When it comes to simple one-pot dishes you can’t beat my Oven Baked Turkey Thighs & Vegetables. The turkey thighs are coated with a blend of spices and placed over a selection of vegetables before being baked in the oven.
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Turkey is a lean meat, that can take on great flavor. I love to cook turkey all year round and don’t just save it for the festive holidays.
This versatile and economic cut makes it an ideal option for family dinner. Particularly during busy week nights as it can be prepared in minutes, then left to bake in the oven while you get on with your day.
I love the ease of one-pot dishes like this, particularly when they taste this good and result in crispy baked turkey thighs every time. Also, one-pot dishes cut down on the washing up which is a bonus any night of the week. And if you’re keeping your Thanksgiving dinner small this year, this is perfect.
If you enjoy cooking with turkey then try some easy recipes using smaller cuts of turkey to make a quick mid week dinner. Try my Air Fryer Turkey Tenderloin, Juicy Air Fryer Turkey Thighs, Seasoned Air Fryer Turkey Wings, Oven Baked Turkey Tenderloin, Juicy Air Fryer Turkey Burgers or Juicy Ground Turkey Tacos.
For a decadent dish, try my Smothered Turkey Wings.
Here is what you will need for this recipe:
- Turkey thighs – I uses about 4 turkey thighs in this recipe, which can range about 3.5-4 pounds.
- Olive oil – you can skip the olive oil if you prefer. I find that the thighs brown better in the oven when a fat is applied. You can also use butter or mayonnaise.
- Seasoning – Poultry seasoning, cajun seasoning, kosher salt, garlic powder, black pepper are the seasoning base I use for my thighs. Feel free to mix this up if you like.
- Fresh parsley – fresh parsley is used mainly for garnish.
- Vegetables – Russet potatoes, carrots, celery, and sweet onion – these vegetables cook along with the turkey thighs, making it a one pan meal. The drippings from the seasoned turkey thighs give these vegetables so much flavor.
How to oven bake turkey thighs
Preheat the oven to 375 degrees Fahrenheit.
Add olive oil, poultry seasoning, Cajun seasoning, kosher salt, garlic powder, and black pepper to a bowl. Add the turkey thighs, rubbing the spice blend all over the thighs and under the skin. Set aside.
Cut your vegetables and lay the cut vegetables into a 9×13 baking dish. Lay the seasoned turkey thighs on top of the vegetables.
Place the baking dish in the preheated oven and bake for 1 hour and 30 minutes, or until the turkey thighs reach an internal temperature of 170 degrees Fahrenheit and the vegetables are tender.
Remove the dish from the oven and garnish with parsley if desired. Serve the turkey thighs along with the roasted vegetables.
These tips will help you make the best baked turkey thighs you’ve ever tasted.
- When it comes to flavor, I do recommend skin-on, bone-in thighs as they have the best flavor and result in crispy skin, with tender and juicy meat every time.
- If time allows, you can marinate the turkey thighs in the seasoned rub from anything from 30 minutes to 4 hours (a longer marinate as it will improve the flavor).
- A probe thermometer is the easiest method of checking the internal cooking temperature of turkey, or any other meat, to ensure it is done.
- Once the turkey thighs have cooked, remove from the oven and set aside to rest for 5-10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey and result is moist and tender meat.
I have used turkey thighs, but this recipe would also work with whole turkey legs, with chicken thighs, or whole chicken legs. Just adapt the length of the cook depending on the cut of poultry you are using. Whole legs will take longer to cook than thighs, while chicken will cook quicker than turkey as it’s a smaller bird.
I add a layer of potato, carrot, celery, and sweet onion, but you can add any vegetables to the base of this dish. Try bell peppers; zucchini; parsnip; beetroot; celeriac; swede; mushroom; or any other vegetable that you enjoy roasting.
This is a really versatile recipe so play with the flavors of the spice rub to suit your own tastes. Here are some suggestions if you want to mix things up.
- Spices: onion powder; ground ginger; smoked paprika; cumin; coriander; allspice.
- Herbs: dried herbs like thyme; sage; parsley; tarragon, bay leaf or rosemary.
- Citrus: add some fresh citrus zest and a splash of juice, eg lemon; lime; or orange.
- Chili: kick up the heat with some fresh chili, chili flakes, or chili powder.
How to serve my baked turkey thighs
Crispy oven baked turkey thighs with vegetables are an entire meal in one, so I tend to serve this filling dish just as it is. If I were to add anything I would be a little crusty bread alongside.
How to store leftover turkey
To refrigerate: Keep any leftover turkey thigh meat in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.
To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.
Leftover veggies: The vegetables can also be stored in the refrigerator for 2-3 days and warmed up in a pot over a medium heat on the stove, or placed back into a warm oven. Just take care when reheating the veggies that you don’t overcook them.
I bake turkey thighs in the oven at 375 degrees Fahrenheit.
Baked in the oven at 375 degrees Fahrenheit, I cook turkey thighs for 1 hour and 30 minutes.
Turkey thighs are done when they reach an internal temperature of 170 degrees Fahrenheit. For accuracy, I use a meat thermometer inserted into the thickest part of the thigh, away from the bone.
Turkey breast cooks more quickly than thigh or leg joints.
Yes, turkey is a low fat, lean cut of meat.
If you have tried this Oven Baked Turkey Thighs & Vegetables recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Baked Turkey Thighs & Vegetables
- 3.5 lbs turkey thighs 4 turkey thighs, patted dry
- 1 tbsp olive oil
- 4 tsp poultry seasoning
- 2 tsp cajun seasoning
- 1 tsp kosher salt
- 1.5 tsp garlic powder
- 1 tsp black pepper
- fresh parsley garnish
- 3 russet potatoes halved and cut into 1/2-inch pieces
- 2 medium carrots chopped into 1/2-inch pieces
- 1 stalk celery chopped into 1/2-inch pieces
- 1 sweet onion sliced
- Preheat the oven to 375 degrees Fahrenheit.
- Add olive oil, poultry seasoning, Cajun seasoning, kosher salt, garlic powder, and black pepper to a bowl. Add the turkey thighs, rubbing the spice blend all over the thighs and under the skin. Set aside.
- Lay the cut vegetables into a 9×13 baking dish. Lay the seasoned turkey thighs on top of the vegetables.
- Place the baking dish in the preheated oven and bake for 1 hour and 30 minutes, or until the turkey thighs reach an internal temperature of 170 degrees and the vegetables are tender.
- Remove the dish from the oven and garnish with parsley if desired. Serve the turkey thighs along side the vegetables.