Easy Slow-Roasted Turkey Thighs Recipe with Potatoes

Slow-Roasted Turkey Thighs with Potatoes

Cooking Slow-Roasted Turkey Thighs in the Oven: Slow-Roast Turkey Thighs with Potatoes

My slow-roasted turkey thighs recipe with potatoes is one of the most delicious roast turkey thigh recipes you have ever cooked at home. View the recipe and video below!

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Slow-Roasted Turkey Thighs with Potatoes

Slow-Roast Turkey Thighs with Potatoes

Slow-roasted turkey thighs in the oven with potatoes is a culinary masterpiece that captures the essence of comfort and flavor. This dish combines succulent turkey thighs with seasoned potatoes, creating a meal that's perfect for family gatherings or weeknight indulgence. The slow-roasting process infuses every bite with a medley of herbs and spices, creating a memorable dining experience that embodies the spirit of the season. The tantalizing aroma and exquisite flavors make this recipe a must-try for anyone seeking a heartwarming and satisfying meal.
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Course Main Course
Cuisine American
Servings 8 servings


  • 70/2 (oz/kg) turkey thighs (1-2 thighs); you can also use turkey legs or turkey breast
  • 70/2 (oz/kg) small baby potatoes or peeled potatoes cut into large cubes
  • salt (you can use salt red pepper paste for food seasoning instead)
  • ground black pepper to taste
  • a garlic head or to taste
  • fresh or dried tarragon leaves to taste (optional)
  • fresh or dried rosemary to taste
  • 8 tbsp sunflower oil or another vegetable oil type
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 20/600 (fl oz/ml) water, vegetable/turkey broth, or wine


  • put the turkey thighs on a tray and season them with salt or salted pepper paste.
  • peel the garlic, mince or crush it, and put it in a bowl.
  • put some tarragon over garlic to taste, then add the oil and vinegar.
  • add ground black pepper to taste, then mix well.
  • brush the turkey thighs all over with the marinade prepared previously.
  • pour about 400 ml/13.5 fl oz of water, broth, or wine into the tray, then put it in the oven at 150 C/300 F and wait about 45 minutes (you might put foil on the tray to soften the meat faster.)
  • season the potatoes with some salt to taste.
  • after the liquid in the tray has dropped, put the potatoes in the tray and add some garlic cloves and rosemary sprigs to taste.
  • add about 200 ml/6.75 fl oz of liquid and 2 tablespoons of vegetable oil to the tray, then roast the turkey thighs and potatoes slowly at 180 C/360 F until browned, flip the thighs 1-2 times to fry evenly (optional.)
  • when the meat and potatoes are golden, turn the heat off and leave the tray in the oven for about 15 minutes (recommended.)
  • slice up and serve the slow-roasted turkey thighs in the oven along with potatoes and a salad of your choice.


Cooking Tips for the Best Results:

  1. Patience is Key: Slow-roasting is a method that rewards patience. Set aside ample time for the process, as the low temperature and long cooking time will tenderize the turkey and allow the flavors to meld. If you have more time, aim for 325°F (163°C) and roast for 2-2.5 hours.
  2. Season Generously: Don’t hold back on the seasonings. Rub the turkey thighs and potatoes generously with a mixture of olive oil, salt, pepper, and your favorite herbs and spices. Thyme, rosemary, and garlic are excellent choices for added depth of flavor.
  3. Use a Meat Thermometer: To ensure the turkey thighs are perfectly cooked, invest in a meat thermometer. The internal temperature should reach 165°F (74°C). Insert the thermometer into the thickest part of the meat without touching the bone.
  4. Arrange for Even Cooking: Arrange the turkey thighs and potatoes evenly in a roasting pan or on a baking sheet. This ensures that all components cook uniformly, resulting in tender meat and crispy, golden potatoes.
  5. Baste and Rest: To maintain moisture and enhance flavor, occasionally baste the turkey thighs with their own juices or melted butter during the roasting process. After roasting, allow the dish to rest for about 10 minutes before serving. This rest period ensures the juices redistribute within the meat for a succulent and tender outcome.

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FAQs about the Slow-Roast Turkey Thighs Recipe with Potatoes

Can I use other cuts of turkey besides thighs for this recipe?

Yes, you can use other cuts like turkey drumsticks or even a whole turkey leg. However, cooking times may vary, so use a meat thermometer to ensure thorough cooking.

How can I prevent the turkey thighs from drying out during the slow-roasting process?

To prevent dryness, ensure you season the thighs generously, use a meat thermometer to monitor doneness, and occasionally baste them with their own juices or melted butter. This will help maintain moisture and flavor.

Can I prepare this dish in advance for a special occasion?

Yes, you can partially prepare this dish in advance. Season the turkey thighs and potatoes ahead of time, and store them in the refrigerator. When ready to cook, bring them to room temperature before roasting for the best results.

What should I serve with slow-roasted turkey thighs and potatoes?

This dish pairs well with a variety of sides such as roasted vegetables, a fresh garden salad, or a simple gravy made from the pan juices. You can also complement it with cranberry sauce for a classic touch.

Can I adapt this recipe for a larger gathering?

Certainly! You can easily scale this recipe up to serve a larger group. Just ensure that you have a roasting pan or baking sheet large enough to accommodate the additional turkey thighs and potatoes. Cooking times may also need to be adjusted based on the quantity of ingredients.

➡️ Enjoy cooking slow-roasted turkey thighs from scratch! More information about turkey as food is available here.

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