where is the turkey thighs

Finding the Turkey Thighs on a Whole Turkey

The turkey thigh is one of the most flavorful and versatile pieces of the bird. But if you want to cook just the thighs, you first need to know where to find them on a whole turkey. Locating the thighs is easy once you understand turkey anatomy. This guide covers simple tricks for identifying the thighs when preparing your holiday bird.

What is the Turkey Thigh?

The thigh is the upper segment of the leg on poultry Turkey thighs are covered in skin and contain a good amount of fat and connective tissue Thigh meat is darker and richer than the breast, The turkey thigh includes a round thigh bone and the leg drumstick attaches to it,

Identifying the Thigh on a Whole Bird

On a whole turkey, the thighs are tucked into the rear cavity, flanking the backbone. To find them:

• Flip the turkey over so the backbone is facing up. The thighs are inside the holes on either side.

• Look for the protruding drumstick bone. The thigh is right above this, where the drumstick attaches.

• Pull the drumstick outward to pop the thigh out of the cavity.

• The thigh is the thick, fatty piece of meat between the drumstick and turkey body.

• Run your fingers along the bone to find where the drumstick ends and thigh begins.

The thighs are covered by a layer of skin and subcutaneous fat. Pull this back to further expose the thigh meat if desired. Most whole turkey thighs weigh around 1-1.5 lbs.

Separating Turkey Thighs from the Carcass

Once you’ve identified where the thighs are, removing them takes just a few easy steps:

• Flip the turkey over and pull one drumstick outwards. This exposes the thigh joint.

• Feel for the hip joint between the thigh and body. Cut through this hip joint.

• Twist and snap the thigh bone away from the hip socket to fully detach the thigh.

• Repeat on the other side to remove the second thigh.

Now you have two whole thighs ready for preparing! This same method works for removing bone-in, skin-on thighs from chicken and other poultry as well.

Locating Thigh Meat on a Turkey Breast

Whole turkey breasts don’t contain thighs. But some turkey breast roasts include a portion of thigh meat. Here’s how to find it:

• Turkey breast roasts with thigh meat will have a section of darker meat.

• This darker section will be near the thinner “tail” end of the breast.

• The color demarcation between breast and thigh meat is visible on the surface.

• The thigh portion may also contain a section of back or hip bone.

• Check for bones and be sure to cook the thigh meat to 175°F, not 165°F like the breast.

Why Cook Turkey Thighs?

There are many benefits to preparing just turkey thighs:

• Easy to cook smaller batches for holidays or family meals. A whole thigh serves 1-2 people.

• Thighs have more fat and flavor versus turkey breast. They are hard to overcook.

• The rich taste provides a welcome break from lean breast meat.

• Allows mixing light and dark meat between thighs and breast.

• Leaves the breast intact for roasting or using in other dishes.

• Cooks faster than a whole turkey. Thighs take 1-2 hours at 350°F.

Overall, locating and removing the thigh portions from a whole turkey or turkey breast roast lets you enjoy delicious dark meat however you please. Trust your senses of touch and sight to find the thighs, then delight in cooking these juicy cuts to perfection.

Tips for Preparing Turkey Thighs

Once you’ve located and removed the turkey thighs, here are some tips for cooking them to maximize flavor:

• Brine turkey thighs in saltwater for added moisture and seasoning.

• Apply an herb rub under the skin for great flavor penetration. Try rosemary, thyme, sage.

• Roast turkey thighs in the oven at 300-350°F until reaching 175°F internal temperature.

• Grill turkey thighs over medium heat for crisp skin and juicy meat.

• Braise thighs in broth with veggies for pull apart, fall-off-the-bone meat.

• Fry turkey thighs in oil until deep golden brown outside and 165°F inside.

• Make turkey thigh confit by poaching in fat and then crisping the skin.

• Smoke turkey thighs low and slow on a grill or smoker for 4+ hours.

• Slice cold roasted thighs for sandwiches, tacos, soups, and casseroles.

• Dice or shred thigh meat for chilis, stir fries, pastas, and other dishes.

With proper seasoning and cooking, turkey thighs are one of the tastiest underrated parts of the turkey. Finding their location on a whole or partial bird takes just minutes. Now get ready to unlock their full flavorsome potential in your holiday meals.