Maple Mustard Roasted Turkey Thighs
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4
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Calories
633 kcal
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Course
Main Course, Dinner
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Cuisine
American
Maple Mustard Roasted Turkey Thighs
Description
This recipe starts by melting butter with fresh rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup to create a flavorful glaze. Turkey thighs, skin on and bone in, are scored and seasoned before being tossed in half the glaze. A roasting pan filled with water, onion, celery, carrots, and fresh herb sprigs serves as a bed and moisture source during cooking. The turkey thighs roast on a rack above the vegetables at 350°F for about two hours, basted every thirty minutes to build a glossy, caramelized surface and tender meat. The internal temperature should measure between 175°F and 180°F.
The result is moist, richly flavored turkey with a balance of savory herbs and sweet maple-mustard glaze. The roasting liquid can be strained into a sauce or gravy to accompany the thighs. After resting, the meat slices easily and maintains juiciness.
Adjust cooking time for smaller thighs by checking temperature earlier. Leftovers store in the fridge for several days or freeze up to three months. Leftover juices enhance reheated meat or can be used to make gravy.
Ingredients
- ½ cup butter unsalted
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon thyme fresh, chopped
- 1 tablespoon smoked paprika
- 2 tablespoon Dijon mustard
- ½ cup maple syrup
- 2 turkey thighs bone in w/ skin, washed and dried (about 2-3 lb)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup water
- 1 large onion roughly chopped
- 5 talks celery cut into 2 inch pieces
- 5 carrot cut into 2 inch pieces
- 4 prigs rosemary
- 2 prigs thyme
Instructions
- Preheat your oven to 350℉.
- In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
- Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about ½ of the maple/mustard mixture over the thighs and toss.
- Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
- Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
- Roast for 2 hours or until the internal temperature reads 175℉-180℉, basting every 30 minutes with the juices from the pan.
- Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.
Notes
- Large turkey thighs can serve two; check internal temperature sooner if using smaller pieces.
- Roasting juices can be strained and served as a sauce or utilized to make gravy.
- Store leftovers in airtight containers in the fridge for 3 to 4 days or freeze for up to 3 months.
- Baste turkey thighs every 30 minutes during roasting to maximize flavor and moisture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 633kcal | 32% |
| Carbohydrates | 41g | 14% |
| Protein | 44g | 88% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 171mg | 57% |
| Sodium | 1861mg | 78% |
| Potassium | 1116mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 14205IU | 284% |
| Vitamin C | 10mg | 11% |
| Calcium | 131mg | 13% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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