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Roast Turkey Thighs for Two

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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!

turkey thighs

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?

roasted turkey thighs

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!

turkey thigh

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.

turkey thigh recipes

Make it a meal!

A few great recipes to round out and complete this meal are:

Roast Turkey thighs

Helpful tools:

  1. Chef's knife
  2. Cutting board
  3. 9" x 9" baking pan or a cast iron skillet

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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!

Roasted Turkey Thighs for Two

Jessy Freimann
Not cooking for a crowd this Thanksgiving? No problem, I've got you! These Roasted Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 2 turkey thighs

Ingredients
  

  • Olive oil
  • 1 medium onion
  • 2 turkey thighs
  • Kosher salt
  • Ground black pepper
  • Poultry Seasoning
  • 2 Tablespoons butter

Instructions
 

  • 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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Roast Turkey Thighs for Two is one of my favorite turkey meat recipes. This easy and healthy turkey dish is a great option for tender roasted turkey with crispy skin and minimal dishes for you to wash! This includes simple directions for how to cook this dish- it makes a great alternative for Thanksgiving if you don't want to cook a whole turkey and is also great for other holiday dinners or simple weeknight dinners!
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Reader Interactions

Comments

  1. Dianna says

    This dish looks delicious. Since I'm only cooking for one, it is helpful to have a recipe geared for 2 people cuz it gives me leftovers, too! Thanks for posting.
    Reply

    • Jessy says

      Thanks, Dianna! Leftovers are never a bad thing :)
      Reply

  2. mL says

    I am also on my own! :) I needed a recipe that told me the basics for these - 400F/30 mins/165F.... So now I am armed with the right tools. I am going to make this tomorrow for my own private T-day feast with my dogs, with some only slight variations to the recipe. Thanks, Jessy! Can't wait!
    Reply

    • Jessy says

      I'm glad to hear it- I hop you love them as I do. I'd start temping a bit early because each oven is different. Please let me know how they turn out and what variations you use- Happy Thanksgiving! :)
      Reply

  3. Rhonda says

    Hi, your recipe sounds delish and I love that it uses ingredients I'd usually have on hand. Could you clarify the temp and cook time? 400 degrees for at least an hour sounds like they would be well beyond dry when I take them out. Thanks in advance :=)
    Reply

    • Jessy says

      Thank you, Rhonda :) I'll tell you, if it were chicken thighs, I'd totally agree and likely have a shorter cooking time. The turkey thighs that are available in my area are much larger and which is why the recipe has a longer cooking time. Different stores carry different products (every bird is different too) and every oven is a little different as well- mine actually has a hot spot in the very back which requires me to turn my pan half way through cooking. With that in mind, if you're nervous, start temping it earlier and if it gets to 165 (or even a tad less) pull it and let it rest for a couple minutes and then enjoy. I hope you love them!
      Reply

  4. Lacey says

    Made this dish tonight and it turned out perfectly! Delicious. Thanks for sharing it!
    Reply

    • Jessy says

      I'm so glad you liked it :) Thanks for giving it a try!
      Reply

  5. vickie conner says

    Getting ready to put in on my BBQ instead of the oven, and I am using a cast iron pan ....Can't wait and thanks for this recipe
    Reply

    • Jessy says

      Oh wow- Vickie, I think you may be a genius. This sounds amazing! Please let me know how they turn out!
      Reply

  6. sarah says

    Does this recipe leave drippings to make a turkey gravy or no? Either way, I'm making it for sure! Thanks!
    Reply

    • Jessy says

      Hi Sarah! There are a small amount of drippings, but probably not enough for gravy. It's probably be a good idea to have some turkey or chicken broth on hand. You can even pour all the onions from this recipe into the gravy as it cooks and either strain them through a sieve or or blend them into the gravy with a stick blender or regular blender for better flavor. Enjoy!
      Reply

  7. Dingo says

    Fine recipe, thanks. Any alternatives for the remaining 1 1/2 cups or so of turkey/onion stock?
    Reply

    • Jessy Freimann says

      Thank you! I'm a huge fan of soup! You could totally use my Homemade Chicken Noodle Soup recipe for turkey soup ad add that stock when you add the water! https://www.thelifejolie.com/homemade-chicken-noodle-soup/
      Reply

