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Roasted Turkey Thighs with Apple Cider Pan Sauce

Roasted turkey thighs with apple cider pan sauce are oven-roasted until the skin is browned and the dark meat is tender. A quick sauce of apple cider, chicken broth, thyme, and the turkey’s pan juices brings it all together.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 4 turkey thighs bone-in, skin-on; about 3 1/2 pounds total
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the sauce
  • 2 tbsp unsalted butter divided
  • 1 shallot medium, finely minced
  • 1 tbsp all-purpose flour
  • 1 cup apple cider
  • 0.75 cup low-sodium chicken broth
  • 1 pan juices all pan juices from the roasted turkey, skimmed of excess fat
  • 1 tsp Dijon mustard
  • 1 tsp fresh thyme leaves

Equipment

  • 1 9x13-inch baking dish
  • 1 2-quart saucepan

Method
 

Roast the turkey
  1. Heat the oven to 400°F and pat the turkey thighs dry with paper towels.
  2. Place the thighs skin-side up in a 9x13-inch baking dish.
  3. Rub the thighs with the olive oil and season all over with the salt and pepper.
  4. Roast for 60 to 80 minutes, until the skin is browned and the thickest part of each thigh reaches at least 165°F; for more tender dark meat, roast to about 175°F.
  5. Transfer the thighs to a platter and rest for 10 minutes.
  6. Pour the pan juices into a measuring cup and skim off excess fat.
Make the sauce
  1. Melt 1 tablespoon of the butter in a 2-quart saucepan over medium heat, add the shallot, and cook for 2 to 3 minutes until softened.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the apple cider and chicken broth until smooth.
  4. Whisk in the pan juices, Dijon, and thyme, bring to a simmer, and cook for 5 to 8 minutes until lightly thickened.
  5. Remove the saucepan from the heat and whisk in the remaining 1 tablespoon butter until melted.
  6. Serve the sauce with the turkey.

Notes

For browned skin, pat the turkey thighs thoroughly dry before roasting. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.