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side view shot of maple mustard roasted turkey on a bed of harvest rice
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4.61 from 81 votes

Maple Mustard Roasted Turkey Thighs

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.
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: maple mustard roasted turkey thighs, thanksgiving recipes, turkey thighs
Servings: 4
Calories: 633kcal


  • 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


  • 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.



  1. 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.
  2. You can always cook more turkey thighs if looking to serve more people. 
  3. You can strain the remaining liquid through a sieve and drizzle it over the turkey, or use it to make a gravy with it.
  4. Store leftover turkey in an airtight container in the refrigerator for 3 to 5 days.
  5. Freeze this stored in airtight containers for up to 3 months!
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 633kcal | Carbohydrates: 41g | Protein: 44g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 171mg | Sodium: 1861mg | Potassium: 1116mg | Fiber: 4g | Sugar: 30g | Vitamin A: 14205IU | Vitamin C: 10mg | Calcium: 131mg | Iron: 4.5mg