Roasted Turkey Thighs
This Maple Mustard Roasted Turkey Thighs recipe is a holiday game-changer, especially for a cozy party of two. Imagine effortlessly creating a festive feast with these succulent thighs, beautifully glazed in a sweet and tangy maple mustard mix, complemented by the aromatic whispers of rosemary and thyme. It’s not only delectably easy but also perfectly portioned, ensuring a memorable holiday meal without the usual stress or overwhelming leftovers.
Turkey – I used turkey thighs today as I wanted something nice and juicy! Bone in with skin washed and patted dry. Herbs – Fresh rosemary and thyme, chop some of it up but hold off and leave some whole. Smoked paprika – I love a little bit of smoked paprika, we get some of that sweet, tangy, smokey flavor. You can sub this for regular paprika if that’s what you have on hand. Veggies – Onion, celery, and carrots all cut up in 2 to 3 inch pieces. Sauces – Dijon mustard and maple syrup. Butter – Unsalted so as to control the sodium content of our dish. Seasoning – Salt and pepper.
Making these turkey thighs is super easy and the result is absolutely delicious! First up, grab a small saucepan and melt some unsalted butter over medium-high heat. Then, just toss in the fresh rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup. Stir it all together and bring it to a boil, then take it off the heat. Now, score the skin of the turkey thighs and season them with salt and pepper. Next, add a cup of water to your roasting pan. Chop up a large onion, some celery, and carrots, and throw them in there with a few sprigs of rosemary and thyme. Place a roasting rack right in the pan. Place your turkey thighs on the rack, skin side up, and brush them with half the glaze. Pop them in the oven preheated to 350℉. Roast for about 2 hours, and remember to baste the thighs every 30 minutes with the remaining glaze. You’re aiming for an internal temperature of 175℉ to 180℉. Finally, take the thighs out of the oven and cover them with aluminum foil. Let them rest for about 10 minutes. This is the secret to really juicy turkey. After that, they’re ready to slice and serve!
Storage
Let any leftovers cool to room temperature before storing them. Place the turkey in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the cooked turkey thighs. Wrap them tightly in aluminum foil or plastic wrap, and then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
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