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These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
Jump to:
- Why You'll Love Roasted Turkey Thighs
- Ingredient Information and Substitutions
- How To Cook Turkey Thighs
- Tips For Making Baked Turkey Thighs
- What To Serve With Turkey Thighs
- Other Turkey Recipes to Try...
- Roast Turkey Thighs for Two
Why You'll Love Roasted Turkey Thighs
My mom does this thing every Thanksgiving. If it's not her year to host, she has a second Thanksgiving with just us kids because she likes to have lots of leftovers. And sometimes, instead of making a gigantic turkey like she opts to make a smaller turkey and serve some roasted turkey thighs alongside it.
Each turkey thigh is always so flavorful and tender. So naturally, I did what I always do; I recreated them. My mom gave me some basic information, and I got to work. A little less than an hour later, I was thrilled to open my oven and find a couple of the juiciest, tender turkey thighs ever. They had just the right amount of seasoning and the most crispy, crackly skin on top.
Baked turkey thighs are special enough to make and serve for a holiday but simple enough for your usual Sunday or weeknight dinner. You can whip this recipe up in an hour, and it's very easy to put together as well. Don't you just love recipes that use simple ingredients that everyone has on hand? here's why I love these:
- 1 hour 15 minutes start to finish
- Easy and delicious
- Incredibly tender & juicy
- Kid-approved
- Holiday favorite
Ingredient Information and Substitutions
- Olive oil - I love the results when using olive oil, but you can certainly swap it for your favorite variety of oil.
- Onion - The slices of onion add huge amounts of flavor!
- Turkey Thighs - Try to buy turkey thighs that are the same size so they cook evenly.
- Salt & Pepper - Add as little or as much as you like.
- Poultry seasoning - Any variety of poultry seasoning works or you can you your favorite seasonings.
- Butter - The butter adds flavor but also makes the skin crispier.
How To Cook Turkey Thighs
Step 1: Add ingredients to pan
Begin by preheating the oven and drizzling oil in the bottom of the pan. Layer sliced onions on the bottom and top with seasoned turkey thighs (skin side up).
Step 2: Roast
Place butter on top of each turkey thigh and roast for 50 minutes - 1 hour, until the internal temperature reaches 165 degrees.
Step 3: Rest and serve
Take the baked turkey thighs out of the oven and rest under an aluminum foil tent for 10 minutes. Serve and enjoy!
Frequently Asked Questions
Can I make roasted turkey thighs for more than 2 people?
Definitely. That’s part of the reason I left the basic ingredient amounts open. Just be sure to use the right size baking dish to accommodate the number of turkey thighs you make so as not to overcrowd the pan. They’re also a great way to supplement and have extra dark meat available alongside a whole bird.
How long do leftovers last?
These last 3-5 days when covered in the refrigerator.
Can I use a turkey breast instead?
You can! You’ll want to roast it for about 20 minutes per pound but keep an eye on it so as not to overcook- remove when the thickest part reaches an internal temperature of 161 degrees and rest for 10 minutes before slicing. You can also check out my recipe forsmoked turkey breastif you have a smoker.
What temperature do you cook turkey thighs?
I like to cook mine at 400 degrees.
What temperature are roasted turkey thighs done?
165 degrees is a safe internal temperature for consuming poultry. I remove at 161 and rest for 5-10 minutes during which time the temperature will rise to 165.
How many turkey thighs per person?
1 per person is plenty if it's the only meat.
Tips For Making Baked Turkey Thighs
- Season to taste. I left most of the ingredient amounts pretty open. I always season it to taste, although I do tend to have a lighter hand with the poultry seasoning.
- Go digital. Everyone’s oven may vary, as will the size of your turkey thighs. I’d recommend temping each turkey thigh with a digital thermometer at the 45 minute mark. Insert the probe at the thickest part of the thigh, making sure you don't touch the bone. While these still taste great if they’re a little over cooked (gotta love dark meat!), they’re best when they temp out at 161 degrees and rested during which the temp will come to 165 degrees.
- Rest them! Let them rest for 10 minutes to redistribute the juices. Trust me on this!
- Prep Ahead: Slice onions.
- Leftovers and Storage: These will last 3-5 days covered in the refrigerator.
What To Serve With Turkey Thighs
A few great recipes to round out and complete this meal are:
- French Onion Creamy Mashed Potatoes
- Homemade Cranberry Sauce
- Easy Garlic Green Beans
- Sausage and Corn Bread Dressing
- Chocolate Cream Pie
Other Turkey Recipes to Try...
- Apple Cider Glazed Roast Turkey Recipe
- Easy Turkey Stock (or Turkey Broth!)
