Lightly drizzle a small amount of oil on the bottom of the pan and spread the sliced onions into a layer..
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 161 degrees.
Remove them from the oven and let them rest for 5-10 minutes. Serve immediately.
Video
Notes
Season to taste. 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.
Go digital. 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 the 45 minute mark. Insert the probe at the thickest part of the thigh, making sure you don't touch the bone. While these still taste great if they’re a little over cooked (gotta love dark meat!), they’re best when they temp out at 161 degrees and rested during which the temp will come to 165 degrees.
Rest them! Let them rest for 10 minutes to redistribute the juices. Trust me on this!
Prep Ahead: Slice onions.
Leftovers and Storage: These will last 3-5 days covered in the refrigerator.