Name: Maple Mustard Roasted Turkey Thighs
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
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

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.

turkey thighs smothered in sauce on a roasting rack over some aromatics

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.

turkey thighs fresh out of the oven with crispy skin

How To Make Maple Mustard Roasted Turkey Thighs

Preheat your oven to 350 F degrees.

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.

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.

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.

Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.

Finish the dish: Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.

Craving More Turkey? Try These Recipes:

Comments

Mary says

May 4, 2020 at 5:43 am

This was fabulous! Due to diet restrictions, I removed the skin and omitted all the butter from the sauce. I marinaded the thighs in some of the sauce for a couple hours then roasted as you called for basting every 30 minutes with the remainder. This was a brag worthy meal and no one would know if the original called for butter or not. Just perfect!

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Fred Flint says

February 21, 2020 at 11:06 am

I made this with 4 thighs and doubled the carrots and celery, there was so much I just placed the thighs on top of them. Came out nice and tasty I did add a dash of bourbon to the sauce. The veggies were still hard when the turkey was done so I put the pan back in the over for probably 20 minutes. When they were done I put them into my blender after taking out the Rosemary and Thyme made a delicious thick vegetable soup. The Thighs were good but I ate 2 for a meal and then took the other 2 for lunch over the next 2 days.

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Fay says

October 31, 2019 at 11:20 pm

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

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Onycha Yosef says

October 30, 2019 at 6:44 am

This was fabulous!

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Dan from Platter Talk says

October 29, 2019 at 7:26 pm

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!

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Melinda says

October 29, 2019 at 11:44 am

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!

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- Jo Cooks Team says
  
  October 30, 2019 at 10:41 am
  
  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.
  
  Reply
Baltisraul says

October 29, 2019 at 9:21 am

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!

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Marianne says

July 2, 2019 at 2:35 pm

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!

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Sue says

May 14, 2019 at 2:22 pm

Great recipe. Makes lots of sauce–can easily double the meat to 3+ lbs.

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