Herb Roasted Turkey Thighs with Fennel
Easy roasted turkey thighs are seasoned with rosemary and tarragon and roasted with fennel until caramelized.
Servings: 4 servings
Calories: 472kcal
Cost: $15
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 472kcal | Carbohydrates: 5g | Protein: 36g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 126mg | Potassium: 849mg | Fiber: 2g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg