Turkey thighs are the way to go if you are having a smaller Thanksgiving this year.
Ingredients
- salted butter, at room temperature: 0.5 cup
- thyme: 2 tsp (dried)
- rosemary: 2 tsp (dried)
- parsley: 2 tsp (dried)
- garlic powder: 2 tsp
- cayenne pepper: 1 tsp
- salt and ground black pepper: (to taste)
- baby potatoes: 1 pound
- onions: 2 piece (chopped)
- garlic: 8 clove (minced)
- olive oil: 2 Tbsp
- turkey thighs: 4 piece
- medium lemon, zested and: 1 piece (juiced)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Stir butter, thyme, rosemary, parsley, garlic powder, cayenne pepper, salt, and black pepper in a small bowl. Set herb butter aside.
-
Place potatoes, onions, and garlic on a baking sheet. Drizzle with olive oil; season with salt and pepper.
-
Pat dry turkey thighs with a paper towel; season with salt and pepper. Lay turkey thighs over vegetables on the baking sheet. Rub herb butter under turkey skin and over meat. Top with lemon zest and juice.
-
Bake in the preheated oven for 30 minutes. Baste turkey with sheet juices and continue baking, basting turkey every 15 minutes, until thighs are no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
