Ingredients

The following ingredients have 4 Servings
  • ½ cup butter (unsalted)
  • 1 teaspoon rosemary (fresh, chopped)
  • 1 teaspoon thyme (fresh, chopped)
  • 1 tablespoon smoked paprika
  • 2 tablespoon dijon mustard
  • ½ cup maple syrup
  • 2 turkey thighs (bone in w/ skin, washed and dried (about 2-3 lb))
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup water
  • 1 large onion (chopped)
  • 5 stalks celery (chopped)
  • 5 carrots (chopped)
  • 4 sprigs rosemary
  • 2 sprigs thyme

Instruction

  • Preheat your oven to 350F.
  • In a small saucepan add the butter and melt over medium high heat. Add the rosemary, thyme, smoked paprika, dijon mustard, maple syrup and stir. Bring to a boil then remove from heat.
  • Score the skin of the turkey thighs. Season your turkey thighs with salt and pepper. Pour about 3/4 of the maple/mustard mixture over the thighs and toss.
  • Add the water to a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place a roasting rack in the pan.
  • Place the turkey thighs, skin side up, on the rack and brush with remaining maple/mustard glaze.
  • Roast for 2 hours or until the internal temperature reads 175-180F, basting every 30 minutes with the juices from the pan.
  • Remove from the oven and cover the thighs with aluminum foil. Let them rest for 10 minutes before slicing them.