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Close up of sliced turkey thighs with homemade gravy on a green plate. White and grey surface.

Roasted Turkey Thighs (with gravy)

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Turkey thighs are a great alternative to a whole roasted turkey if you don't need to feed a big crowd. They're flavorful and juicy, with a delicious, slightly crispy skin. Serve them with turkey gravy made from their own juices for a fantastic holiday meal. 

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

Units

For the turkey thighs:

  • 2 large or 3 small turkey thighs (bone-in)
  • 1 cup chicken or vegetable broth
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/2 teaspoon salt
  • Several grindings of black pepper
  • 1/3 teaspoon paprika
  • 1/4 tsp granulated garlic
  • 1/3 tsp coriander
  • 1/4 tsp onion powder
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried thyme and oregano

For the gravy:

  • 2 cups turkey broth
  • 1/4 cup roasted turkey drippings
  • 1/4 cup all-purpose flour
  • 2 tablespoon butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg

Instructions

For the turkey thighs:

  1. Preheat the oven to 375°F/190°C.
  2. In a small bowl, mix soft butter with salt, spices and herbs.
  3. Using your hands or a spatula, spread an even, thin layer of flavored butter on both sides of the turkey thighs. 
  4. Transfer the turkey thigh to a baking dish large enough to accommodate them without overlapping.
  5. Add the broth around the meat.
  6. Cover the dish loosely with aluminum foil and place in the oven.
  7. Bake for about 30 minutes, reduce the oven to 325°F/160°C and roast for about 30 more minutes for the large thighs and 15 minutes for small ones. This time may vary. An instant-read thermometer should read 170°F/75°C.
  8. To make the turkey skin crispy on top, remove the foil 10 minutes before the end. If necessary, broil for a few minutes. Reserve the juices for making the gravy. 
  9. Serve hot, sliced, with gravy. 

For the homemade gravy:

  1. Have the broth barely simmering over low heat. 
  2. Melt the butter in a saucepan, sprinkle the flour over and cook for 2 minutes over low heat, stirring constantly. The mixture will brown and thicken. 
  3. Slowly pour in the turkey drippings and a third of the broth as you stir with a whisk. Mix until all the flour lumps are broken up, and the mixture is smooth.
  4. Add salt and spices and stir to integrate everything.
  5. Pour the remaining broth, stirring constantly over low heat until you get the desired thickness. Add more broth if necessary, check seasonings and adjust if needed. You can use it immediately or let it cool down and refrigerate it for 2 days. If the gravy has cooled and thickened, reheat it over low heat before serving.

Notes

Homemade turkey broth: cook chopped carrot, celery and onion with a little oil in a pot until it starts to brown but not burn, about 3 minutes over medium heat. Add a turkey drumstick, 1 bay leaf, salt and a few black pepper cloves, cover with water and cook over medium heat for about 1 hour, until fragrant and concentrated. It should be well-seasoned but not strong. Adjust if necessary. Let it cool down, uncovered. Remove the turkey and use it for sandwiches, wraps, lasagna or whatever you want. 

Should you use bone-in or boneless turkey thighs? It's a matter of personal preference. Bone-in thighs can add flavor and are juicier, while boneless thighs are easier to work with and can cook more quickly. We favor bone-in turkey. 

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main dishes
  • Method: Baking
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/roasted-turkey-thighs/