These Maple Mustard Roasted Turkey Thighs are super juicy, delicious and a great alternative for roasting a whole turkey.
Preheat your oven to 350F.
In a small sauce pan 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.
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.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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