This recipe will cover 4 turkey thighs; and you should have 6 to 8 servings when you divide the portions after roasting. The same marinade will be enough to make 6 legs or 8 wings. You don't have to stick to all thighs; you can throw in some legs and wings. On many occasions I have tripled the recipe and made extra thighs, legs, and wings all together when I am expecting a larger crowd.

This video demonstrates how to make the turkey marinade. The video is for a whole turkey but I broke it down for the turkey parts.
Serves 6 to 8


  • 4 turkey thighs (1 pound each)
  • 8 Tbsp. Dijon mustard
  • 1/3 cup low sodium soy sauce
  • 1/3 cup fresh lemon juice (keep the rinds)
  • 2 sprigs of rosemary
  • 6 sprigs each of parsley, thyme, oregano
  • 6 sage leaves
  • 4 Tbsp. olive oil
  • 2 tsp. black pepper
  • 5 to 6 cups chicken stock
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
  • 1 Tbsp. dry sherry (optional)
  • 1/4 cup chives, minced
  • 1/2 cup fresh pomegranate seeds, garnish
  • 1/2 cup fresh Italian parsley, chopped coarsely


Preheat oven to 350°F.

' 'Place the turkey thighs in a small roasting pan. Whisk the mustard, soy sauce and lemon juice together and pour evenly over the thighs.

Place the rinds from the lemons in the roasting pan and scatter the rosemary, parsley, thyme, oregano and sage leaves all around the pan. Drizzle the olive oil over the thighs and season with pepper. Cover tightly with aluminum foil and roast for 60 minutes undisturbed. Remove the foil and add 2 cups of chicken stock. Use a wooden spoon to stir the natural juices from the thighs at the bottom of the pan with the stock. Baste the thighs with a turkey baster. Raise the heat to 375°F.

Roast another 60 minutes without the foil, basting every 10 to 15 minutes until the tops of the thighs are a rich golden brown and the meat starts to fall off the bone. (If the pan gets too dry while roasting keep adding 1 cup of chicken stock at a time.)

Remove the turkey thighs from the oven and let rest for 10 minutes. Cover loosely with foil to keep warm while you make the gravy.

To make gravy, pour two cups of chicken stock into the pan drippings and mix with a wooden spoon. Use a wire mesh to strain the juices into a medium saucepan and let the mixture sit a minute, then skim off the fat that has risen to the top. Bring to a gentle boil.

In a small glass bowl with 1 tablespoon of cornstarch add two tablespoons of water and dissolve until all the lumps are gone. Add to the saucepan and stir with the wooden spoon until the drippings start to thicken slightly. Repeat the process with the cornstarch one more time. If you would like thicker gravy, keep repeating the cornstarch process until you have the thickness you prefer. It usually takes me about 2 to 3 times before I have the thickness I prefer. Add sherry (optional) and simmer for one minute.

The thighs are large and will give you two to three serving portions, so slice them accordingly. Arrange the turkey thighs on the platter and pour 2 hot ladles of gravy over the top to keep them moist and garnish with chives, pomegranate seeds and Italian parsley.


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