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Herb-Roasted Turkey Thighs

Herb-Roasted Turkey Thighs

Create your own mini turkey roasts using deboned thigh meat and carrots. Roast the turkey with your favourite root vegetables - potatoes, carrots, turnip, parsnip, and onions.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine French
Servings 4 servings

Ingredients
  

  • 2 Turkey Thighs boneless with skin
  • 24 small Shallots peeled
  • 20 Fingerling Potatoes cut in half
  • 5 large Carrots divided, peeled – 3 cut into 2-inch pieces
  • 1 tbsp Fresh Sage chopped
  • 1 tbsp Fresh rosemary chopped
  • 1 tbsp Fresh Thyme chopped
  • 4 fresh bay leaves
  • 3 sprigs rosemary
  • olive oil
  • Salt and Pepper to taste

Instructions
 

  • Preheat oven to 400°F.
  • Place a large skillet in the preheated oven for 10 minutes.
  • Place thigh pieces, skin-side down, onto your work surface.
  • Cut one of the thick ends of the carrots the same length as the width of the thigh; this carrot will replace the bone.
  • Reconstruct the thigh around the carrot and tie well, as shown.
  • Cut the rest of those two carrots into 2-inch pieces and add to the others.
  • Lightly rub the skin with olive oil.
  • Mix the chopped herbs and rub onto both sides of the turkey thighs; season with salt and pepper. When the skillet is well heated, place thighs skin side down in the skillet; they will sizzle. Roast for 20 minutes.
  • Add the potatoes, shallots, carrot pieces, bay leaves, and the rosemary branches sprigs.
  • Sprinkle all with a little more salt and pepper, then drizzle some olive oil on top. Roast for another 30-40 minutes, stirring the potatoes and shallots once during roasting, until thighs are done and potatoes are tender.
  • Remove pan from oven, cover with foil, and let rest 10 minutes.
  • Place turkey – in slices – and vegetables on a serving platter.
  • Use pan drippings to make gravy with flour and chicken stock (about 2 cups), if desired.
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