Oven-roasted turkey thighs with mushroom sauce

Oven-roasted turkey thighs with mushroom sauce

These well-seasoned, butter-basted turkey thighs are oven-roasted to perfection. Serve with a silky creamy mushroom sauce and enjoy this succulent five-star low carb dish!

Oven-roasted turkey thighs with mushroom sauce

These well-seasoned, butter-basted turkey thighs are oven-roasted to perfection. Serve with a silky creamy mushroom sauce and enjoy this succulent five-star low carb dish!
USMetric
4 servingservings

Ingredients

  • 3 lbs 1.4 kg turkey thigh
  • 1 tbsp 1 tbsp dried thyme
  • 1 tbsp 1 tbsp dried sage or dried oregano
  • ½ tbsp ½ tbsp dried rosemary
  • ½ tbsp ½ tbsp garlic powder
  • 2 (8 oz.) 2 (220 g) yellow onion, cut into wedgesyellow onions, cut into wedges
  • 5 oz. 140 g butter
  • 113 cups 325 ml heavy whipping cream
  • ½ lb (3¼ cups) 220 g (750 ml) mushrooms
  • 1 lb (5 cups) 450 g (1.2 liters) broccoli
  • salt and pepper
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Place the thighs in a baking dish with high sides. Season thoroughly.
  3. Place onion wedges around the thighs. Cover everything with thinly sliced butter. Reserve a third of the butter for frying the mushrooms.
  4. Roast in the oven for 2-2.5 hours. Add some water after an hour so you get some delicious cooking juices for the sauce.
  5. Pierce the thigh and check if the juices run clear, it should not be pink. The meat should have an internal temperature of at least 160°F (72°C) when cooked through. Once cooked, let rest for a few minutes before slicing.
  6. Fry the mushrooms in butter and set aside. Collect the turkey drippings in a saucepan and bring to a boil. Add cream. Keep boiling and let simmer until the sauce thickens. Taste to see if additional seasoning is necessary.
  7. Add in the mushrooms or serve separately.
  8. Serve with freshly cooked broccoli and enjoy!

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