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A sliced rolled turkey thigh stuffed with fresh herbs and tied with twine, served on a plate with sprigs of rosemary and thyme.

Roast Turkey Thigh

Claire | Sprinkle and Sprouts
If you love turkey but want to avoid cooking a whole bird, this Roast Turkey Thigh is the answer - it's smaller, easier to prepare, and just as flavorful! With a blend of fresh herbs tucked inside and a golden, crispy finish, this dish delivers all the traditional turkey flavors without the hassle of a big roast. Pair it with all your favorite sides for a delicious holiday feast. Whether you're cooking for two or hosting a small gathering, this roast turkey thigh fits the bill.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Modern Australian
Servings 6
Calories 402 kcal

Ingredients
 
 

  • 3 lb boneless turkey thigh (see note 1&2)
  • 2 tablespoon olive oil
  • ½ teaspoon salt

For the filling

  • 1 tablespoon rosemary finely chopped
  • 1 tablespoon sage finely chopped
  • 1 tablespoon parsley finely chopped
  • 1 tablespoon thyme finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

  • Preheat the oven to 390ºF/200℃
  • Mix the rosemary, sage, parsley, thyme, salt, and pepper in a small bowl.
    1 tablespoon rosemary
    1 tablespoon sage
    1 tablespoon parsley
    1 tablespoon thyme
    ½ teaspoon salt
    ½ teaspoon black pepper



  • Lay the turkey thigh flat on the chopping board and open it up like a book (see note 2&3)
    3 lb boneless turkey thigh



  • Sprinkle the herb mixture over the the inside of the turkey thigh.
  • Carefully fold the turkey over itself. (If you have skin on, ensure it is on the outside of your roast.)
  • Use kitchen string to tie the turkey together. I like to do this about every 1 inch/2.5cm.
  • Place the thigh on a roasting rack over a baking dish. Drizzle over the olive oil and sprinkle with the salt.
    2 tablespoon olive oil
    ½ teaspoon salt
  • Place in the oven for 15 minutes at 390ºF/200℃, decrease the temperature to 350ºF/180℃, and roast for 55 minutes or until the internal temperature reaches 165ºF/74℃.
  • Remove the turkey from the oven, tent the turkey and the baking dish with foil, and allow to rest for 15 minutes.
  • Cut into thick slices and serve.

Notes

  1. 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. (see the bulk of post for more detailed instructions)
  2. If you can only find small turkey thighs, you can use two thighs sandwiched together.
  3. You can then cut the thicker parts of meat open so you have a large piece of meat roughly one thickness.
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Nutrition

Calories: 402kcal | Carbohydrates: 1g | Protein: 43g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 141mg | Sodium: 1385mg | Potassium: 567mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 4mg

Nutrition is per serving

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