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On this aromatic bed arrange the dark meat then put the white meat on top.
Roast turkey thighs nytimes. Remove thighs from refrigerator about 30 minutes before. For extra flavor marinate the turkey thighs overnight. 50 minutes per kilo.
Pat the turkey dry with paper towels. Marinate in refrigerator for 5 or 6 hours. If needed season with salt and pepper.
More than most things you place in your oven turkey needs to be checked in on regularly. Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Remove the turkey as it finishes cooking and cover tightly with foil.
Baste thighs with pan juices every 30 to 40 minutes during cooking process. Remove foil and roast for the last 30 minutes of cooking time to brown. Heat 1 tablespoon oil in a skillet over medium heat and brown turkey thighs on both sides starting skin side down 2 minutes on each side.
Rub the garlicherb butter mixture all over the browned turkey thighs. Roasted Turkey Thighs When the breast has been in for an hour and legs have been in the oven for 30 minutes remove the pan from the oven and add the thighs. Turn heat on high and whisk in flour a little at a time for desired thickness.
Season with salt and pepper. Strain leftover broth into a small pan. Place turkey and vegetables on a serving platter.
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