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.