Food & dining

Seasonal Recipe

Recipe for roast turkey thighs with fennel, red onion, and Brussels sprouts

Sally Pasley Vargas FOR THE BOSTON GLOBE

Serves 4

The winter holidays may be far in the rearview mirror, but if you see turkey thighs in the market, you’ll find you have a renewed appetite for them. In the fall, large tom turkeys are in the meat case, but this time of year smaller hens dominate the poultry section. Glaze and roast the thighs, which weigh a little over 1 pound each, with honey, mustard, and orange. The flavors will also permeate the fennel, red onion, and Brussels sprouts cooked in the same pan. Many markets will order turkey thighs. Wilson Farm in Lexington sells Plainville Farms thighs, a good quality, antibiotic-free product.


Finely grated rind and juice of 1 orange
1tablespoon lemon juice
4teaspoons grainy mustard
2tablespoons honey
2tablespoons olive oil
Salt and pepper to taste

1. In a small bowl, combine the orange rind and juice, lemon juice, mustard, honey, olive oil, salt, and pepper.


2. Stir well; set aside.

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1fennel bulb, trimmed and cut into 8 wedges
1large red onion, cut into
8 wedges
12Brussels sprouts, halved if large
2tablespoons olive oil
Salt and pepper, to taste
3turkey thighs, skin and bone intact (about
3½ pounds total)

1. Set the oven at 400 degrees.

2. In a roasting pan, toss the fennel, onion, and Brussels sprouts with olive oil, salt, and pepper.

3. Use scissors to trim the excess flaps of skin from the turkey thighs. Set them, undersides up, on the vegetables. Spread half the glaze over the underside of the thighs. Flip them so the skin side is facing up, and spoon the remaining glaze on top.


4. Roast for 1 hour and 10 minutes, or until a thermometer inserted into the thickest part of a thigh registers 165 degrees and the skin is golden.

5. Remove from the oven, and cut the meat along both sides of the bone. Arrange the vegetables on a platter, top with the turkey, and pour the pan juices on top.

Sally Pasley Vargas