- Homemade Turkey Gravy (can be made ahead!)
- Spatchco*cked Lemon Herb Roast Turkey
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie onInstagramandTikTok!
Roast Turkey Thighs for Two
Jessy Freimann
These Roast Turkey Thighs for Two are a mouthwatering, tender turkey dinner without the hassle of roasting a whole bird!
4.95 from 17 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 1 hour hr
Resting time 10 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine American
Servings 2 turkey thighs
Calories 75 kcal
Equipment
Ingredients
- 1 Tablespoon Olive oil
- ½ cup sliced onion
- 2 turkey thighs
- 1 teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- ½ teaspoon Poultry Seasoning
- 2 Tablespoons butter
Instructions
Preheat the oven to 400 degrees.
Lightly drizzle a small amount of oil on the bottom of the pan and spread the sliced onions into a layer..
Season the turkey thighs on each side with salt, pepper and poultry seasoning to taste (the poultry seasoning is strong so use a light hand with this).
Cut each pat of butter into smaller cubes and place them on various spots all over the skin on each turkey thigh.
Place the turkey thighs, skin side up, on top of the onions.
Roast for 50 minutes-1 hour until they reach an internal temperature of 161 degrees.
Remove them from the oven and let them rest for 5-10 minutes. Serve immediately.
Video
Notes
- Season to taste. I left most of the ingredient amounts pretty open. I always season it to taste, although I do tend to have a lighter hand with the poultry seasoning.
- Go digital. Everyone’s oven may vary, as will the size of your turkey thighs. I’d recommend temping each turkey thigh with a digital thermometer at the 45 minute mark. Insert the probe at the thickest part of the thigh, making sure you don't touch the bone. While these still taste great if they’re a little over cooked (gotta love dark meat!), they’re best when they temp out at 161 degrees and rested during which the temp will come to 165 degrees.
- Rest them! Let them rest for 10 minutes to redistribute the juices. Trust me on this!
- Prep Ahead: Slice onions.
- Leftovers and Storage: These will last 3-5 days covered in the refrigerator.
Nutrition
Serving: 1turkey thighCalories: 75kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 1183mgPotassium: 30mgFiber: 0.1gSugar: 1gVitamin A: 39IUVitamin C: 0.1mgCalcium: 24mgIron: 0.3mg
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Reader Interactions
Comments
Dianna says
This dish looks delicious. Since I'm only cooking for one, it is helpful to have a recipe geared for 2 people cuz it gives me leftovers, too! Thanks for posting.
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Jessy says
Thanks, Dianna! Leftovers are never a bad thing :)
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mL says
I am also on my own! :) I needed a recipe that told me the basics for these - 400F/30 mins/165F.... So now I am armed with the right tools. I am going to make this tomorrow for my own private T-day feast with my dogs, with some only slight variations to the recipe. Thanks, Jessy! Can't wait!
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Jessy says
I'm glad to hear it- I hop you love them as I do. I'd start temping a bit early because each oven is different. Please let me know how they turn out and what variations you use- Happy Thanksgiving! :)
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Rhonda says
Hi, your recipe sounds delish and I love that it uses ingredients I'd usually have on hand. Could you clarify the temp and cook time? 400 degrees for at least an hour sounds like they would be well beyond dry when I take them out. Thanks in advance :=)
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Jessy says
Thank you, Rhonda :) I'll tell you, if it were chicken thighs, I'd totally agree and likely have a shorter cooking time. The turkey thighs that are available in my area are much larger and which is why the recipe has a longer cooking time. Different stores carry different products (every bird is different too) and every oven is a little different as well- mine actually has a hot spot in the very back which requires me to turn my pan half way through cooking. With that in mind, if you're nervous, start temping it earlier and if it gets to 165 (or even a tad less) pull it and let it rest for a couple minutes and then enjoy. I hope you love them!
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Lacey says
Made this dish tonight and it turned out perfectly! Delicious. Thanks for sharing it!
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Jessy says
I'm so glad you liked it :) Thanks for giving it a try!
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vickie conner says
Getting ready to put in on my BBQ instead of the oven, and I am using a cast iron pan....Can't wait and thanks for this recipe
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Jessy says
Oh wow- Vickie, I think you may be a genius. This sounds amazing! Please let me know how they turn out!
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sarah says
Does this recipe leave drippings to make a turkey gravy or no? Either way, I'm making it for sure! Thanks!
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Jessy says
Hi Sarah! There are a small amount of drippings, but probably not enough for gravy. It's probably be a good idea to have some turkey or chicken broth on hand. You can even pour all the onions from this recipe into the gravy as it cooks and either strain them through a sieve or or blend them into the gravy with a stick blender or regular blender for better flavor. Enjoy!
