Turkey Thighs

Full product description

Juicy, flavour-packed and forgiving to cook, turkey thighs deliver crisp skin and succulent meat with minimal fuss. Roast them for golden, crackly results, braise until spoon-tender in herbs and stock, or take them to the BBQ for smoky, caramelised edges. Dark meat means big flavour and a moist bite—great for relaxed roasts, meal prep and pulled turkey dishes.

Why you’ll love it

• Naturally juicy dark meat that stays tender

• Skin-on, bone-in for extra flavour (batch may vary)

• Versatile: roast, braise, slow cook, pressure cook or BBQ

• Excellent for pulled turkey, stews, curries and tray-bakes

Cut details

• Whole turkey thighs, typically skin on, bone in

• Well-marbled dark meat; more forgiving than breast

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Roast (crispy skin):

1. Pat dry; season under and over the skin.

2. Roast 200°C (fan 180°C) 15 mins, then 170–180°C (fan 150–160°C) 25–35 mins more, until 75°C in the thickest part. Rest 10 mins.

Braise (ultra tender):

1. Brown thighs; add onion, garlic, herbs and stock/cider/tomato.

2. Oven 160°C (fan 140°C) 1½–2 hours, covered, until fork-tender. Reduce juices to glaze.

Slow cooker / pressure cooker:

• Slow: Brown first; Low 6–8 hrs or High 4–5 hrs.

• Pressure: 30–45 mins at pressure; natural release, then reduce the liquor.

BBQ (indirect):

• Rub, then cook indirect at ~180°C until 75°C internal; finish skin-side down briefly over direct heat to crisp.

Food safety: Poultry must be cooked thoroughly to 75°C—no pink; juices clear.

Serving ideas

• Herb & garlic roast with roast potatoes and greens

• Cider & mustard braise with buttery mash

• Pulled turkey with BBQ sauce in soft rolls and slaw

• Mediterranean tray-bake: peppers, onions, olives and lemon

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Avoid cross-contamination with ready-to-eat foods

FAQs

Bone-in or boneless?
Most are bone-in, skin-on for flavour and moisture; boneless rolls cook faster and slice neatly.

How do I keep the skin crisp?
Dry thoroughly, salt well and start hot. Finish under the grill for 1–3 mins if needed.

Can I debone them?
Yes—great for stuffing or quick-cook strips. Ask our butchers if you’d like them boned.

Good marinades?
Yoghurt, lemon and herbs; or paprika, garlic and olive oil. Marinate 1–12 hours.