Ingredients:

  • 115 g (8 Tbsp) Unsalted Butter, softened
  • 4 cloves Garlic, minced or finely grated
  • 1 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves, removed from stem
  • 1 tsp Fresh Rosemary, finely minced (optional)
  • 1/2 tsp Lemon Zest (from about half a lemon)
  • 1 tsp Kosher Salt (for butter seasoning)
  • 1/2 tsp Black Pepper, freshly cracked (for butter seasoning)
  • 2 large Turkey Thighs, bone-in, skin-on (Approx. 1 kg)
  • 1 Tbsp Olive Oil (for rubbing the pan)
  • 1 tsp Kosher Salt (for external seasoning)
  • 1/2 tsp Black Pepper (for external seasoning)

Instructions:

  1. Make the Compound Butter: In a small bowl, combine the softened butter with minced garlic, fresh herbs (sage, thyme, rosemary), lemon zest, 1 tsp salt, and 1/2 tsp pepper. Mix vigorously until evenly combined.
  2. Dry the Turkey: Remove the turkey thighs from the packaging. Pat them aggressively dry using paper towels. Place the dried thighs on a plate in the refrigerator, uncovered, for 30 minutes to further dry the skin (essential for crispiness).
  3. Prepare the Rub: Divide the compound butter into two portions: 2/3 and 1/3.
  4. Butter Under the Skin: Gently loosen the skin over the thigh meat using your fingers. Take the large 2/3 portion of butter and smear it directly onto the meat under the skin, ensuring even distribution.
  5. Butter Over the Skin: Use the remaining 1/3 portion of butter and rub it over the exterior of the skin. Season the skin generously with the extra 1 tsp salt and 1/2 tsp pepper.
  6. Preheat & Set Up: Preheat the oven to 425°F (220°C). Lightly grease the roasting pan and place the wire rack inside.
  7. Initial Roast (Searing): Place the turkey thighs skin-side up on the wire rack. Roast at 425°F (220°C) for 20 minutes to achieve a deep golden-brown crust.
  8. Lower the Temperature: Reduce the oven temperature to 375°F (190°C). Continue roasting for an additional 55–70 minutes. If the skin starts getting too dark, loosely tent the turkey with foil.
  9. Check for Doneness: Insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The Roasted Turkey Thighs with Garlic Herb Butter are done when the internal temperature reaches 175°F – 180°F (80°C – 82°C).
  10. Rest and Serve: Remove the thighs from the oven and transfer them immediately to a clean cutting board. Tent loosely with foil. Allow the turkey to rest for a full 15 minutes before carving or serving whole alongside the pan juices.