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Cozy Miso Butter Roasted Turkey Thighs: Best Fall Dinner

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Juicy, fall-apart turkey thighs with a crispy, umami-rich miso butter crust. This easy one-pan recipe comes together in under 1.5 hours and is perfect for cozy fall dinners or impressing guests without stress.

Ingredients

Scale
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons white miso paste
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • ½ teaspoon black pepper, freshly ground
  • 2 bone-in, skin-on turkey thighs (about 1.5 to 2 pounds total)
  • 1 tablespoon olive oil
  • ½ cup chicken broth (low-sodium preferred)
  • Salt, to taste
  • Fresh rosemary sprigs (optional, for garnish)
  • ½ cup dry white wine (optional, substitute for half the broth)
  • 1 tablespoon maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. While it heats, take your turkey thighs out of the fridge and let them sit at room temperature for about 15 minutes.
  2. In a small bowl, combine the softened butter, white miso paste, minced garlic, fresh thyme leaves, and black pepper. Mash together with a fork until smooth and spreadable. Set aside.
  3. Pat the turkey thighs dry with paper towels. Season both sides lightly with salt.
  4. Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering. Place the turkey thighs skin-side down and sear undisturbed for 4 to 5 minutes until golden brown. Flip and sear the other side for 2 minutes.
  5. Remove the skillet from the heat. Spread the miso butter mixture evenly over the skin side of each turkey thigh.
  6. Pour the chicken broth (and wine, if using) into the skillet around the turkey thighs, not directly on top of the miso butter.
  7. Transfer the skillet to the preheated oven. Roast for 35 to 45 minutes, basting halfway through with pan juices.
  8. Check for doneness: internal temperature should reach 165°F (74°C) at the thickest part of the thigh, away from the bone. If the skin browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Remove from the oven and let the turkey thighs rest for 5 to 10 minutes before serving.
  10. Transfer to a serving platter, spoon pan juices over the top, and garnish with fresh thyme or rosemary if desired.

Notes

White miso is key for a mild, sweet flavor. If using red miso, use half the amount and add a teaspoon of honey. Make sure butter is softened, not melted. Bone-in, skin-on thighs are non-negotiable for best results. Searing is essential for crispy skin and flavor. Watch the salt—miso is already salty. Let the turkey rest before carving to keep juices in.

Nutrition

Keywords: miso butter turkey thighs, roasted turkey thighs, fall dinner, easy turkey recipe, miso turkey, one-pan turkey

Find it online: https://evabake.com/cozy-miso-butter-roasted-turkey-thighs-best-fall-dinner/