. They’re also a great way to supplement and have extra dark meat available alongside a whole bird.
- How long do the leftovers last? These last 3-5 days covered in refrigerator.
- Can I you use a turkey breast instead? You can! You’ll want to roast it for about 20 minutes per pound but keep an eye on it so as not to overcook. You can also check out my recipe for smoked turkey breast if you have a smoker.
- What temperature do you cook turkey thighs? I like to do it at 400 degrees
- What temperature are turkey thighs done? 165 degrees is a safe temperature for consuming poultry.
- How many turkey thighs per person? 1 per person is plenty if it’s the only meat.
Make it a meal!
A few great recipes to round out and complete this meal are:
- French Onion Creamy Mashed Potatoes
- Grandma’s Baked Artichoke Hearts
- Homemade Cranberry Sauce
- Easy Garlic Green Beans
- Savory Sweet Potato Casserole
- Sausage and Corn Bread Dressing
- Cheesy Corn Casserole
- Chocolate Cream Pie
- Cherry Cheesecake Pie
Not cooking for a crowd this Thanksgiving? No problem, I've got you! These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
- Olive oil
- 1 medium onion
- 2 turkey thighs
- Kosher salt
- Ground black pepper
- Poultry Seasoning
- 2 Tablespoons butter
Preheat the oven to 400 degrees.
Lightly drizzle a small amount of oil on the bottom of the pan.
Spread the sliced onions into a layer on the bottom of the pan.
Season the turkey thighs on each side with salt, pepper and poultry seasoning to taste (the poultry seasoning is strong so use a light hand with this).
Cut each pat of butter into smaller cubes and place them on various spots all over the skin on each turkey thigh.
Place the turkey thighs, skin side up, on top of the onions.
Roast for 50 minutes-1 hour until they reach an internal temperature of 165 degrees.
Remove them from the oven and let them rest in a foil tent for 10 minutes. Serve immediately.
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