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!
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
This recipe needs two turkey thighs with drumsticks and serves four to six people.
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.
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.
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
- 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.
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.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
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Roasted Turkey Thighs With Dates and Prunes
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
Nutrition
These look great. I have added them to my Christmas list.
Thank you so much Megane! x Jenny
I made these turkey thighs for our Sunday dinner and the whole family loved it. The sweetness of the dates and prunes really made the thighs pop for us.
So happy you made this recipe, Marta! Thank you so much! x Jenny
Loving this turkey recipe, I am saving it for my Thanksgiving menu ideas board as I want to serve this turkey dish to my family this year instead of making the traditional. Dates and prunes are the perfect addition.
Thank you so much, Adriana! I am so happy you want to try the recipe! x Jenny
I love a good turkey thigh recipe! I am always looking for festive recipes for the holiday, so this is perfect for me! Pinned to make later 🙂
I am so happy you want to try the recipe! Thank you so much, Cathleen! x Jenny
I’m so happy to be thinking about festive recipes again! These turkey thighs look so flavorful and it’s such an elegant dish, too. I’ll be making these over Thanksgiving (which comes in early October in Canada!) I can’t wait!
Hi Marie! I am also excited about the festive season coming up! Thank you so much! x Jenny
Thighs are the best!!! This is a great idea for a small group – I won’t even wait for a special occasion to try it….lol, that sauce looks divine.
The sauce is a game-changer! Thanks so much, Jessica! x Jenny
These thighs looks so easy and delicious! I’ve never cooked with dates or prunes. I’ll have to try it!
Let me know how you like it! Thank you so much, Erin! x Jenny
Such a perfect dish to make for Christmas Eve so flavorful!
Thank you for sharing!
So happy you like the recipe, Amy! Thank you so much! x Jenny
Love the addition of prunes and dates! They make this dish absolutely delicious and really festive!
I am so happy you like the recipe! Thank you so much, Laura! x Jenny
I really love the sweet and the savory flavor profile here. This is a beautiful dish for the holiday season. It’s hearty and delicious <3
I am so happy to hear! Thank you so much, Tammy! x Jenny