Ingredients:

  • 6 tbsp (85 g) Unsalted Butter, softened to room temperature
  • 4 cloves (20 g) Garlic, finely minced or grated
  • 1 tbsp (5 g) Fresh Rosemary, finely chopped
  • 1 tbsp (5 g) Fresh Sage, finely chopped
  • 1/2 tsp (2 ml) Lemon Zest
  • 1/2 tsp Kosher Salt (for butter)
  • 1/4 tsp Freshly Cracked Black Pepper (for butter)
  • 2 large Turkey Thighs (approx. 1.2 kg total), bone-in, skin-on
  • 1 tbsp Olive Oil (or neutral oil), for rubbing the skin
  • 1 tsp Kosher Salt (plus more for the skin)
  • 1/2 tsp Black Pepper (for the turkey)

Instructions:

  1. Prepare the Butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, sage, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper. Mix thoroughly until evenly combined.
  2. Prep the Turkey: Remove the turkey thighs from the packaging. Pat the skin and all surfaces absolutely dry using kitchen paper towels. This is critical for crispy skin.
  3. Chill (Optional but recommended): Place the thighs, skin-side up, on a wire rack and refrigerate for 30 minutes to further dry the skin.
  4. Season the Meat (Under the Skin): Gently lift the skin from the meat, being careful not to detach it entirely. Divide the compound butter in half and carefully smear one half evenly over the meat muscle underneath the skin of both thighs. This ensures the meat is fully seasoned.
  5. Finish Seasoning (On Top): Replace the skin. Rub the remaining half of the compound butter over the top of the skin.
  6. Final External Rub: Lightly brush the skin surface with 1 tbsp of olive oil and sprinkle generously with the remaining salt and pepper.
  7. Preheat the Oven: Set the oven temperature to a blazing hot 220°C (425°F). Position the wire rack inside the roasting pan.
  8. Initial High-Heat Roast: Place the prepared turkey thighs on the wire rack, skin-side up. Roast for 15 minutes. The high heat begins the rendering process for maximum crispness.
  9. Lower the Temperature: Reduce the oven temperature to 190°C (375°F) and continue roasting for another 50–60 minutes.
  10. Check for Doneness: The turkey is cooked when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 80°C (175°F).
  11. Rest the Meat: Once cooked, transfer the turkey thighs to a cutting board. Tent loosely with foil and let rest for 10 minutes. This allows the juices to redistribute, ensuring a truly tender result.
  12. Carve and Serve: Carve or shred the meat directly from the bone and serve immediately with desired side dishes.