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oven roasted turkey thighs

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Serving Turkey thighs for dinner the other day was an inexpensive way to have a comforting main entrée to go with my left over Salad Crouton Stuffing. Turkey isn't just for Thanksgiving when you can get parts under $7.00. They were perfect & economical for dinner. The flavors from the garden herbs & other added herbs made this a very comforting dinner. The roasted veggies complimented the dinner plate nicely,& the flavorful pan drippings would make a perfectly flavored pan gravy if desired. We had 2 meals from the 3 thighs, & the cranberry sauce & stuffing reminded me of the holidays.

(1 rating)
yield 6 or more depending on portion size
prep time 15 Min
cook time 1 Hr 35 Min
method Bake

Ingredients For oven roasted turkey thighs

  • 3
    turkey thighs (mine had the back portion attached) about 4 1/2 -5 pounds
  • 2 lg
    onions, cut into eights
  • 1 lb
    baby carrots
  • 8 md
    mini sweet peppers cut into quarters
  • 4-6 clove
    garlic
  • 2 sprig
    each fresh thyme & rosemary
  • 8 oz
    sliced mushrooms (optional)
  • 1 1/2 Tbsp
    mrs dash (no salt added)
  • 1 Tbsp
    steak seasoning (similiar to montreal )
  • 2 tsp
    each granulated garlic & onion
  • 1/2 c
    chicken broth optional

How To Make oven roasted turkey thighs

  • 1
    Preheat oven to 350 degrees F. Spray a 9X13 X2 inch baking pan with non stick cooking spray. Then add the baby carrots, and fresh sprigs of rosemary & thyme, cloves garlic, onion sections and sweet peppers.
  • 2
    These are the beautiful turkey thighs that I purchased.
  • 3
    Combine the granulated onion and garlic with steak seasoning and Mrs. Dash in a small bowl. Then generously sprinkle over each of the turkey parts top and bottom.
  • 4
    Lay in baking pan on top of the vegetable bed. Add the chicken broth if desired. Spray top with non stick cooking spray, and add additional sprigs of fresh herbs. Add pan to preheated 350 degrees F. oven and bake for about 1 hour & 25 minutes, or until juices run clear when pierced with a fork and an instant read thermometer reaches 165 degrees F. I then covered the pan with foil and returned to the oven an additional 20 minutes to create a softer texture in the skin. That's optional.
  • 5
    Remove from oven, and make gravy from pan drippings if desired, serve vegetables with additional sides.
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