Roasted turkey thighs are the secret weapon of a relaxed holiday kitchen. They give you all the golden-skin, festive-dinner glory without the stress of cooking a whole bird. These turkey thighs and drumsticks roast slowly with dates, prunes, wine, citrus, and herbs, creating a naturally rich, glossy gravy that tastes like caramel had a love affair with lemon.
The meat stays incredibly juicy, the skin crisps beautifully, and the whole dish feels like an effortless celebration. Whether you’re hosting a cozy gathering or treating yourself to a special dinner at home, this recipe brings all the holiday magic with none of the chaos.
Looking for more festive recipe ideas? Start with my easy cheese pie with kataifi pastry and Roquefort, then serve these turkey thighs as your centerpiece. End your meal with a slice of puff pastry apple pie, the perfect trio for a joyful holiday table.
Overview
Why you will love roasted turkey thighs
Here is what you need
- Turkey thighs & drumsticks: Rich, flavorful, naturally juicy — the perfect cuts for small holiday meals.
- Coarse sea salt: Used for your dry brine to season the meat thoroughly.
- Fresh rosemary & thyme: Tucked under the skin for aromatic depth.
- Extra virgin olive oil: Helps the herbs and salt cling and crisps the skin.
- Onion & garlic: Foundation aromatics that sweeten and deepen the roasting juices.
- Medjool dates & prunes: Add natural sweetness and body to the gravy as they soften and melt.
- Lemon & orange zest + juice: Brightens the rich turkey and fruit, giving your sauce a citrus sparkle.
- Dry white wine: Forms the backbone of your pan sauce, reducing into a silky, savory glaze.
How to make this recipe
Dry-brine the thighs
- Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
- Using your hands, loosen the skin over the thigh, separate it from the meat, and break through the membrane between the skin without tearing it. Do the same with the skin over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the skin you just loosened. Don’t neglect the back of the thighs. Sprinkle the leftover brine mixture over both turkey legs’ skin.
- Place the turkey legs on a wire rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for at least one day and up to three days.
Marinate and roast
- Preheat the oven to 200 °C / 390 °F.
- Put the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
- Place the turkey legs in a roasting pan. Pour the marinade all over the legs—massage the marinade in every nook and cranny.
- Tuck the dates and figs around the legs. Add the lemon and orange juice, wine, and stock to a bowl. Mix and pour all over the turkey legs and fruit.
- Cover with parchment paper and aluminum foil and bake for 2:30 to 3 hours.
- Uncover and continue roasting until skin is crispy and has a nice dark golden color, about 25 minutes.
Pro tips
- Dry brine longer if you can. Two days = deeper seasoning and crispier skin.
- Don’t tent the turkey while resting. The skin will steam and lose crispiness.
- Use a shallow pan. Helps the skin stay exposed to heat and crisp beautifully.
- If the sauce reduces too much: Add a splash of water or wine to loosen it at the end.
- Strain the sauce if you want it glossy. The fruit gives it texture; you get to choose the vibe.
Serving suggestions
- Spoon plenty of the citrusy dried-fruit gravy over the turkey — it’s the whole show.
- Serve with creamy mashed potatoes, Greek lemon potatoes, or crispy roasted potatoes to soak up the sauce.
- A bright salad like simple romaine, or tabouli-tabbouleh, balances the richness.
- Pair with a sweet potato gratin with Gruyère and prosciutto, and the must-have recipe of the holidays, our decadent Greek turkey stuffing with sausage.
- For dessert, serve almond pastry triangles, melomakarona cookies with honey and white-as-snow kourabiedes.
- Leftovers make a killer open-faced sandwich with a little gravy warmed on top.
FAQs about pork pot roast
Roasted Turkey Thighs With Dates and Prunes
Roasted turkey thighs and drumsticks with dates and prunes are ideal for a small holiday dinner when a whole turkey is too much.
Ingredients
- 2 turkey thighs with the drumsticks
- ¼ cup extra virgin olive oil
- 1 cup dry white wine
- 2 oranges medium size, zested and juiced
- 2 lemons zested and juiced
- 2 tablespoons fresh rosemary leaves chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves chopped
- 1 tablespoon fresh oregano
- 1 teaspoon ground mustard
- 2 garlic cloves minced
- ½ onion finally diced
- ½ cup Medjool dates pitted, halved
- ½ cup dried prunes pitted
For the dry brine
- 1 tablespoon coarse sea salt
- 1 teaspoon ground pepper
- 2 teaspoon dried herbs such as thyme, sage, and rosemary, ora blend
Instructions
Dry brine the thighs
- Mix the coarse sea salt, pepper, and dried herbs in a small bowl.
- Using your hands, loosen the skin over the thigh, separate it from the meat, and break through the membrane between the skin without tearing it. Do the same with the skin over the drumsticks. Rub a couple of teaspoons of the brine mixture into the meat under the skin you just loosened. Don't neglect the back of the thighs. Sprinkle the leftover brine mixture over both turkey legs' skin.Place the turkey legs on a wire rack on a rimmed baking sheet or roasting pan and refrigerate uncovered for at least one day and up to three days.
Preheat the oven to 390°F / 200°C.
- Put the mustard, garlic, onion, rosemary, sage, thyme, lemon and orange zest, sea salt, pepper, and olive oil in a bowl and mix well.
- Place the turkey legs in a roasting pan. pour the marinade all over the legs. With your hands, wearing gloves if you prefer, massage marinade in every nook and cranny.
- Tuck the dates and figs around the legs. Add the lemon and orange juice, wine, and stock to a bowl. Mix and pour all over turkey legs and fruit.
- Cover with parchment paper and aluminum foil and bake for 2:30 to 3 hours.
- Uncover and continue roasting until skin is crispy and has a nice dark golden color, about 25 minutes.
- Remove the pan from the oven, cover tightly with foil, and let rest for ten minutes before serving. Enjoy.
Notes
Food safety first. Use a meat thermometer and measure the inner temperature of the thickest part of the thigh at around the two-hour mark. The thighs are fully cooked and ready for consumption at 165 °F / 75 °C.
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.
Nutrition
Calories: 416kcalCarbohydrates: 23gProtein: 35gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 1006mgPotassium: 775mgFiber: 4gSugar: 15gVitamin A: 376IUVitamin C: 36mgCalcium: 100mgIron: 5mg
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