      • Dee says

        Use it to moisten your stuffing.
        Reply

        • Jessy Freimann says

          Smart!!
          Reply

  8. Michael Garrity says

    Before Christmas, I had to go to my local Publix store to get some items to make a few baked goods I was making for the holidays, a Tres Leches Cake to take to a Talmalada being held by one of my Mexican-American neighbors and a no bake cheesecake Key Lime Pie recipe for a family Christmas meal. I found some really good looking turkey necks and a package of two turkey thighs to make a post-Christmas day meal for just my mom and I. Not really having any idea as to how I was going to prepare the thighs, but as I now so often do, I did a search online for a recipe on a way to cook them and I found this one. I can say that it is a really easy and wonderful recipe for only making just a few parts of a turkey rather than an entire bird. I have much experience doing that both for family meals and in one of my "past lives" back in the day I was in the Coast Guard and later, doing things like working in either restaurants or for pure catering companies, or every so often, volunteering to help make holiday meals at "soup kitchens" and some of those big community Thanksgiving meal events that take place in many communities. I have made turkey in both the conventional means by baking and also do deep fry them every so often, but anymore, I really don't want to make a whole bird if I don't have to, in part because I am not eating like that much anymore--big huge meals with meat as the centerpiece. I now mostly eat foods that are a version of vegan in the name of weight loss and better health. The prep work and cooking of the thighs as this recipe directs---could not be any easier and the results are really great. I would recommend this recipe to anyone looking to make such a meal and will surely be adding this recipe to my cooking repertoire to make again in the future. I did add some fresh made mashed potatoes, gravy and steamed asparagus to the meal I took over to my mom's place. The necks played a role in the making of the gravy and at least when taking part in cooking the holiday turkey bird at home since the time I was a kid many years ago, both of my grandmothers would make sure that I got to eat the turkey necks. They are one of my favorite parts of the bird. Final word about this great recipe---give it a try---you won't be sorry I am sure and you will be most pleased with the results.
    Reply

    • Jessy Freimann says

      Thanks Michael- I'm so glad you liked it! I'm with you on the Turkey necks- great flavor for turkey and soup and the most tender and delicious meat!
      Reply

  9. Mrs M Johnson says

    Can I put my stuffing under the thighs instead of the onions?
    Reply

    • Jessy Freimann says

      Totally! Enjoy :)
      Reply

  10. Ryan H. says

    I would suggest using an oil with higher smoke temp if you're cooking at 400 to reduce smoking and carcinogens. Something like Avocado, Peanut or Safflower would work.
    Reply

    • Jessy Freimann says

      Thanks for the suggestion- you can always sub in your oil of choice. Enjoy!
      Reply

  11. Christi says

    Where do you buy your turkey thighs? I’ve only been able to find turkey legs here in NW Indiana! I’ve checked multiple stores in a couple surrounding cities! I’m trying to find something that might’ve be as good as Jennie o turkey pot roast! This recipe looks great!
    Reply

    • Jessy Freimann says

      Hi Christi! They sell them at my grocery store. Turkey legs would also work, just keep an eye on them so they don't overcook- enjoy!
      Reply

  12. Carol Anne says

    I am wanting to make them at a lower temp., about 350, to allow me to bake some other dishes at the same time. Can I adjust the time on the turkey thighs to do this, and about how much? Also, a friend asked me about cooking just one turkey thigh. How would she adjust the approx. time? Thanks!
    Reply

    • Jessy Freimann says

      Hi Carol Anne- I've never tested it at a lower temperature but I'm sure it would work. I always say go by the temperature and not the time, so begin temping at the time listed in the recipe and remove around 162 degrees and rest for 10 minutes. I wouldn't adjust the time for just doing one thigh, but you can always temp it a little earlier.
      Reply

  13. Sybil Eggmann says

    So I dont need to brine the thighs?
    Reply

    • Jessy Freimann says

      Nope- you can if you'd prefer, just know they'll likely cook a bit faster :)
      Reply

  14. Sybil says

    Do I need to wash the thighs and pat dry? If I made 2 tonight and they turned out rubbery or chewy what does that mean? I have tow more..
    Reply

    • Jessy Freimann says

      Hi Sybil- I don't wash poultry unless it's brined which these are not. It sounds like they could have been overcooked- I always pull my poultry when the thickest part reaches 160 or 161 and it will continue cooking as it rests and hit 165 then. Every piece of meat is different and every oven is different, so cooking by temp is the best way to ensure tender meat.
      Reply

  15. Alvin L says

    I plan on making this (turkey thighs) for dinner tonight. It's only two of us...my son & me....and this looks perfect. Even the smallest Turkey is too much. Plus my son is a dark meat kind of guy...so again..perfect. I also plan on making one or two of your sides as well. I'll let u kno how it all turns out.
    Reply

