These Maple Mustard Roasted Turkey Thighs are super juicy, delicious and a great alternative for roasting a whole turkey. Perfect not just for Thanksgiving dinner but for any weekend supper.
Roasted Turkey Thighs
Are you a dark meat or a white meat lover when it comes to your Thanksgiving turkey? I, personally, love my dark meat, whether it’s turkey or chicken. While I still like breast, I love a nice juicy turkey thigh.
Turkey thighs really are a great alternative to having to cook a whole turkey, especially when there aren’t a lot of people you’re planning on feeding. My thighs here were quite big, so they generously fed 4 people, but you could always cook more if preferred. You could even mix it up and buy the drumsticks as well, or a breast.
Now let’s talk about the sauce – oh the sauce! Packed full of Dijon mustard, sweet maple syrup, smoked paprika, and lots of herbs, this sauce will become a new staple in your kitchen. Drizzled over top of turkey thighs and roasted veggies – this finger lickin’ glazey saucey creation is a favorite around these parts.
Ingredients In Maple Mustard Roasted Turkey Thighs
- 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 chopped up.
- Sauces – Dijon mustard and maple syrup.
- Butter – Unsalted so as to control the sodium content of our dish.
- Seasoning – Salt and pepper.
How To Make Maple Mustard Roasted Turkey Thighs
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Preheat your oven to 350 F degrees.
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Create the sauce: In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
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Marinade the turkey: Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about 3/4 of the maple/mustard mixture over the thighs and toss.
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Prep for the oven: Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan. Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
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Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.
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Finish the dish: Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.
Using Smaller Thighs?
My turkey thighs were quite big, so one was big enough to feed 2 people. If thighs are smaller then check the internal temperature after about 1.5 hours.
The Sauce Is Liquid Gold
We strained all the liquid through a sieve and drizzled it over the turkey thighs. You could also make some gravy with it, but I found it wasn’t necessary to add flour to it and butter, it was just as great as it was. Try it out!
What Else Can I Serve This Sauce With?
This sauce is just so beautiful! I find myself wanting to play around with it and see what exactly it tastes best with – so far the jury is still out!
- Chicken thighs or breast
- Salmon
- Pork chops
- Roasted veggies
How To Store Leftover Turkey Thighs
Store leftover turkey in an airtight container in the refrigerator for 3 to 5 days.
Can You Freeze Cooked Turkey Thighs?
Absolutely! Freeze this stored in airtight containers for up to 3 months!
What Can I Serve Maple Mustard Roasted Turkey Thighs With?
I served this with the harvest rice I shared the other day and it went together like peanut butter and jam. There’s just something about something delicious and carby to soak up all the sauce.
- Mashed Potatoes
- Potato Salad
- Roasted Fingerling Potatoes
- Macaroni Salad
- Roasted Potatoes
- Mediterranean Couscous Salad
- Kale and Quinoa Salad with Lemon Vinaigrette`
Craving More Turkey? Try These Recipes:
- Instant Pot Turkey Breast
- Maple Mustard Roasted Turkey Thighs
- Roast Turkey Breast with Saucy Cranberry Sauce
- How to Roast a Turkey
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Maple Mustard Roasted Turkey Thighs
Ingredients
- 1/2 cup butter unsalted
- 1 tsp rosemary fresh, chopped
- 1 tsp thyme fresh, chopped
- 1 tbsp smoked paprika
- 2 tbsp dijon mustard
- 1/2 cup maple syrup
- 2 turkey thighs bone in w/ skin, washed and dried (about 2-3 lb)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup water
- 1 large onion chopped
- 5 stalks celery chopped
- 5 carrots chopped
- 4 sprigs rosemary
- 2 sprigs thyme
Instructions
- Preheat your oven to 350F.
- In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
- Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about 3/4 of the maple/mustard mixture over the thighs and toss.
- Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
- Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
- Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.
- Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.
Video
Recipe Notes
- My turkey thighs were quite big, so one was big enough to feed 2 people. If thighs are smaller then check the internal temperature after about 1.5 hours.
- You can always cook more turkey thighs if looking to serve more people.
- You can strain the remaining liquid through a sieve and drizzle it over the turkey, or use it to make a gravy with it.
- Store leftover turkey in an airtight container in the refrigerator for 3 to 5 days.
- Freeze this stored in airtight containers for up to 3 months!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Fay says
I purchased already sliced turkey thight – chops.
If i make it in the oven do i just cut back in oven time & cover it with foil
Im concerned that it.might dry out or should I rather cook it in a pan
Onycha Yosef says
This was fabulous!
Dan from Platter Talk says
I’m a huge fan of turkey thighs but you seem to have taken this inexpensive meat to an entirely new level. Can’t wait to try this one!
Melinda says
I apologize if this is a double post but I don’t see my original post listed here. I want to give this recipe a try on Thanksgiving and would like to know if after I roast the thighs, let them rest do I go ahead and slice them or leave the whole before freezing? Also, what is the best way to thaw and re-heat before eating? Thank you!
Jo Cooks Team says
I would slice them up first before freezing to make thawing easier! This way you can also freeze in portions. You can reheat in the microwave, or on the stovetop with some of that gravy.
Baltisraul says
We eat turkey legs whenever available and I’m trying this recipe. It sounds like just what we need to break up the same ole same ole. We use our Artichoke vertical roasting devices and turn the legs upside down. They look goofey in the oven put the method sure makes them juicy. You sure turn out the best recipes for your loyal followers. Thanks!
Marianne says
Thank you very much for such an awesome and easy recipe. My fiance says it’s like coming home to a gourmet meal. I’ve tried this recipe with turkey thighs, breast, and drumsticks and rate them in that order as well. I would love to try this with an entire turkey…any thoughts on that? Much appreciated. Again, super delicious!
Sue says
Great recipe. Makes lots of sauce–can easily double the meat to 3+ lbs.