Pan-roasted turkey thigh with lemon, very tender and juicy, as good as the Turkey Leg in a Skillet. The turkey thigh in a skillet is a delightful recipe — a budget-friendly main course that is flavorful and will please the whole family, like Oven-Roasted Turkey Leg or Turkey Osso Buco in White Wine. With this recipe, in very few steps you’ll get tender, succulent meat that will win everyone over at the first bite and provide a budget-friendly dinner idea you’ll use often! To make the boneless lemon turkey thigh roasted in a skillet you need little time and no marinating, so the recipe is super simple but delicious! Ready to discover how to cook boneless turkey thigh in a skillet? Let’s go to the kitchen, but first a reminder: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pan-roasted turkey thighs
- 2 turkey thighs, raw (boneless)
- 1 lemon
- 1/2 cup white wine
- 1 sprig rosemary
- 3 leaves bay leaves
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Pan
- Lid
- Stove
Preparation
For this recipe I used boneless turkey thighs; deboning them at home is very simple — just remove the bone that runs through them using a knife.
Remove any remaining feathers from the turkey, pour a little oil into the pan and place the meat in it. Add half a lemon cut into slices and the juice, salt, pepper, rosemary and bay leaves. Let the meat brown over high heat and, once the meat is golden, flip and brown the other side. Deglaze with the white wine and, once the alcohol has evaporated (you’ll notice the alcoholic smell fade), put the lid on the pot, lower the heat and cook over very low heat for one hour.
During the slow cooking the meat will release its juices and you will not need to add water. After the time has passed, raise the heat, let any liquids evaporate and wait until the meat begins to brown in its own juices before turning it over. That’s it — our pan-roasted turkey is ready to be enjoyed, preferably after a 5–10 minute rest, covered!
Storage notes and tips
I recommend cooking the turkey with its skin on; the final dish will be more flavorful.
Leftover turkey leg keeps in the fridge, well sealed in an airtight container, for 24 hours, but it should be reheated thoroughly before eating.
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