Turkey Thighs with Maple and Sage
Succulent and full of flavor, these Turkey Thighs with Maple and Sage are the perfect centerpiece for a cozy dinner or holiday gathering. Juicy, bone-in turkey thighs are seared to golden perfection before being roasted in a luscious glaze made with pure maple syrup, fresh sage, garlic, and a splash of lemon juice for brightness. The combination of rich, caramelized notes from the maple and the earthy aroma of sage creates a comforting, savory-sweet profile that elevates this dish to gourmet status. Basted every 20 minutes for maximum juiciness, the turkey emerges beautifully caramelized and irresistibly tender. Serve with the glossy pan glaze drizzled over top, and don’t forget a garnish of fresh sage sprigs for an elegant finishing touch. Perfect for fall and winter feasts, this dish is as impressive as it is simple to prepare!
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Recipe Information
Ingredients
- 2 pieces Turkey thighs, bone-in and skin-on
- 0.25 cups Pure maple syrup
- 3 tablespoons Unsalted butter
- 2 tablespoons Fresh sage leaves, chopped
- 3 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 cups Chicken broth
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Optional: Fresh sage sprigs for garnish
Instructions
Preheat your oven to 375°F (190°C).
Pat the turkey thighs dry with paper towels. Season both sides with salt and black pepper.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the olive oil.
Place the turkey thighs skin-side down into the hot skillet. Sear for 4-5 minutes until the skin is golden brown and crisp. Flip the thighs and sear the other side for another 2-3 minutes. Remove the thighs from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, stir in the chopped sage and minced garlic. Sauté for about 1 minute until fragrant.
Pour in the maple syrup, chicken broth, and lemon juice. Stir everything together, scraping any browned bits from the bottom of the pan to incorporate them into the glaze.
Return the turkey thighs to the skillet, skin-side up. Spoon some of the glaze over the thighs.
Transfer the skillet to the preheated oven. Roast uncovered for 75-85 minutes, basting the turkey thighs with the glaze every 20 minutes. The thighs are done when the internal temperature reads 165°F (74°C) on a meat thermometer.
Remove the skillet from the oven. Allow the turkey thighs to rest for 10 minutes before serving.
Garnish with fresh sage sprigs, if desired, and serve with the pan glaze drizzled over the top.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 9.4 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 622 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
