Oven Roasted Turkey Thighs
Sometimes cooking up a whole turkey is just not practical, especially when you're only cooking for two people. These turkey thighs with my buttery baste bake up nice and crispy, tender and juicy and are real easy to prepare. Enjoy at Thanksgiving or Christmas or any time you're in a mood for some turkey.
- 2 turkey thighs about 1 pound each
- 4 tbsp. butter softened (room temp.)
- 1/2 tsp salt kosher
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. poultry seasoning
- 1/2 tsp. dried rosemary
Preheat oven to 350°F. Place butter in a small bowl and add all 4 seasonings.
Use a fork to blend the seasonings into the butter to create the buttery baste.
Peel the skin back as far as you can on each turkey thigh. Place a 1/2 tbsp. of the baste under the skin and then fold the skin back over the baste.
Spread the rest of the baste evenly over the turkey thighs.
Place the thighs in a well greased 9x13 bake pan. Bake for a minimum of 60 minutes, depending on how large the turkey thighs are, or until internal temperature is 170° F. Remove from oven and let the thighs rest for 10 minutes before serving / carving.
Enjoy you turkey dinner with some mashed potatoes and gravy and cranberries.
Did you know: An adult gobbler weighs 16 to 22 pounds on average, has a beard of modified feathers on his breast that reaches seven inches or more long, and has sharp spurs on his legs for fighting. A hen is smaller, weighing around 8 to 12 pounds, and has no beard or spurs. Both genders have a snood (a dangly appendage on the face), wattle (the red dangly bit under the chin) and only a few feathers on the head.