Oven Roasted Turkey Thighs Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
• Pat turkey thighs dry with a paper towel; season with salt and pepper.
• Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
• Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
• Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

Steps:

• Preheat oven to 350°F.
• Heat ovenproof pan over medium to medium high heat.
• Season turkey thighs with salt and pepper.
• Brown turkey thighs on both sides. Remove to plate.
• Sautee' carrots, celery, onion and garlic in ovenproof pan for 4-5 minutes.
• Pour in chicken broth or water and chicken bullion to deglaze the pan.
• Return turkey thighs to the pan.
• Cover and bake for ~1 hour. Remove lid and bake 30-45 minutes or until turkey is brown and carrots are tender.

Steps:

• Preheat oven to 425°F.
• Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
• Place the turkey on the rack.
• Pour olive oil over the turkey portions to coat.
• Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
• Pour 1 cup of water into the bottom of the pan.
• Cover the roasting pan tightly with aluminum foil.
• Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
• Reduce oven heat to 350 F and continue to bake for another 45 minutes.
• At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
• You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
• When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
• You may also wish to use only turkey breast.
• As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
• These are always good served with butter along with the turkey.

Steps:

• Preheat oven to 350°. In a large bowl, combine onion, celery, carrots, ketchup, salt, paprika and pepper. Pat onto turkey thighs. Place 1 tablespoon flour in oven bag; shake to coat. Transfer turkey thighs to oven bag. , Place in a 13x9-in. baking dish. Combine broth, wine or additional broth, oregano and bay leaves. Put into bag; seal. Cut 2 slits into the top of the bag. Bake 1-1/2 hours or until a thermometer inserted in turkey reads 170°-175°., Remove turkey to a serving platter; keep warm. Pour pan juices into a small saucepan; skim fat and discard bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1-3/4 cups., In a small bowl, combine remaining flour and water until smooth. Stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove skin and bones from turkey; cut turkey into slices. Serve gravy with turkey.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
• Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
• Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
• Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.