Description
These Maple Mustard Roasted Turkey Thighs are perfectly tender and flavorful, featuring a sweet and smoky glaze made from maple syrup, Dijon mustard, fresh herbs, and smoked paprika. Roasted low and slow in the oven with aromatic vegetables, this comforting dish is ideal for a family meal or special occasion.
Ingredients
Units
Scale
Glaze
- 1/2 cup unsalted butter
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon smoked paprika
- 2 tablespoons Dijon mustard
- 1/2 cup maple syrup
Turkey
- 2 bone-in turkey thighs with skin, washed and dried (about 2-3 lb total)
- 1 teaspoon salt
- 1/2 teaspoon pepper
Roasting Bed
- 1 cup water
- 1 large onion, roughly chopped
- 5 stalks celery, cut into 2 inch pieces
- 5 carrots, cut into 2 inch pieces
- 4 sprigs rosemary
- 2 sprigs thyme
Instructions
- Preheat Oven: Preheat your oven to 350℉ (175℃) to ensure it’s at the right temperature for roasting the turkey thighs evenly.
- Make the Glaze: In a small saucepan, melt the unsalted butter over medium-high heat. Add the chopped rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup. Stir well and bring the mixture to a boil, then remove it from the heat to let the flavors meld.
- Prepare Turkey: Score the skin of the turkey thighs to help the glaze penetrate and crisp the skin. Season both thighs generously with salt and pepper. Pour about half of the maple mustard glaze over the turkey thighs and toss to coat all sides thoroughly.
- Prepare Roasting Pan: In a roasting pan, add the cup of water followed by the chopped onion, celery, carrots, rosemary sprigs, and thyme sprigs. Place a roasting rack on top of the vegetables in the pan.
- Arrange Turkey: Place the turkey thighs skin side up on the roasting rack. Brush the remaining glaze on top of the thighs to achieve a glossy, flavorful coating.
- Roast: Roast in the preheated oven for approximately 1 hour and 30 minutes. Baste the thighs every 30 minutes with the pan juices to keep them moist and flavorful. Roast until the internal temperature reaches 170°F-175°F (77°C-79°C) for perfect doneness.
- Rest: Remove the turkey thighs from the oven and cover loosely with aluminum foil. Let them rest for 10 minutes to allow the juices to redistribute before slicing and serving.
Notes
- Turkey thigh size varies; if using smaller thighs, check the internal temperature after 1 hour and 30 minutes to avoid overcooking.
- Adjust quantities and add more thighs if serving more people.
- You can strain the pan juices through a sieve and drizzle over the sliced turkey or use the liquid to prepare a delicious gravy.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- For longer storage, freeze leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 turkey thigh (approx. 6 oz cooked)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
