Just in time for Thanksgiving, I want to bring back this popular post from 2011 with updated images. And if you’re like me and love to build out meal plans on Pinterest, pin this recipe’s step-by-step image to your recipe board.
The original post is below:
This year, before spending a more hectic Thanksgiving with family, I decided to create a quiet feast fit for two. I loosely adapted this recipe from an article in the NY Times. I love the flavor and juiciness of roast chicken thighs, so I was thrilled to try turkey thighs for the first time. During the final half hour of roasting, I added potatoes, garlic cloves, pearl onions and whole sprigs of herbs to create a wonderful one-pot meal.
I used a nice free-range turkey from a local farm. A great way of keeping the turkey moist is to roast everything in broth, which I then made into a quick gravy. As an additional side dish I made mashed sweet potatoes topped with homemade herbed garlic butter.
Click for recipe…
Finely chop some parsley, rosemary and sage. Add salt & pepper and chopped herbs to both sides of the turkey.
In a large deep pan, place turkey thighs skin side down and bake for about 30 minutes.
Prepare all your vegetables. Flip the turkey thighs skin side up and arrange the vegetables, herbs and broth in the dish.
For the gravy, simply strain the leftover broth into a small pan. On high heat, whisk in some flour to thicken gravy.
Herb Roasted Turkey Thighs Recipe
- 2 turkey thighs
- a handful of garlic, peeled
- a handful of pearl onions, peeled
- 4 small potatoes, cut into chunks
- 2 cups unsalted chicken broth
- 2 sprigs of sage
- 2 sprigs of rosemary
- 2 sprigs of parsley
- 2 bay leaves
- a sprinkle of olive oil
- salt & pepper, to taste
Preheat oven to 400°F. Let turkey thighs sit at room temperature for about 30 minutes before cooking.
Gather a few leaves from each herb sprig and finely chop to make about 2 teaspoons each. Rub chopped herbs onto each side of the turkey thighs along with a sprinkle of salt and pepper. Place thighs skin side down in a deep roasting pan. Bake for about 30 minutes.
Turn thighs over, then add potatoes, pearl onions, garlic, bay leaves and herb sprigs. Pour in broth and sprinkle all with a little more salt & pepper, then drizzle some olive oil on top. Roast for another 30-40 minutes, until thighs are done and potatoes are tender. Stir the potatoes once during roasting. Remove pan from oven, let thighs and potatoes sit covered with foil for about 20 minutes before serving. Place turkey and vegetables on a serving platter.
Turkey Gravy Recipe
- strained leftover broth
- flour
- salt & pepper, to taste
Strain leftover broth into a small pan. Turn heat on high and whisk in flour a little at a time for desired thickness. If needed, season with salt and pepper. Pour into gravy vessel.
Total Time: 80 minutes
Yield: Makes 2 large servings
[if you have leftovers, be sure to check out my turkey noodle soup]