Roast Turkey Thigh

Ingredient Notes

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Boneless turkey thigh: You can buy these at the butchers and grocery stores around the holidays. If you can only find bone-in turkey thighs, it is quite simple to remove the bone as it is just one bone straight down the middle. You can also use two smaller turkey thighs and sandwich them together. I prefer skin-off as it makes folding/rolling them easier. 
Fresh herbs: You do need fresh herbs for this recipe. I use Rosemary, Sage, Parsley, and Thyme. You need 4 tablespoons in total, so you can mix it up and use what you have. Other herbs you could use include oregano, tarragon, or chives. I love the fresh sage and always try to add it, as it tastes like the holidays to me! Many grocery stores will sell a 'poultry pack' of herbs and that is perfect here.

Recipe Tips

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Buying a boneless turkey thigh is the easiest option, but while they are available during the holidays, the rest of the year, they aren't as easy to find. It is quite simple to remove the bone from a turkey thigh. (See the next section below)
• Once you have added the herbs to the turkey, you want to roll/fold it together, then tie it up with kitchen string. I tie it about every inch/2.5cm to keep its shape. If you are using two smaller thighs, you can sandwich them together and use the string to pull the meat together to form a roll.
• If your turkey thigh has skin on it, ensure that it doesn't get folded inside the turkey, as it will go soft and chewy when roasted.
• The turkey thigh is roasted until the internal temperature is 165ºF/74℃. Then it is rested for 15 minutes. This will give you juicy turkey that is perfectly cooked.
• A meat thermometer is an excellent tool in the kitchen; it means you can check if your meat is cooked easily. I have a cheap one from Amazon, and it works perfectly.

Removing the bone from your turkey thigh

• Lay the turkey thigh flat on the chopping board, skin side down (or where the skin was if you have a skinless thigh). Then, take your knife and cut along the side of the bone on both sides. You don't want to cut all the way through, just along the sides of the bone; this opens the meat up and allows you to get your knife in there. 
• Then, slowly work around the bone with your knife until you can remove the whole thing. You can then cut the thicker parts of meat open so you have a large piece of meat roughly one thickness. 
• When I first started de-boning a turkey thigh, I followed this video and found it a helpful visual.

Why You'll Love This Roast Turkey Thigh

• It is a manageable size compared to a whole turkey.
• It is great to have a dark meat option; most boneless turkey recipes are for turkey breasts.
• It is easier to prepare and cooks far quicker than a whole bird.
• Being smaller, it stays juicer and succulent. 
• Being boneless, it is super easy to carve.

Recipe Adaptations

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• The delicious herb mixture would also work inside a butterflied boneless turkey breast.
• Fry some finely chopped onions and mushrooms in some butter and add them to the herb mixture. 
• Add some red pepper flakes/chilli flakes to the herb mixture if you like a bit of heat.  

Serving Suggestions for Roast Turkey Thigh

Sides: Go traditional with roasted or mashed potatoes and homemade gravy and stuffing. Or, if it isn't the holidays, pair this with a delicious ratatouille for a deliciously rustic dinner.

Wine: The herbaceous filling calls for wines that complement the earthy and savory flavors of the herbs while balancing the rich thigh meat. 

For white wine lovers, go for a New World Sauvignon Blanc; its grassy flavors mirror the parsley, and it has a bright acidity to balance the richness of the thigh meat. Or a crisp, unoaked Chardonnay with flavors of green apple, pear, and a hint of citrus pairs wonderfully with turkey and fresh herbs.

If you prefer a red wine, go for a Beaujolais. Its red cherry and cranberry flavors enhance the turkey's natural sweetness while letting the herbs shine. Or try a Chaniti; its fruity notes compliment the turkey, but it has a herb back note that pairs beautifully with the earthy sage and rosemary.