Maple Mustard Roasted Turkey Thighs
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This Maple Mustard Roasted Turkey Thighs give you all the flavor and celebration of a holiday turkey dinner, without the commitment of cooking a whole bird. Perfect for two, these turkey thighs are juicy, golden and glazed with the perfect maple mustard glaze.
Roasted Turkey Thighs
I love a good turkey dinner, but I don’t always want to cook a whole turkey. Sometimes, I just want a turkey dinner for Remo and I and turkey thighs? Now that’s my sweet spot. They’re meaty, flavorful and so much easier to handle. And when you roast them in a sticky maple mustard glaze that caramelizes beautifully without drying the meat? Heaven!
This recipe is perfect for when you want a holiday dinner without the full production. It’s simple, foolproof, and honestly, better than the whole bird.
Why You’ll Love These Roasted Turkey Thighs
- Crispy, sticky, caramelized skin. The maple mustard glaze gives you that perfect golden finish, no basting required.
- So juicy it practically falls off the bone. Turkey thighs stay moist and tender, even if you forget them in the oven for an extra five minutes.
- Perfect for small gatherings. Holiday flavors, weeknight effort.
- Balanced flavor. The sweet maple, tangy mustard, and herby garlic play perfectly together.
- Make-ahead friendly. You can prep the glaze and season the thighs a day ahead, just pop them in when ready to bake.
Ingredients and Tips
- Turkey: I used bone-in skin-on turkey thighs because I wanted something juicy and full of flavor. Make sure you pat them dry with paper towels. If you’re using boneless, they will cook about 15 to 20 minutes faster.
- Maple syrup: Real maple syrup makes a difference. Avoid the pancake syrup stuff, it will burn faster and doesn’t taste the same.
- Dijon mustard: For tang and depth. You can mix half Dijon and half grainy mustard if you wish.
- Garlic and Herbs: Fresh thyme and rosemary are best.
- Temperature: Turkey thighs are done between 170–175°F (77–79°C) for that perfect tenderness. Anything higher and they’re start to dry out.
- Glaze burn tip: If you notice the glaze darkening too quickly, just tent the thighs loosely with foil during the last 20 minutes. Keeps the skin pretty and the sugar from over-caramelizing.
First up, grab a small saucepan and melt some unsalted butter over medium-high heat. Then, just toss in the fresh rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup. Stir it all together and bring it to a boil, then take it off the heat.
Now, score the skin of the turkey thighs and season them with salt and pepper.
Next, add a cup of water to your roasting pan. Chop up a large onion, some celery, and carrots, and throw them in there with a few sprigs of rosemary and thyme. Place a roasting rack right in the pan.
Place your turkey thighs on the rack, skin side up, and brush them with half the glaze. Pop them in the oven preheated to 350℉. Roast for about 1 hour 30 minutes, and remember to baste the thighs every 30 minutes with the remaining glaze. Chicken internal temp around 1-hour mark, you’re aiming for an internal temperature of 170°F and 175°F.
Finally, take the thighs out of the oven and cover them with aluminum foil. Let them rest for about 10 minutes. This is the secret to really juicy turkey. After that, they’re ready to slice and serve!
Serve Turkey Thighs With
These thighs go with everything, but if you want a cozy, full meal:
Mashed Potatoes
Harvest Rice
Sweet Potato Casserole
World’s Best Cranberry Sauce
Frequently Asked Questions
What makes turkey thighs better than breast meat?
Turkey thighs are naturally more flavorful and stay juicy even after long roasting times because they have a bit more fat and darker meat.
Can I make this recipe with chicken instead?
Yes, you can use bone-in chicken thighs instead of turkey. Just reduce the roasting time to about 45 to 50 minutes at 350°F until they reach 165°F internally.
Do I need to marinate the turkey first?
No, this glaze acts as both a marinade and a baste while it cooks. The flavors develop beautifully in the oven.
Can I make these ahead of time?
Yes, you can roast the turkey thighs up to two days in advance. Reheat them covered in foil at 325°F until warmed through.
How do I prevent the glaze from burning?
Maple syrup can caramelize quickly at high heat. Cooking at 350°F helps, but if you notice the skin browning too fast, tent the thighs with foil during the last 20 minutes.
How do I know when the turkey is done?
Use an instant-read thermometer. The internal temperature should be between 170°F and 175°F in the thickest part of the meat. Let them rest before slicing so the juices stay inside.
Can I freeze leftovers?
Yes, these freeze beautifully. Store them in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat gently in the oven.
Storage
Let any leftovers cool to room temperature before storing them. Place the turkey in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze the cooked turkey thighs. Wrap them tightly in aluminum foil or plastic wrap, and then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months.
Discover More Delicious Turkey Recipes
- Instant Pot Turkey Breast
- Roast Turkey Breast with Saucy Cranberry Sauce
- How to Roast a Turkey
- Air Fryer Turkey Breast
- Slow Cooker Turkey Breast
- Air Fryer Turkey Wings
- Turkey Meatballs
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Maple Mustard Roasted Turkey Thighs
Video
Ingredients
- ½ cup butter (unsalted)
- 1 teaspoon rosemary (fresh, chopped)
- 1 teaspoon thyme (fresh, chopped)
- 1 tablespoon smoked paprika
- 2 tablespoon dijon mustard
- ½ cup maple syrup
- 2 turkey thighs (bone in w/ skin, washed and dried (about 2-3 lb))
- 1 teaspoon salt
- ½ teaspoon pepper
- 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350℉.
- In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
- Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about ½ of the maple/mustard mixture over the thighs and toss.
- Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
- Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
- Roast for 1 hour and 30 minutes or until the internal temperature reads 170°F-175°F, basting every 30 minutes with the juices from the pan.
- Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.
Notes
- My turkey thighs were quite big, so one was big enough to feed 2 people. If thighs are smaller then check the internal temperature after about 1.5 hours.
- You can always cook more turkey thighs if looking to serve more people.
- You can strain the remaining liquid through a sieve and drizzle it over the turkey, or use it to make a gravy with it.
- Store leftover turkey in an airtight container in the refrigerator for 3 to 4 days.
- Freeze this stored in airtight containers for up to 3 months!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
