Turkey thighs are a delicious substitute for chicken. Turkeys are known for their delicious dark flesh and crispy tanned skin. Cooking turkey thighs is a lot easier than cooking a whole turkey, making it a great choice for cooking at night. Learn how to bake in the oven and direct heat, slow cooking, or braise turkey thighs to perfection.
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Method 1 of 4: Roasting Turkey Thighs (in Oven)
Step 1. Preheat the oven to 175ºC
Step 2. Skin the turkey thigh
Grasp the skin near the bone and gently pull it toward the top of the thigh. Don't peel it off; peel only part of it, so you can put the butter and spices under the skin.
- Turkey thighs are much larger than chicken thighs, so you only need one thigh per person (two thighs per person at most).
- According to a recent study, poultry doesn't need to be washed, and in fact can spread bacteria around kitchen surfaces. There is no need to wash the turkey after removing it from the package.
Step 3. Spread 1 tbsp butter on the meat of each turkey thigh
This will keep the meat tender during roasting. For larger thighs, you can use up to 3 tablespoons of butter.
- To make the butter easier to spread, adjust it to room temperature before applying it.
- Use olive oil instead of butter if you're concerned about the calorie count.
Step 4. Season the turkey
With the skin pulled out, sprinkle salt and pepper all over the turkey leg. For a richer taste, try rubbing 1 tablespoon of sliced herbs onto a buttered turkey with the skin still pulled. Rosemary, thyme, and saga are spices that go well with turkey.
Step 5. Pull back the skin so that it covers the meat and spread the butter
Pull back the turkey skin so that it covers the meat and apply 1 tbsp (or more, up to 3 tbsp) butter on the outside of the turkey skin. Doing so will make the skin of the turkey crispy when roasted.
Step 6. Sprinkle salt and pepper on the skin
Use just enough salt and pepper to bring out the turkey's best flavor.
Step 7. Place the turkey thighs in the pan
Use a pan large enough to fit all of the thighs without stacking them. If you want to contain the stock, use a metal grill rack over a drip pan.
Step 8. Roast turkey thighs
Bake turkey thighs for 45 minutes in the preheated oven. Flip and bake for another 45 minutes. Insert a meat thermometer into the thickest part of the meat. The turkey thigh is done when the temperature reaches 82ºC.
- To keep the turkey juicy, you can sprinkle it with a turkey dropper or spoon. Use turkey stock drops as a sprinkling liquid or sprinkle with very melted butter.
- Cooking the larger thighs can take up to 2 hours to finish.
Step 9. Let the meat rest for 15 minutes before serving
This will give the broth time to seep back into the meat, making the meat runny. Serve whole or separate the meat from the bones.
Method 2 of 4: Grilling Turkey Thighs Over Direct Heat
Step 1. Heat a gas or charcoal grill to medium heat
Roasting turkey thighs over direct heat takes almost an hour, and it's important to keep the temperature at around 150ºC so that they don't burn or undercook.
Step 2. Season the turkey thigh
Sprinkle salt and pepper all over the meat. If you want to add other spices and seasonings, apply the spice mixture all over the thighs to coat the skin. Try these delicious combinations:
- For spicy turkey thighs: mix tsp cayenne pepper, tsp garlic powder, tsp black pepper, and tsp salt
- For herb-coated turkey thighs: mix tsp dried basil, tsp dried thyme, tsp garlic powder, and tsp salt.
Step 3. Cook the thighs on a side that is not exposed to direct heat for an hour
Place the thighs on an area of the grill that is not exposed to direct heat, as direct heat will cook them too quickly.
Step 4. Turn the thighs every 10 minutes
Do this to make sure the turkey thighs cook evenly on all sides. Continue until each side is golden brown and crisp.
Step 5. Check the internal temperature of the turkey thigh
Insert a meat thermometer into the thickest part of the thigh. The turkey thigh is done when the inside temperature reaches 82ºC.
Method 3 of 4: Using Slow Cooker
Step 1. Skin the turkey thigh
Use thigh meat sparingly in your slow cooker. Since turkey skin doesn't get crispy when cooked in a slow cooker, it's a good idea to remove it before cooking it.
Step 2. Season the turkey with salt and pepper to taste
Step 3. Place the turkey thighs in the slow cooker
Because turkey thighs are so large, you may have trouble getting more than two thighs in. You can also cut the ends of the bones if necessary.
Step 4. Stir in the chicken stock until it covers the turkey thighs
The broth is needed to season the turkey and help it cook evenly and slowly in the slow cooker. Fill the slow cooker until the turkey thighs are completely submerged.
- For extra flavor, add a packet of onion soup seasoning to the pot.
- Or add: 1 tsp salt, 1/2 tsp pepper, and 1 tsp garlic powder.
Step 5. Cover and cook on low heat for 8 to 9 hours
Calculate beforehand so that the turkey thigh is ready to be served for dinner.
Step 6. Let the turkey thighs cool
Transfer the thighs to a plate or heat-resistant surface and let cool for 5-10 minutes.
Step 7. Separate the meat from the bones
The turkey is perfect served with your favorite sauce with noodles or rice. You can also add it to casseroles or soups.
Method 4 of 4: Boiling Turkey Thighs
Step 1. Place the turkey thighs in a large saucepan
Make sure the pot is big enough to hold all the thighs you want to cook.
Step 2. Add water or chicken stock until it covers the thighs
Fill the pan to a few inches from the edges, rather than filling it to the very edge of the pan. The turkey thigh should be completely submerged.
Step 3. Season the water or stock
Add 1 tsp salt, 1/2 tsp pepper and any other seasoning you want. The seasoned water will seep into the turkey as it cooks.
Step 4. Boil turkey thighs for about 60 minutes
Bring to a boil until bubbly, then reduce heat slightly until it boils but doesn't splatter. After an hour, insert a meat thermometer into the thickest part of the meat. The turkey thigh is done when the internal temperature reaches 82ºC.
Step 5. Drain the turkey thighs and allow to cool
Pour into a draining container to drain the water, then let the meat cool for about 10 minutes before continuing.
Step 6. Peel and separate the flesh
Carefully make sure the small bones have been removed. Use the meat to make barbecues, soups, or casseroles.
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