Oven-Roasted Spiced Turkey Thighs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
To ensure that turkey thighs are extra juicy and crispy when roasting, brush them under the skin with butter. For a more pronounced, vibrant flavor, pre-mix the butter with lemon juice and Old Bay seasoning. This popular American seasoning, originally intended for seafood, has long been considered a versatile seasoning and is also suitable for vegetable and meat dishes. It's based on celery, bay leaf, pepper, paprika, and a host of additional spices that will impart a luxurious, festive aroma to your turkey.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tbsp (45 g) butter at room temperature
- 5 tsp. Old Bay seasonings
- 1 tbsp. freshly squeezed lemon juice
- 2 turkey thighs with skin and bone (about 1 kg total)
- Coarse salt and ground pepper
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Recipes with similar ingredients: butter, Old Bay seasoning, lemon juice, turkey
Cooking the dish according to the recipe:
- Preheat oven to 450°F (230°C). In a small bowl, whisk together the butter, Old Bay seasoning, and lemon juice. Rinse the turkey thighs and pat dry with paper towels. Gently insert your fingers between the skin and the meat to loosen the skin slightly. Spread the butter mixture evenly under the skin of each thigh. Season with salt and pepper.
- Place the turkey thighs in a 9 x 13-inch baking dish and roast until crispy and the juices run clear when pierced with a knife (a thermometer inserted into the thickest part of the thigh should read 165°F), 35 to 40 minutes. Let the turkey rest for 10 minutes before slicing.
Author of the recipe - Martha Helen Stewart is an American businesswoman, television host, and writer.
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