    • Jessy Freimann says

      Thanks Alvin- I hope you love it!
      Reply

  16. LaDawn Ward says

    I am cooking this tonight. Do you put foil tented for cooking?
    Reply

    • Jessy Freimann says

      No, just after they get out.
      Reply

  17. LaDawn Ward says

    Thank you!
    Reply

    • Jessy Freimann says

      :) Hope you loved it!
      Reply

  18. Ceri says

    I LOVE this recipe and use it all the time! I think turkey is so underrated and we love it year round. This is a great easy recipe that yields perfect results and makes it a perfect weeknight dinner options with great leftovers! Thanks! Btw: if you take the onions and pan drippings and add broth to your liking in a blender you have instant gravy that's super yummy!!
    Reply

    • Jessy Freimann says

      Yummmmmm- so happy you loved it!
      Reply

  19. Vasantha says

    Tried this recipe yesterday. Easy and yummy. I just added lemon slices. Loved it! Thanks.
    Reply

    • Jessy Freimann says

      So glad you loved it- I bet it was fantastic with the lemon- good thinking!
      Reply

  20. Chris from California says

    Jessy, This was a perfect recipe! We usually barbecue our turkey thighs. I occasionally opt for a roasted turkey thigh recipe. This was perfection, juicy, and full of flavor. The only thing I did different was add thin slices of garlic with the butter under the skin. The smell was heavenly and I checked for oneness after 30 minutes. My two thighs reached 160 degrees in 35 minutes. I can not wait to make it again. Thank you!
    Reply

    • Jessy Freimann says

      Sounds like some delicious additions Chris- so glad you loved them!
      Reply

  21. Martha Wingard says

    Hi There, I was looking for Turkey Thigh recipes and I saw your website. Question ? Can I use the slow cooker for 2 debone turkey thighs and how long would I slow cook them for? Thanks
    Reply

    • Jessy Freimann says

      Hi- You can, I'd encourage you to do it for around 4-6 hours on low.
      Reply

  22. Chantel Rayner says

    I'm determined to cook a delicious turkey this year for Thanksgiving. The last few years have been a real disappointment. No one likes a dry and tough turkey on turkey day! Wish me luck!
    Reply

    • Jessy Freimann says

      Good luck- you've got this!
      Reply

  23. DN from NC says

    I can usually find a pair of packaged turkey thighs from a few days before Thanksgiving through a few days after, when grocery strikes break up unsold turkeys into breasts, wings, etc. I like to make turkey tetrazzini, but I never have enough leftover turkey from Thanksgiving. Roasting some thighs generally gets me up to the four cups I need. This is a great recipe for stretching leftovers, as well as for meals!
    Reply

    • Jessy Freimann says

      So glad this helped! I love leftovers!
      Reply

    • DN from NC says

      *when grocery strikes* Good Lord, iPhone. That should be “when grocery stores”.
      Reply

      • Jessy Freimann says

        Love a good autocorrect ;)
        Reply

  24. Catherine Reetz says

    Do I need to adjust time or temp if I put in Carrots & potatoes in pan with thigh. Also do I need to brown the thigh first?
    Reply

    • Jessy Freimann says

      I think the time listed would work- don't worry about browning the thighs.
      Reply

  25. Marie Kadan says

    Has anyone tried putting ricotta and spinach under the skin?
    Reply

  26. Basia P says

    I can not believe that such a simple recipe can result in one of the best turkey thigh recipes I've made, and the added bonus is that since I'm cooking for one I have a tasty leftover for the next day. Thank you so much for sharing this keeper of a recipe.
    Reply

  27. Felix Melendes says

    Hi Jessy - many thanks indeed for this recipe, it has become my go-to for a Sunday meal
    Reply

  28. brittany says

    This recipe looks great! im planning on making my own turkey thighs year to bring to thanksgiving dinner. Im on a low sodium diet and have a few food allergies so I have to be very careful of additives. Question.. what do you suggest to subsitute for butter? Im lactose intolerant and usually cook with light olive oil. Would that work? And if so, at the same temp?
    Reply

    • Jessy Freimann says

      It'll totally work with olive oil, it'll just change the flavor a bit. Same temp.
      Reply

  29. Cynthia Tupper says

    Very good... easy to do... I had one big thigh.. used a cast iron skillet...put onion slices on the bottom after coating with some olive and veg oil... seasoned with sage, rosemary and thyme... was hesitant about the 400 degree oven..but followed instructions..used a meat thermometer.. took one hour and probably could have used another 10-15 minutes... the meat did not pull directly away from the bone like I would have wanted it to even though it was at 165 ... juicy good !! I made gravy right in the skillet after the thigh rested 10 minutes... transferred to a platter then made the gravy. I will definitely make this again !!
    Reply

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