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Slow Roasted Turkey Thighs with Onion and Herb Gravy

Slow roasted turkey thighs cook over onions, garlic, and fresh herbs until the skin is browned and the meat is tender. Strained pan juices and softened onions become a rich gravy to serve alongside the turkey.
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Prep Time 20 minutes
Cook Time 2 hours 37 minutes
Resting 15 minutes
Total Time 3 hours 12 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 4 turkey thighs bone-in, skin-on; about 4 pounds total
  • 1.5 tsp kosher salt divided
  • 1 tsp black pepper
  • 1 tbsp olive oil
  • 2 yellow onions large, sliced 1/2 inch thick
  • 4 cloves garlic smashed
  • 4 thyme fresh sprigs
  • 2 rosemary fresh sprigs
  • 2.5 cup chicken broth low-sodium, divided
For the onion and herb gravy
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 tbsp parsley fresh, chopped

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan

Method
 

Roast the turkey
  1. Heat the oven to 325°F.
  2. Pat the turkey thighs dry and season them with 1 teaspoon of the salt and the pepper.
  3. Rub the skin of the turkey thighs with the olive oil.
  4. Spread the onions, garlic, thyme, and rosemary in a 9x13-inch baking dish.
  5. Pour 1 cup of the broth around the onions and herbs.
  6. Set the turkey thighs skin side up on top.
  7. Roast uncovered for 2 to 2 1/2 hours, until the skin is browned and a thermometer in the thickest part of each thigh, away from the bone, reads at least 165°F; for more tender dark meat, aim for 175–185°F.
  8. Transfer the thighs to a platter, tent loosely with foil, and rest for 15 minutes.
  9. Spoon the onions into a 3-quart saucepan.
  10. Discard the garlic and herb stems.
  11. Strain the pan juices into a measuring cup and skim off excess fat.
Make the gravy
  1. Melt the butter in the saucepan with the onions over medium heat.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the strained pan juices and the remaining 1 1/2 cups broth.
  4. Bring the gravy to a simmer.
  5. Cook, stirring, for 4 to 6 minutes, until thickened.
  6. Stir in the parsley and remaining 1/2 teaspoon salt.
  7. Serve the gravy with the turkey.

Notes

For the most tender dark meat, use the higher temperature target and check each thigh away from the bone. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend.