Roasted turkey thighs are quicker, easier and more adaptable than a whole bird, and just as satisfying with their crisp, bronzed skin and tender meat. You can scale this recipe to feed as many as you’re serving, or if you want to make extra for leftovers. Simply double, triple or even quadruple it, spreading out the thighs on your largest sheet pan. Or you can halve it to feed one. The quick-pickled onions and cranberries are a tangy contrast to the richness of the meat, and, with their fuchsia hue, a welcome bit of color on the plate.
Turkey legs and thighs are underrated cuts of meat that deserve more attention. With the right techniques, you can transform these dark meat pieces into tender, juicy, and delicious masterpieces. This comprehensive guide will teach you everything you need to know to cook turkey legs and thighs to perfection.
Selecting Quality Turkey Legs and Thighs
The first step is choosing high-quality turkey legs and thighs. Look for pieces that are evenly sized with smooth unblemished skin. The meat should be pale pink with no foul odor. When pressed, it should feel firm and spring back quickly. Avoid pieces with dry cracked skin or dull, faded meat. For best results, opt for fresh, raw cuts from a reputable butcher or grocery store.
Preparing the Turkey Pieces
Rinse the turkey legs and thighs under cold water and pat them completely dry, This removes excess moisture and contaminants from the surface,
Next, generously season both sides with salt, pepper, herbs like rosemary or sage, and spices like garlic powder. Rub the seasoning evenly over the skin and meat so it penetrates deeply and amplifies the flavor.
You can also score the skin with a sharp knife in a diamond pattern. This allows the seasonings to seep underneath and helps render the fat during cooking for crisper skin.
Oven Roasting Method
One of the easiest and most flavorful techniques for cooking turkey legs and thighs is oven roasting
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Preheat oven to 350°F (175°C).
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Place seasoned turkey pieces skin-side up on a wire rack set inside a roasting pan.
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Roast for 15 minutes. Then baste the turkey with melted butter or oil to promote browning.
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Continue roasting until the thickest part of the meat reaches 165°F (74°C) internally, about 1 1⁄4 hours total for 1 pound pieces.
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Let rest for 10 minutes before serving for juicier meat.
The dry heat crisps the skin beautifully while slowly cooking the meat, keeping it incredibly moist and tender.
Grilling Method
Grilling imparts a delicious smoky, charred flavor:
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Prepare a charcoal or gas grill for indirect heat, around 325°F (160°C).
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Place turkey on the grill grate over indirect heat, away from the flames.
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Grill for about 1 hour, flipping once halfway through, until it reaches 165°F (74°C).
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Move over direct heat during the last few minutes to char the skin.
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Brush with a glaze or marinade during grilling for added flavor.
The indirect heat ensures the meat stays tender and does not dry out.
Braising Method
For fall-off-the-bone turkey thighs, try braising:
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Season turkey thighs all over. Sear in a skillet to brown.
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Transfer to a Dutch oven with chicken or turkey broth to come halfway up the meat.
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Bring to a simmer, cover, and cook at 325°F (160°C) for 1 1⁄4 hours until tender.
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Remove thighs and keep warm. Simmer sauce to thicken.
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Serve thighs coated in luscious braising sauce.
The moist heat tenderizes the meat completely while infusing it with lots of flavor.
Slow Cooking Method
Slow cooking yields ultra-tender turkey with little effort:
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Place seasoned turkey thighs in a slow cooker and add 1 cup broth or water.
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Cook on low for 4-6 hours until very tender.
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Shred meat with forks and toss with your favorite bbq sauce.
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Pile onto buns for pulled turkey sandwiches.
The gentle, moist heat breaks down collagen over time, producing fall-apart tender meat.
Serving Suggestions
Serve your turkey legs or thighs with:
- Herb-roasted potatoes or creamy mashed potatoes
- Roasted vegetables like Brussels sprouts or carrots
- Stuffing or savory bread dressing
- Cranberry sauce or gravy for more moisture and flavor
Take your turkey to the next level with these exceptional recipes:
- Maple Dijon Roasted Turkey Legs
- Balsamic Glazed Turkey Thighs
- Beer Braised Turkey Thighs
- Cola Pulled Turkey Thighs
With the right techniques and recipes, you can transform turkey legs and thighs into succulent, boldly flavored dishes everyone will rave about. Now get cooking and savor these underrated cuts in all their glory!
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This cooking time cant be right. For chicken, yes, but not turkey. After 50 minutes maybe it will be cooked but it will be tough. I suggest 2 hours, 1.5 hours covered and 30 minutes uncovered.
Yes, I agree re: cooking time. Ive always cooked turkey thighs for 2 1/2 hours @325, wanting them super tender and crisp. The best.
Just made roast thighs of this recipe. Given the previous messages, I searched other recipes for roast turkey thighs; majority of them cooked at 350 anywhere from 50-70 minutes, or until they register 170 degrees away from the bone. Which is what I did. Perfectly cooked, juicy and delicious at 55 minutes.
Superdelicious. Dry-brined the thighs with kosher salt overnight, used olive oil instead of butter; had no limes but the pickled onions and cranberries were nevertheless fantastic, with additional lemon juice subbed for the lime juice — I should have made much, much more of the pickles. Served with scattering of chopped sage. What 2 hours? As per recipe, big, plump, gorgeous thighs done in 45 min. Cooks fast, everyone gets dark meat — everyone wins! Huge hit.
The thigh was 3 lbs so roasted it for 1.5 hrs. Use lots of salt. Bake on a rack. 6 hours of brining enough. Lots of butter needed.
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Oven Baked Turkey Legs | Easy Baked Turkey Legs | Ray Mack’s Kitchen & Grill
FAQ
What temperature should turkey legs be cooked at?
- Some recipes call for cooking turkey legs to 180°F.
- Others recommend cooking turkey legs to 165°F.
- Dark meat turkey may taste better at temperatures above 175°F, but it’s safe to eat at 165°F.
What temperature is a turkey thigh cooked at?
- Insert a meat thermometer into the deepest section of the thigh joint, between the thigh and the body
- Start checking for doneness about 30 minutes before the turkey is done
How do you keep turkey legs from drying out?
Wet brining delivers the moistest turkey legs while dry brining guarantees the most flavorful meat and crispy skin.
What is the difference between a turkey leg and thigh?
A turkey leg is technically comprised of the bird’s thigh and the drumstick (the part of the leg below the knee joint), though in many recipes the term is used to refer to just the drumstick. Skin-on and bone-in, a full leg typically weighs between one and two and a half pounds.
How long do you cook a turkey leg?
Roast: Roast the turkey for 30 minutes, flip the legs so that the skin side is up and roast for another 45 minutes to 1 hour or until the internal temperature of the thighs reaches 170°F. How Do I Know When My Turkey Legs Are Done? Using Smaller Turkey Legs? Get an instant meat thermometer!
Are roasted turkey thighs easy to cook?
Easy Roasted Turkey Thighs make a small Thanksgiving meal a one oven dinner. Tender, browned, crispy skin and easy to make, they’ll cook quickly! Easy Roasted Turkey Thighs cook in a single baking pan alongside three other dishes in one oven making your whole Thanksgiving meal easy enough to cook in one oven.
How do you cook turkey legs & thighs?
There are several cooking methods you can use to prepare turkey legs and thighs, depending on your preference and available equipment: Oven-Roasting: Preheat your oven to 350°F (175°C). Place the seasoned turkey legs and thighs on a baking sheet lined with foil or parchment paper.