Herb roasted turkey thighs is the perfect recipe for when you don’t want to commit to the whole bird. The roasted turkey thighs are generously seasoned with rosemary and aromatic tarragon and roasted with flavorful fennel that caramelizes beautifully.
Easy Roast Turkey Thigh Recipe
Roasted turkey thighs are the perfect option for when we don’t want to commit to a whole turkey. Turkey thighs, are about 2 pounds each, on average and have enough skin and fat to keep the meat tender and flavorful.
I treat roasted turkey thighs like roasted chicken. Generously rub with herbes and butter and roast at high heat so the skin renders and becomes crispy.
Have you Had Roasted Fennel
Fennel is one of my favorite vegetables to roast. We love fennel and use it raw in fresh salads where it stays crisp with a bright anise flavor. But once fennel is roasted, the entire flavor and structure changes.
Just like in my olive oil braised chicken with citrus and fennel, the fennel caramelizes in the turkey fat and becomes sweet and addictive. The sharp anise flavor mellows out and becomes sweet and pairs perfectly with the fresh tarragon and rosemary seasonings.
A Few Tips for Roasting Turkey Thighs
- You can often find turkey parts (especially during the holidays) at the meat department in most grocery stores or you can ask the butcher to cut the turkey into parts for you.
- Use paper towels to pat the meat dry on all sides. This will help the butter and herbs stick to the meat better.
- Add other vegetables around the turkey when roasting, such as carrots, potatoes and shallots. The rendered turkey fat creates great caramelization and flavor for the vegetables.
- We like using a cast iron when roasting chicken or turkey parts, for even heat distribution.
- After roasting, let the meat rest for at least 10 minutes. Place a sheet of tin foil over the thighs to keep warm.
What to Serve with Herb Roasted Turkey Thighs
- Savory Bread Pudding with Mushrooms and Gruyere
- Honey Harissa Cauliflower
- Roasted Brussels Sprouts with Lemon Zest
- Mashed Potatoes with Creme Fraiche and Roasted Garlic
- Kale Cranberry Salad with Apples and Feta
Herb Roasted Turkey Thighs with Fennel
- 2-2 pound bone in skin on turkey thighs
- Salt and pepper
- 4 tablespoons unsalted butter softened
- 2-3 sprigs fresh tarragon leaves finely chopped
- 2 sprigs fresh rosemary leaves finely chopped
- 3-4 sprigs of fresh thyme leaves removed
- 1 large fennel bulb cut into 8-10 wedges
- 2 tablespoons olive oil
- Pre-heat oven to 425 degrees Fahrenheit.
- Pat the turkey thighs well with paper towels and season with salt and pepper on both sides and place in a baking dish or cast iron skillet.
- Meanwhile, make the compound butter by combining softened butter and chopped herbs and mixing it all together.
- Rub the butter mixture all over the thighs and under the skin.
- Toss the fennel with olive oil and season with salt and pepper and scatter the fennel around the turkey.
- Roast turkey thighs for 40-45 minutes until skin is golden brown and internal temp reaches 165 degrees Fahrenheit.
- Once done, let rest for at least 10 minutes before cutting into. Serve with roasted fennel.