Roasted Turkey Thighs

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I know that this post is a bit too early! Thanksgiving is no time soon. But, I saw these Turkey Thighs at the grocery store and knew I needed to make something with them. I’ve never made Turkey Thighs before. You may be a little sick of me mentioning that, but your girl is experimenting all Fall 2018. It’s all about testing out new recipes and seeing what works and what doesn’t. And this recipe definitely works.

Due to baking these thighs twice, I noticed that they weren’t dry and overcooked the way a lot of turkey dishes normally are. My mom cooks tough meat like this in a bag (some type of culinary bag, I am not an expert, so I’m not sure!) normally. I don’t have any of those bags, but since I’m going to be cooking a lot of meat this fall, I think I need to invest in them. Covering your turkey is crucial in making sure that it doesn’t get too tough and dry. Also, utilize the stock that you have! PLEASE! You will regret being lazy and not covering the turkey with the juices throughout the cooking process.

I will admit that I was being a bit lazy when it came to the vegetables in this dish. I’m completely out of celery so I threw this all together. You can tell how lazy I was being due to me not chopping up my potatoes. Haha. It doesn’t matter either way because I will tear a potato up, chopped or not, okay!

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Rainbow carrots are amazing when they are softened. I don’t enjoy hard carrots due to the texture. So, this was the perfect recipe for me to use all of the carrots up. The carrots work perfectly with celery, which bums me out that I didn’t have any on hand. So, please use celery if you do.. Potatoes, celery, carrots, gravy, and whatever meat you have on hand is always a killer comfort food. Honestly, I’ve been talking about comfort food so much to the point where I should just make a comfort food section on this blog. Haha.

This meal is a perfect meal prep recipe for those of you that like to cook your big dishes on Sundays so that you’ll have a meal throughout the week. These thighs are so huge that I think it’s practically impossible to eat the whole thing by yourself in one sitting. I mean, you could try, but that’s just plain gluttony. We all love food here, so I’m not judging you if you do.

If at any point you get tired of eating this dish, I would recommend for you to take the leftover turkey and make delicious sandwiches and wraps with it. I’m going to take some gouda cheese, maple mustard, green cabbage, bacon, and guacamole to make a delicious sandwich with these left overs. Lately, my daughter and I have been having breakfast quesadillas.. So, I think that’ll also be another way that I can use up a lot of this left over turkey.

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Also, I’d like to mention that I do not recommend for you to make this dish on a sheet pan. Everyone is getting lazy these days and loves to just throw everything that you’re cooking on one sheet pan and get it over with. I mean, I understand, it’s easy clean up. Please don’t do it for this recipe unless you absolutely have to. Due to the fact that turkey gets incredibly dry, the turkey needs to be sitting in all of those juices. If you don’t want to do this, then you can take it old school and place these thighs on a wire rack and add more juices to the turkey throughout cooking (approx every 15 minutes to make sure the juices are really seeping through the thighs)…

If you’ve been following me for awhile, then you know that I do not measure my seasonings for any reason. It’s an extra step that I just prefer not to take whenever I’m cooking. There are plenty of seasoning resources out there that will provide you the information you need on how to properly season. Since I’ve been seasoning meat for awhile now, I know just by eyeballing what’s enough and what’s too much. When using seasonings like Sumac or Cayenne, a little bit goes a long way. Unless I’m making a recipe that is supposed to be spicy, I’ll typically use about a 1/2 tsp of the spice. Less is always more and remember that you can always add more seasoning if you under season! Eventually, I’ll start measuring my spices to make life easier for you guys when it comes to following my recipes. If you don’t season the correct way, it’ll mess up your entire recipe. Trust me, I’ve learned this.

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Roasted Turkey Thighs


  • 2 Turkey Thighs
  • 3 tbsp Grapeseed Oil*
  • Spanish Olive Oil Cooking Spray
  • 6 Gold Potatoes 
  • 1/3 cup Rainbow Carrots
  • 2 cups Chicken Stock 
  • 1/4 White Onion, chopped 
  • Seasonings: Kosher Salt, Garlic Salt, Onion Salt, Garlic Powder, Onion Powder, Black Pepper, Herbs de Provence, Parsley, Sweet Paprika (use lightly), and White Pepper(use lightly).


  1. Preheat your oven to 400 degrees F. While waiting for the oven to preheat, set out your seasonings. 
  2. Spray an oven safe pan with Spanish Olive Oil cooking spray and then add your turkey, potatoes, onions, and carrots. Dice the vegetables if that's what you'd prefer. Add your seasonings to both side. Spray with more cooking spray and then add your Grape Seed Oil. Add the chicken stock lastly. 
  3. Place the thighs in the oven and cook for 40 minutes covered with aluminum foil. 
  4. After the 40 minutes are up, remove from oven and top the turkey and vegetables with the stock that's left over in the pan. Make sure it is soaked! Then proceed to place back into the oven and bake for an additional 40 minutes. 
  5. Remove from oven after the 40 minutes are up. Check your thighs with a meat thermometer for proper doneness. 
  6. Enjoy! 


I did not measure the amount of oil used, I'm estimating around 3 tbsp. Use enough oil for your vegetables and turkey but not to the point where the turkey is drowning in the oil.

I do not measure my seasonings since I season to taste. Please don't use a lot of the sweet Paprika!