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Dingo says
Fine recipe, thanks. Any alternatives for the remaining 1 1/2 cups or so of turkey/onion stock?
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Jessy Freimann says
Thank you! I'm a huge fan of soup! You could totally use my Homemade Chicken Noodle Soup recipe for turkey soup ad add that stock when you add the water! https://www.thelifejolie.com/homemade-chicken-noodle-soup/
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Dee says
Use it to moisten your stuffing.
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Jessy Freimann says
Smart!!
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Michael Garrity says
Before Christmas, I had to go to my local Publix store to get some items to make a few baked goods I was making for the holidays, a Tres Leches Cake to take to a Talmalada being held by one of my Mexican-American neighbors and a no bake cheesecake Key Lime Pie recipe for a family Christmas meal. I found some really good looking turkey necks and a package of two turkey thighs to make a post-Christmas day meal for just my mom and I.Not really having any idea as to how I was going to prepare the thighs, but as I now so often do, I did a search online for a recipe on a way to cook them and I found this one.I can say that it is a really easy and wonderful recipe for only making just a few parts of a turkey rather than an entire bird. I have much experience doing that both for family meals and in one of my "past lives" back in the day I was in the Coast Guard and later, doing things like working in either restaurants or for pure catering companies, or every so often, volunteering to help make holiday meals at "soup kitchens" and some of those big community Thanksgiving meal events that take place in many communities.I have made turkey in both the conventional means by baking and also do deep fry them every so often, but anymore, I really don't want to make a whole bird if I don't have to, in part because I am not eating like that much anymore--big huge meals with meat as the centerpiece. I now mostly eat foods that are a version of vegan in the name of weight loss and better health. The prep work and cooking of the thighs as this recipe directs---could not be any easier and the results are really great.I would recommend this recipe to anyone looking to make such a meal and will surely be adding this recipe to my cooking repertoire to make again in the future. I did add some fresh made mashed potatoes, gravy and steamed asparagus to the meal I took over to my mom's place. The necks played a role in the making of the gravy and at least when taking part in cooking the holiday turkey bird at home since the time I was a kid many years ago, both of my grandmothers would make sure that I got to eat the turkey necks. They are one of my favorite parts of the bird. Final word about this great recipe---give it a try---you won't be sorry I am sure and you will be most pleased with the results.
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Jessy Freimann says
Thanks Michael- I'm so glad you liked it! I'm with you on the Turkey necks- great flavor for turkey and soup and the most tender and delicious meat!
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Mrs M Johnson says
Can I put my stuffing under the thighs instead of the onions?
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Jessy Freimann says
Totally! Enjoy :)
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Ryan H. says
I would suggest using an oil with higher smoke temp if you're cooking at 400 to reduce smoking and carcinogens. Something like Avocado, Peanut or Safflower would work.
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Jessy Freimann says
Thanks for the suggestion- you can always sub in your oil of choice. Enjoy!
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Christi says
Where do you buy your turkey thighs? I’ve only been able to find turkey legs here in NW Indiana! I’ve checked multiple stores in a couple surrounding cities! I’m trying to find something that might’ve be as good as Jennie o turkey pot roast! This recipe looks great!
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Jessy Freimann says
Hi Christi! They sell them at my grocery store. Turkey legs would also work, just keep an eye on them so they don't overcook- enjoy!
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Carol Anne says
I am wanting to make them at a lower temp., about 350, to allow me to bake some other dishes at the same time. Can I adjust the time on the turkey thighs to do this, and about how much? Also, a friend asked me about cooking just one turkey thigh. How would she adjust the approx. time?Thanks!
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Jessy Freimann says
Hi Carol Anne- I've never tested it at a lower temperature but I'm sure it would work. I always say go by the temperature and not the time, so begin temping at the time listed in the recipe and remove around 162 degrees and rest for 10 minutes. I wouldn't adjust the time for just doing one thigh, but you can always temp it a little earlier.
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Sybil Eggmann says
So I dont need to brine the thighs?
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Jessy Freimann says
Nope- you can if you'd prefer, just know they'll likely cook a bit faster :)
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Sybil says
Do I need to wash the thighs and pat dry? If I made 2 tonight and they turned out rubbery or chewy what does that mean? I have tow more..
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Jessy Freimann says
Hi Sybil- I don't wash poultry unless it's brined which these are not. It sounds like they could have been overcooked- I always pull my poultry when the thickest part reaches 160 or 161 and it will continue cooking as it rests and hit 165 then. Every piece of meat is different and every oven is different, so cooking by temp is the best way to ensure tender meat.
