Oven Roasted Turkey Thighs Food

AMAZINGLY SUCCULENT ROAST TURKEY THIGHS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle flour into oven bag and place it in a 9x11-inch pan.
• Spread onion, celery, and carrot pieces on the bottom of the bag. Rinse turkey thighs and pat dry with paper towels. Rub olive oil under the skin and on the outside of the thighs.
• Sprinkle seasoned salt liberally on turkey thighs and rub it under the skin (see Cook's Note). Arrange thighs on top of vegetables. Close the bag with the tie. Make six slits in the top of the bag with a sharp paring knife. Place pan in the oven, making sure oven bag does not touch top heating element.
• Roast until an instant-read thermometer inserted into the thigh meat reaches 165 degrees F (74 degrees C), about 1 hour.

EASY ROASTED TURKEY THIGHS

Steps:

• Preheat the oven to 350 F.
• Pat the turkey dry with paper towels.
• Season with salt and pepper.
• Lift the turkey skin and stuff it with the softened butter, then pat it down in an even layer (gently).
• Place the thighs in the baking pan.
• Roast the turkey thighs for 50-60 minutes or until the thermometer shows the turkey is cooked to 170 degrees.

OVEN-ROASTED TURKEY

Steps:

• Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry.
• Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving.

THE BEST ROASTED TURKEY

Steps:

• Adjust a rack in the lowest position and preheat oven to 325 degrees F.
• Remove any turkey parts from the neck and breast cavities and reserve for other uses if desired. Dry the bird well with paper towels, inside and out. Salt and pepper the inside of the breast cavity and stuff the onion, garlic, herbs, and bay leaves inside. Set the bird on a roasting rack set in a roasting pan breast-side up. Brush generously with half of the butter and sprinkle with salt and pepper. Tent the bird with foil.
• Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F in the thigh of the bird, about 45 minutes more.
• Remove the turkey from the oven and set aside to rest for 15 minutes before carving. Carve and serve.

HERB-ROASTED TURKEY THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine room temperature butter with thyme, rosemary, parsley, garlic powder, cayenne, salt, and pepper. Set aside.
• Pat turkey thighs dry with a paper towel; season with salt and pepper.
• Place potatoes, onions, and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Add turkey thighs and rub herb butter over the meat and under the skin. Top with lemon zest and juice.
• Bake in the preheated oven for 30 minutes. Continue to bake, basting turkey with its own juices after 15 minutes, until no longer pink in the centers, about 30 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ROASTED TURKEY THIGHS

Steps:

• Gather the ingredients and heat the oven to 350 F.
• Pat the turkey dry with paper towels. Never rinse the turkey before cooking it because the bacteria on the meat's surface will aerosolize and spread around your kitchen. A good pat dry is a reliable procedure and enough for the seasonings to adhere to the skin.
• In a small bowl, combine the softened butter, salt, pepper, garlic, thyme, and sage and mix well.
• Loosen the skin from the meat and rub some of the butter mixture into the meat. Smooth the skin back over and rub the remaining butter mixture on the skin.
• Place the thighs in a roasting pan and pour the broth around the turkey.
• Roast the turkey thighs for 60 to 70 minutes or until a meat thermometer registers 165 F when inserted in the meat away from the bone.
• Remove the pan from the oven, cover tightly with foil or the pan lid, and let rest for 10 minutes before serving. Enjoy.

EASY TURKEY THIGH DINNER

Steps:

• Preheat oven to 350°F.
• Heat ovenproof pan over medium to medium high heat.
• Season turkey thighs with salt and pepper.
• Brown turkey thighs on both sides. Remove to plate.
• Sautee' carrots, celery, onion and garlic in ovenproof pan for 4-5 minutes.
• Pour in chicken broth or water and chicken bullion to deglaze the pan.
• Return turkey thighs to the pan.
• Cover and bake for ~1 hour. Remove lid and bake 30-45 minutes or until turkey is brown and carrots are tender.

UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS

Steps:

• Preheat oven to 425°F.
• Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
• Place the turkey on the rack.
• Pour olive oil over the turkey portions to coat.
• Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
• Pour 1 cup of water into the bottom of the pan.
• Cover the roasting pan tightly with aluminum foil.
• Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
• Reduce oven heat to 350 F and continue to bake for another 45 minutes.
• At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
• You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
• When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
• You may also wish to use only turkey breast.
• As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
• These are always good served with butter along with the turkey.