The problem with traditional holiday meals if you are dining solo or with just a few people is that it's a lot of food to make for small numbers. Brian and I encountered this issue when it was just the two of us this past Thanksgiving. We wanted some of the traditional foods, but did not want to put in the effort for making a whole turkey dinner when we were setting a table for two people. What to do? The answer is to scale down and cook just what you need, which is why turkey thighs are ideal for a small holiday dinner. Also, unlike a whole turkey, which can sometimes be dry and flavorless in my experience, thighs are moist and oh-so-flavorful! We served them with wild rice, and the turkey pan drippings spooned over the rice was so good.
Where do you get turkey thighs? This part may be a little bit tricky. Sometimes they are readily available in your grocery store. This was the case when we lived in New York's Hudson Valley. However, now that we live in North Carolina, we have found that they have to be special ordered from the meat department of our grocery store or procured from a butcher. And the size of turkey thighs can vary wildly. One large thigh is usually sufficient for two or more meals.
Hey, before we get to the recipe, let me give you some of the holiday recipes I rely on year after year.
Roasted Turkey Thighs
Serves 4 or more
2 to 2-1/2 pounds bone-in, skin-on turkey thighs
3 tablespoons melted butter, ghee, or good quality olive oil
2 fresh sage leaves, torn into small pieces
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon + more poultry seasoning
1/2 cup water
Where do you get turkey thighs? This part may be a little bit tricky. Sometimes they are readily available in your grocery store. This was the case when we lived in New York's Hudson Valley. However, now that we live in North Carolina, we have found that they have to be special ordered from the meat department of our grocery store or procured from a butcher. And the size of turkey thighs can vary wildly. One large thigh is usually sufficient for two or more meals.
Hey, before we get to the recipe, let me give you some of the holiday recipes I rely on year after year.
- This cranberry sauce. Tip: cut the sugar in half. You won't miss it. Also, I've substituted honey with great results.
- This butternut squash salad. I usually serve this with balsamic vinaigrette, substitute pecans for walnuts because I am allergic to them, and skip the cheese.
- These green beans in fig vinaigrette. To be honest, I make this throughout the year.
Roasted Turkey Thighs
Serves 4 or more
2 to 2-1/2 pounds bone-in, skin-on turkey thighs
3 tablespoons melted butter, ghee, or good quality olive oil
2 fresh sage leaves, torn into small pieces
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon + more poultry seasoning
1/2 cup water
- Preheat oven to 375 degrees.
- Brush 9-inch x 13-inch pan with neutral oil such as grapeseed. This is an insurance policy.
- Pat the turkey thighs dry and place in the pan skin side down.
- Mix together the butter (or ghee or oil), sage, salt, black pepper, and one teaspoon of poultry seasoning in a shallow bowl.
- Using a pastry brush or your hands, rub the sage mixture all over the turkey thighs, including under the skin.
- Place the turkey thighs skin side up. Take 1-2 teaspoons of poultry seasoning and sprinkle evenly over each thigh.
- Pour ½ cup water in the bottom of the pan. Cover the pan with foil. Roast the turkey thighs for 30 minutes. Baste.
- Roast for 20 minutes. Baste. Remove foil carefully and set it aside..
- Roast for another 20-25 minutes until the skin is golden brown and the internal temperature measures 165 degrees.
- Remove the turkey thighs from the over, cover with the foil, and let them rest for 10-15 minutes.
- Carve into serving pieces or slice. Spoon the pan drippings over the thighs. Serve.
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