Roasted Turkey Thighs with Maple-Mustard Glaze

Ingredients:

• 0.5 cups (115 g) butter
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 tbsp. l. smoked paprika
• 2 tablespoons Dijon mustard
• 0.5 tbsp. maple syrup
• 2 turkey thighs with skin and bone, washed and patted dry (about 1–1.3 kg total)
• 1 teaspoon of salt
• 0.5 tsp pepper
• 1 cup of water
• 1 large onion, chopped
• 5 stalks celery, chopped
• 5 carrots, chopped
• 4 sprigs of rosemary
• 2 sprigs of thyme

Preparation:

1. Preheat oven to 175°C.
2. Place the butter in a small saucepan and melt over medium-high heat. Add the rosemary, thyme, smoked paprika, Dijon mustard, and maple syrup and stir to combine. Bring to a boil, then remove from heat.
3. Make slits in the turkey skin. Season with salt and pepper. Pour about 3/4 of the mixture over the thighs and toss to coat.
4. Pour water into a roasting pan, then add the onion, celery, carrots, rosemary, and thyme. Place the roasting rack in the roasting pan.
5. Place turkey thighs skin-side up on the grill and brush with the remaining maple-mustard mixture.
6. Roast for 2 hours or until the meat reaches a temperature of 180–185°F (80–82°C), basting the bird with pan juices every 30 minutes.
7. Remove the turkey from the oven and cover with aluminum foil. Let the meat rest for 10 minutes, then carve. Serve with Harvest rice.