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5.0 from 33 votes

Roasted Turkey Thighs With Dates and Prunes

Roasted turkey thighs and drumsticks with dates and prunes are ideal for a small holiday dinner when a whole turkey is too much.

Prep Time
30 mins
Cook Time
3 hrs
Additional Time
1 d
Servings: 8
Calories: 416 kcal
Course: Dinner , Others
Cuisine: Greek

Ingredients

  • 2 turkey thighs with the drumsticks
  • ¼ cup extra virgin olive oil
  • 1 cup dry white wine
  • 2 oranges medium size, zested and juiced
  • 2 lemons zested and juiced
  • 2 tablespoons fresh rosemary leaves chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh sage leaves chopped
  • 1 tablespoon fresh oregano
  • 1 teaspoon ground mustard
  • 2 garlic cloves minced
  • ½ onion finally diced
  • ½ cup Medjool dates pitted, halved
  • ½ cup Dried prunes pitted
For the dry brine
  • 1 tablespoon coarse sea salt
  • 1 teaspoon ground pepper
  • 2 teaspoon dried herbs such as thyme, sage, and rosemary, ora blend

Instructions

Dry brine the thighs
    Cup of Yum
  1. Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
  2. Using your hands, loosen the skin over the thigh, separate it from the meat, and break through the membrane between the skin without tearing it. Do the same with the skin over the drumsticks.  Rub a couple of teaspoons of the brine mixture into the meat under the skin you just loosened. Don't neglect the back of the thighs. Sprinkle the leftover brine mixture over both turkey legs' skin.Place the turkey legs on a wire rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for at least one day and up to three days.
Preheat the oven to 390°F / 200°C.
  1. Put the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
  2. Place the turkey legs in a roasting pan. pour the marinade all over the legs. With your hands, wearing gloves if you prefer, massage marinade in every nook and cranny.
  3. Tuck the dates and figs around the legs. Add the lemon and orange juice, wine, and stock to a bowl. Mix and pour all over turkey legs and fruit.
  4. Cover with parchment paper and aluminum foil and bake for 2:30 to 3 hours.
  5. Uncover and continue roasting until skin is crispy and has a nice dark golden color, about 25 minutes.
  6. Remove the pan from the oven, cover tightly with foil, and let rest for ten minutes before serving. Enjoy.

Notes

  • Food safety first. Use a meat thermometer and measure the inner temperature of the thickest part of the thigh at around the two-hour mark. The thighs are fully cooked and ready for consumption at 165 °F / 75 °C.
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  • Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition Information

Calories 416kcal (21%) Carbohydrates 23g (8%) Protein 35g (70%) Fat 19g (29%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 120mg (40%) Sodium 1006mg (42%) Potassium 775mg (22%) Fiber 4g (16%) Sugar 15g (30%) Vitamin A 376IU (8%) Vitamin C 36mg (40%) Calcium 100mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 416

% Daily Value*

Calories 416kcal 21%
Carbohydrates 23g 8%
Protein 35g 70%
Fat 19g 29%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 9g 45%
Cholesterol 120mg 40%
Sodium 1006mg 42%
Potassium 775mg 16%
Fiber 4g 16%
Sugar 15g 30%
Vitamin A 376IU 8%
Vitamin C 36mg 40%
Calcium 100mg 10%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.