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Alvin L says
I plan on making this (turkey thighs) for dinner tonight. It's only two of us...my son & me....and this looks perfect. Even the smallest Turkey is too much. Plus my son is a dark meat kind of guy...so again..perfect. I also plan on making one or two of your sides as well. I'll let u kno how it all turns out.
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Jessy Freimann says
Thanks Alvin- I hope you love it!
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LaDawn Ward says
I am cooking this tonight. Do you put foil tented for cooking?
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Jessy Freimann says
No, just after they get out.
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LaDawn Ward says
Thank you!
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Jessy Freimann says
:) Hope you loved it!
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Ceri says
I LOVE this recipe and use it all the time! I think turkey is so underrated and we love it year round. This is a great easy recipe that yields perfect results and makes it a perfect weeknight dinner options with great leftovers! Thanks! Btw: if you take the onions and pan drippings and add broth to your liking in a blender you have instant gravy that's super yummy!!
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Jessy Freimann says
Yummmmmm- so happy you loved it!
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Vasantha says
Tried this recipe yesterday. Easy and yummy. I just added lemon slices. Loved it! Thanks.
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Jessy Freimann says
So glad you loved it- I bet it was fantastic with the lemon- good thinking!
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Chris from California says
Jessy,This was a perfect recipe! We usually barbecue our turkey thighs. I occasionally opt for a roasted turkey thigh recipe. This was perfection, juicy, and full of flavor. The only thing I did different was add thin slices of garlic with the butter under the skin. The smell was heavenly and I checked for oneness after 30 minutes. My two thighs reached 160 degrees in 35 minutes. I can not wait to make it again. Thank you!
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Jessy Freimann says
Sounds like some delicious additions Chris- so glad you loved them!
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Martha Wingard says
Hi There,I was looking for Turkey Thigh recipes and I saw your website. Question ? Can I use the slow cooker for 2 debone turkey thighs and how long would I slow cook them for?Thanks
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Jessy Freimann says
Hi- You can, I'd encourage you to do it for around 4-6 hours on low.
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Chantel Rayner says
I'm determined to cook a delicious turkey this year for Thanksgiving. The last few years have been a real disappointment. No one likes a dry and tough turkey on turkey day! Wish me luck!
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Jessy Freimann says
Good luck- you've got this!
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DN from NC says
I can usually find a pair of packaged turkey thighs from a few days before Thanksgiving through a few days after, when grocery strikes break up unsold turkeys into breasts, wings, etc. I like to make turkey tetrazzini, but I never have enough leftover turkey from Thanksgiving. Roasting some thighs generally gets me up to the four cups I need. This is a great recipe for stretching leftovers, as well as for meals!
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Jessy Freimann says
So glad this helped! I love leftovers!
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DN from NC says
*when grocery strikes*Good Lord, iPhone. That should be “when grocery stores”.
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Jessy Freimann says
Love a good autocorrect ;)
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Catherine Reetz says
Do I need to adjust time or temp if I put in Carrots & potatoes in pan with thigh. Also do I need to brown the thigh first?
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Jessy Freimann says
I think the time listed would work- don't worry about browning the thighs.
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Marie Kadan says
Has anyone tried putting ricotta and spinach under the skin?
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Basia P says
I can not believe that such a simple recipe can result in one of the best turkey thigh recipes I've made, and the added bonus is that since I'm cooking for one I have a tasty leftover for the next day. Thank you so much for sharing this keeper of a recipe.
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Felix Melendes says
Hi Jessy - many thanks indeed for this recipe, it has become my go-to for a Sunday meal
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brittany says
This recipe looks great! im planning on making my own turkey thighs year to bring to thanksgiving dinner. Im on a low sodium diet and have a few food allergies so I have to be very careful of additives. Question.. what do you suggest to subsitute for butter? Im lactose intolerant and usually cook with light olive oil. Would that work? And if so, at the same temp?
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Jessy Freimann says
It'll totally work with olive oil, it'll just change the flavor a bit. Same temp.
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Cynthia Tupper says
Very good... easy to do... I had one big thigh.. used a cast iron skillet...put onion slices on the bottom after coating with some olive and veg oil... seasoned with sage, rosemary and thyme... was hesitant about the 400 degree oven..but followed instructions..used a meat thermometer.. took one hour and probably could have used another 10-15 minutes... the meat did not pull directly away from the bone like I would have wanted it to even though it was at 165 ... juicy good !! I made gravy right in the skillet after the thigh rested 10 minutes... transferred to a platter then made the gravy. I will definitely make this again !!
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