Perfectly Juicy Oven-Roasted Turkey Thighs

Serves: 4

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Difficulty: Easy

Ingredients:

• 2 free-range bronze turkey thighs (about 500g each)
• 2 tbsp olive oil
• 1 tbsp butter
• 4 garlic cloves, crushed
• 1 small onion, sliced
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp smoked paprika (optional)
• 100ml white wine or chicken stock
• Lemon wedges, to serve

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Season the turkey thighs generously with salt, pepper, rosemary, thyme, and smoked paprika (if using). Rub with olive oil and set aside.
3. In a large ovenproof skillet or roasting dish, melt the butter over medium heat. Add onion and garlic, and sauté for 2–3 minutes until fragrant.
4. Place the turkey thighs skin-side up on top of the onions and garlic. Pour in the wine or chicken stock around the meat (not over it) to keep it moist.
5. Roast uncovered in the preheated oven for 1 hour 10–20 minutes, or until the internal temperature reaches 74°C (165°F) and the skin is golden and crisp. Baste once or twice with pan juices during roasting.
6. Rest the turkey thighs for 10 minutes before slicing. Serve with pan juices, roasted vegetables, or mashed potatoes, and a wedge of lemon for brightness.