Roasted turkey thighs and drumsticks with dates and prunes are ideal for a small holiday dinner when a whole turkey is too much. Tender, flavorful turkey legs with white wine gravy and a hint of citrus are perfect for Thanksgiving, Christmas, or anytime you feel like celebrating.

If you love these roasted turkey thighs, you will also love the Christmas roast with chestnuts and figs, a slow-roasted leg of lamb in a parcel or stuffed chicken with tomatoes & feta!

Two roasted turkey thighs with drumsticks on a platter with herbs and dry fruit, and gravy. Serving utensils are on one side and a bowl with gravy on the other.

Why this recipe sings

It is guaranteed. This roasted turkey thighs recipe will be the talk of the table. It is succulent, decadent, and melts in your mouth. The white wine gravy is sweet and savory with hints of citrus.

Roasted turkey thighs and drumsticks are great when a whole turkey is too much—and there is no need for basting. The dry brining and the marinade are wonderful for tender, succulent turkey meat.

The turkey legs are dry-brined for at least 24 hours in the refrigerator. Dry brining is a foolproof method for crisp, golden skin and tender, moist meat. Just mix sea salt with dry herbs and pepper, massage into the turkey and a day or two later, you will have the most succulent turkey of your life.

The turkey thighs and drumsticks are dry brined with dried rosemary, thyme and sage, sea salt, and pepper. You’ll need to start at least a day ahead. If you have the space in your refrigerator and the time, starting two or three days ahead is even better.

Here is what you need

Two raw turkey thighs with drumstick on a black platter.

This recipe needs two turkey thighs with drumsticks and serves four to six people.

Ingredients to make roasted festive turkey thighs.

Oranges and lemons. The gravy develops fabulous flavor with citrus notes combined with the sweetness of the dried fruit.

Extra virgin olive oil. My favorite oil for cooking.

Dry white wine, ground mustard, and chicken broth. Substitute broth or water for the white wine.

Onion and garlic. A bit of both is used for the marinade.

Medjool dates and dried prunes. I adore Medjool dates and use them in various recipes and eat a couple as a snack. Dried figs and apricots are suitable substitutes for this recipe.

Fresh herbs. Fresh oregano, thyme, sage, and rosemary are great for the marinade. You can use whatever you have in any combination. All four or just one fresh herbs will do. If you don’t have any use only dried versions.

Dried herbs. Various dried oregano, thyme, sage, or rosemary are mixed with coarse sea salt to create the dry brine seasoning. A Greek or Italian mix will do just as well.

Coarse sea salt and freshly ground pepper.

How to make this recipe

Dry brine the turkey thighs

Mix the dry brine. Mix the coarse sea salt, pepper, and dried herbs in a small bowl.

A hand lifting the skin from a turkey thigh with coarse salt and dried herbs on a wire rack.

Pat the turkey legs dry. Pat the outside of the turkey dry with paper towels.

Gently loosen the skin. 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.

Season the skin. Sprinkle the leftover brine mixture over both turkey legs’ skin.

Turkey thighs with drumsticks with coarse salt and dried herbs on a wire rack.

Refrigerate. 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

Turkey thighs with marinate all over them in a baking pan.

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 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.

Food safety tip. Use a good meat thermometer and measure the inner temperature of the thickest part of the thigh at around the two-hour mark. The turkey is fully cooked and ready for consumption at 165 °F / 75 °C.

A roasted turkey thigh with sliced meat, some fresh herbs and dried fruit on a plate.

Side dishes for roasted turkey thighs

Make a fabulous Greek grazing board with many sweet and savory choices for your festive table. Add to it pieces of our amazing fig tart with phyllo crust. Next, enjoy this delicious roasted turkey recipe with a sweet potato gratin with Gruyère and prosciutto, a decadent Greek turkey stuffing with sausage and crispy golden rosemary potatoes with parmesan. Add a big fresh salad like the traditional Greek lettuce salad-maroulosalata. For dessert, try our almond pastry triangles – trigona, melomakarona cookies with honey and white-as-snow delicious kourabiedes.