Succulent Roasted Turkey Thigh: Tender & Juicy Every Time
Nutritional value per serving
Calories350kcal
Carbs2gram
Fat22gram
Protein30gram
Ingredients
- Turkey thigh, bone-in with skin (choose fresh or properly thawed turkey thighs for best flavor and safety)1 piece (approx 800g)
- Olive oil (look for extra virgin for best taste and quality)2 tbsp
- Garlic cloves (fresh, firm, and plump)3 cloves
- Fresh rosemary (if unavailable, dried rosemary can be used but reduce quantity)2 tbsp, chopped
- Salt (preferably kosher or sea salt for better flavor distribution)1 tsp
- Black pepper (freshly ground for best aroma)0.5 tsp
This recipe guides you through roasting turkey thigh until tender, juicy, and full of flavor. Perfect for beginners and experienced cooks alike, it uses basic ingredients and straightforward steps to deliver a delicious result. The entire dish is budget-friendly, with ingredients costing approximately $8 USD (€7, £6, ₹650), making it an economical option for wholesome meals. The turkey thigh provides a hearty protein-rich main course with approximately 350 kcal per serving. This recipe is suitable for a standard omnivorous diet, is of easy complexity, and takes about 1 hour in total from preparation to serving. Follow critical food safety advice to ensure perfectly cooked poultry every time!
Preparation instructions
Preheat Oven and Prepare Turkey
1Preheat your oven to 180°C (350°F). Pat the turkey thigh dry with paper towels to remove excess moisture—this will help achieve crispy skin.
Season Turkey Thigh
2Mix olive oil, minced garlic, chopped rosemary, salt, and freshly ground black pepper in a bowl. Rub this mixture all over the turkey thigh, including under the skin if possible. This will infuse the meat with flavor and help form a savory crust.
Roast the Turkey
3Place the turkey thigh on a baking tray lined with foil or in a roasting pan. Roast in the preheated oven for 45-55 minutes. Cooking time depends on the size; larger thighs need more time. Halfway through, optionally baste the turkey with pan juices for extra moisture.
Check Internal Temperature
4Use a meat thermometer to check the internal temperature at the thickest part of the thigh (avoiding bone). The safe minimum internal temperature for turkey is 74°C (165°F). Ensure the thermometer reads at least this before removing from oven. This guarantees safe consumption by killing harmful bacteria.
Rest Then Serve
5Remove the turkey from the oven and let it rest for 10-15 minutes before slicing. Resting allows juices to redistribute, ensuring tender, juicy meat, and making slicing easier.
Cooking Tips
1Avoid washing raw poultry before cooking to prevent cross-contamination. Instead, pat dry with paper towel.
2Using a meat thermometer is the safest way to check doneness and prevent drying out the meat.
3For added flavor, marinate the turkey thigh overnight with olive oil, garlic, herbs, and a splash of lemon juice.
4If you like, add root vegetables like carrots and potatoes to the roasting pan for a complete meal.
Equipment Needed
- Oven
- Roasting pan or baking tray
- Meat thermometer
- Mixing bowl
- Knife and chopping board
- Tongs or cooking fork
- Aluminum foil
- Paper towels
Grocery Shopping List
- [ ] Turkey thigh (approx 800g): $6
- [ ] Olive oil (250ml bottle): $5 (you will use only a small amount)
- [ ] Fresh garlic (1 head): $0.50
- [ ] Fresh rosemary (small bunch): $1.50
- [ ] Salt and black pepper (small containers): $2 (if not already available)
Tips: Choose turkey thigh that is fresh or fully thawed. Fresh herbs add best flavor but dried can be used in a pinch. Pick garlic bulbs that are firm and without sprouts.
Total approximate cost: $8
FAQ
Can I use turkey breast instead of thigh?
Yes, but turkey breast cooks faster and can dry out if overcooked. Adjust cooking time and check temperature carefully.
How do I know when the turkey is fully cooked?
Use a meat thermometer to check that the internal temperature has reached at least 74°C (165°F) at the thickest part.
Can I prepare the turkey ahead of time?
You can marinate the turkey thigh up to 24 hours ahead, but do not leave at room temperature for extended periods. Cook just before serving for best results.
Is it necessary to rest the meat after cooking?
Yes, resting for 10-15 minutes helps the juices redistribute, giving more tender and juicy meat.