What Temperature Turkey Thigh?

With succulent, roasted turkey thighs, transform your holiday dinner into a memorable experience. The tastiest part of the bird cooked to tender perfection. Flavor and tenderness all in one, it conveniently holds a fair amount of fat while delivering a lean high-protein portion. Who says you can’t have the best of both worlds?.

For a foodie-mom like me, the holiday season is busy. Don’t get me wrong, I love the holidays. However, this is typically the point at which everyone in my home becomes extremely impatient for dinner.

We recommend that you remove the bird from the oven when the breast temperature reaches 165 degrees and the thickest part of the thighs reaches between 170 and 175 degrees.

Roasted Turkey Thighs Recipe Ingredients

I firmly believe that there is no need to overcomplicate things when cooking. That’s why I made this recipe for turkey with simple, readily available ingredients:

  • Turkey Thighs – Of course, the star of the show!
  • Salt and Black Pepper – It’s important to use coarse pepper, even if it’s just for adjusting the taste. This is because finer peppers can easily burn, nullifying a lot of the peppery taste.
  • Unsalted Butter – I used the unsalted kind here to control the flavor of the whole dish. It also lets the authentic smooth taste of butter take its full effect on the meat.
  • Garlic – Peeled and finely minced garlic will easily add a mouthwatering aroma to the dish.
  • Sage – this herb has a pungent earthy flavor that’s almost peppery with undertones of mint and eucalyptus.
  • Rosemary – It definitely looks piney, but it adds a sweet earthy herbal scent and flavor to the dish.
  • Paprika – offers a pungent with a hint of sweetness from bell peppers. Adds a deep flavor to the turkey thigh
  • Parsley – Parsley doesn’t really have much flavor, but it definitely brings a lot of freshness.
  • Onions – This ingredient releases a lot of sweetness as it caramelizes during roasting. The flavor blends harmoniously with the natural juices.
  • Celery – This veggie has a robust herby flavor that adds freshness to the dish. It’s super crunchy and full of fiber.
  • Thyme – This aromatic herb kicks the flavor up on the veggies, making them so delicious even the kids will love them.

Alternative Ingredients

I would try to stick as closely as I could to the ingredient list. Nevertheless, I am aware that some of these ingredients may not be easily accessible in all regions of the world. So that you can make this version of turkey thighs as similar as possible, here are some suggested substitutes:

  • Basil – This can replace the parsley and sage. Although it has a distinct flavor different from sage, it has the same level of flavor intensity. This herb also provides the same kind of freshness as parsley.
  • Cayenne Pepper – You can use this in place of paprika but just be careful because it can add a punch of heat to the dish.
  • Margarineit’s a great alternative if you don’t want to use dairy. Margarine is made from vegetable oils.

Tips for Roasting Turkey

Keep a shot of water in the oven. When roasting your turkey thighs, this will prevent them from drying out.

Elevate the meat. Place the vegetables you’re using for dinner, such as potatoes and carrots, under the turkey to create a small air gap.

The turkey meat will cook much more quickly as the hot air roasts it all over while roasting the vegetables. And if you don’t have an oven rack, this is great too.

Keep the juices. You can use those drippings for basting or to make gravy because they are packed with flavor.

Serving and Storage Instructions

Remove the bones from any leftover roasted turkey thighs after letting them cool to room temperature. Put the meat in a refrigerator container that is airtight. It should last for about 3 days.

It’s just as simple to reheat leftovers as it is to prepare the dish. I frequently advise using the same technique you used to prepare a dish to reheat it. Therefore, for this recipe, you can roast it in the oven for 5 to 10 minutes at 300 to 350 degrees Fahrenheit (150 to 177 degrees Celsius).

Basting isn’t necessary when roasting. However, if you do this, you can bast it every 30 minutes. Keep the door closed as much as possible to prevent the oven’s temperature from dropping.

The skin of the turkey will become crispier if fat is rubbed on it or basted on it. Naturally, you want to ensure that the temperature is high at all times.

If the temperature in your oven is too low, the fat in the skin won’t render, resulting in rubbery skin and dry meat. Additionally, the turkey thighs may stop cooking even though not all of the fat has been completely rendered.

What Goes with Turkey Thighs?

A good turkey meal always includes the best sides. No matter the occasion or whether you’re in the mood for some juicy roasted turkey thighs, you can always make these incredible sides to round it out.

Turkey and potatoes go well together, especially if you make Roasted Potatoes and Carrots. This combo is always a winner for Thanksgiving.

You are aware that Garlic Mashed Red Potatoes would go well with this recipe for turkey because it calls for garlic.

Another well-liked dish that goes with this recipe is seasoned rice. Though it contains a lot of carbohydrates, I enjoy the complexity of the flavors in this combination. What’s wrong with carbs, anyway?.

Tips & Notes:

  • Keep a shot of water in the oven – this will help in keeping your turkey thighs from drying out when roasting.
  • Elevate the meat – If you’re making dinner with veggies like potatoes and carrots, place them under the turkey to create just enough space for air to pass through. The hot air will roast the veggies and at the same time, it roasts the turkey meat all around, cooking it much faster. This is also great if you don’t have an oven rack.
  • Keep the juices – Those drippings hold a ton of valuable flavor which you can use for basting or turn into gravy.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition Information:


Is turkey done at 165 or 180?

Hold the thermometer still until the numbers stop to properly read the temperature. The turkey is cooked if it reaches a temperature of between 160 and 165 degrees F.

Where is the thigh on a turkey for thermometer?

Insert the thermometer into the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing of a whole turkey when cooking it. Be sure the thermometer doesn’t come in contact with any bone, gristle, or pan.

Is a turkey fully cooked at 165 degrees?

Hold the thermometer in place. The turkey is cooked when it reaches 165 degrees Fahrenheit or higher.

Do you cook a turkey at 325 or 350?

For a 10-13 lb. turkey (weight with giblets): Bake for 1 1/2–2 1/4 hours at 350 degrees. For a 14-23 lb. turkey (weight with giblets): Bake for 2–3 hours at 325 degrees.