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Roasted Turkey Thigh Cider Glaze

This roasted turkey thigh cider glaze recipe is pure comfort, featuring crispy skin, juicy meat, and a delicious cider glaze that balances savory and sweet flavors, perfect for family dinners and special occasions.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 390
Ingredients Method Notes

Ingredients
  

For the turkey thighs
  • 4 pieces bone-in, skin-on turkey thighs (about 3/4 lb each), patted dry
  • 1 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp dried sage
  • 0.5 tsp garlic powder
For the cider glaze
  • 1.5 cups apple cider
  • 2 tbsp packed light brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 2 tbsp unsalted butter, cold, cut into cubes
For garnish
  • fresh thyme sprigs
  • thinly sliced apple

Method
 

Preparation
  1. Preheat the oven to 400°F. Pat the turkey thighs completely dry with paper towels.
  2. Rub them all over with olive oil, and season with kosher salt, black pepper, dried sage, and garlic powder. If you can, work a little of the seasoning under the skin for extra flavor.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat.
  2. Place the turkey thighs skin-side down and sear for 5 to 6 minutes without moving them. Flip the thighs and sear the other side for 2 to 3 minutes.
  3. Transfer the skillet to the oven with the turkey thighs skin-side up. Roast for 35 to 40 minutes, or until an instant-read thermometer reads 165°F.
  4. Move the turkey thighs to a cutting board and tent them loosely with foil. Let them rest for 10 minutes.
Making the glaze
  1. Pour off most of the excess fat from the skillet, but leave the browned bits behind. Set the skillet over medium heat on the stovetop.
  2. Add the apple cider, brown sugar, Dijon mustard, and apple cider vinegar. Scrape up browned bits as the liquid comes to a simmer.
  3. Simmer for 8 to 10 minutes, stirring occasionally, until the glaze reduces by about half and lightly coats the back of a spoon.
  4. Remove it from the heat and whisk in the cold butter cubes one at a time until the glaze turns glossy and slightly thickened.
Serving
  1. Spoon the warm cider glaze generously over the turkey thighs.
  2. Finish with fresh thyme sprigs and thin apple slices for garnish.
  3. Serve immediately while the skin is still crisp and the glaze is warm.

Notes

Pat the turkey thighs dry to help achieve a crispy skin. Let them sit at room temperature before cooking for even roasting. The recipe can easily serve as a comforting weeknight or a festive gathering dish.