Roast Turkey Thighs

• 2 turkey thighs, about 2.5 pounds total
• 2 Tbsp. butter or olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• 1 tsp. dried or 1 Tbsp. fresh sage leaves
• 1 tsp. dried or 1 Tbsp. fresh rosemary leaves
• 1 tsp. dried or 1 Tbsp. fresh thyme leaves

Pre-heat your oven to 350F.

If you have the herbs fresh, mince them.

Pat the thighs dry with paper towels. Rub the butter or oil all over each thigh and season all over with the garlic, salt, pepper, sage, rosemary, and thyme.

Place the thighs in a small, shallow roasting pan or ovenproof skillet, preferably on a baking rack so the hot air can circulate around them.

Roast, basting every 30 minutes with the pan juices, until an internal temperature of 170° to 175° F, about 1 hour and 15 minutes.

Remove the thighs from the pan, cover loosely with foil, and let them rest about 15 minutes before serving.

If you like, you can make a pan gravy or sauce with the pan drippings and some broth.