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Apricot-Glazed Turkey Thighs

Apricot-Glazed Turkey Thighs with Roasted Sweet Potato and Brussels Sprouts

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Recipe Details


These sweet and salty turkey thighs garnered such rave reviews, we knew we had to bring them back! Inspired by Chef Elana’s own turkey recipe, but featuring thighs instead of the whole bird, this dish combines a sticky apricot glaze, rosemary, sage, and seasonal veggies in the form of roasted sweet potato and crispy Brussels sprouts. Who says you need all day to whip up Thanksgiving dinner?


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 960
  • Protein 118g
  • Total Carb 78g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    2 packets
    unsalted butter
  • navel orange
    navel orange
  • sweet potatoes
    sweet potatoes
  • Brussels sprouts
    8 ounces
    Brussels sprouts
  • turkey thighs
    turkey thighs
  • apricot preserves
    2 ounces
    apricot preserves
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • ancho chile powder
    1/4 teaspoon
    ancho chile powder
  • thyme
    1/8 ounce
  • sage
    1/8 ounce
  • rosemary
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets
  • 6" small pot

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425ºF. Set butter aside to soften at room temperature. Rinse all produce. Halve orange. Cut sweet potatoes into ½-inch dice. Halve Brussels sprouts lengthwise through roots. Roughly chop rosemary, sage, and thyme leaves, discarding stems, and place in a medium bowl. Add softened butter, ¼ teaspoon salt, and pepper to bowl with herbs, then mash with a fork to combine.

  2. Roast Turkey Thighs

    Roast Turkey Thighs

    Line 1 baking sheet with foil. Pat turkey thighs dry with paper towel and arrange skin-side up on prepared baking sheet. Using your fingers, gently lift skin to separate from flesh, rub herb butter in between, then replace skin on top. Season all over with ¾ teaspoon salt and pepper as desired. Roast until skin is browning and meat is almost cooked through, about 25 minutes (the turkey will finish cooking in Step 5).

  3. Cook Apricot Glaze

    Cook Apricot Glaze

    While turkey roasts, in a small pot, whisk together apricot preserves, soy sauce, and juice of 1 orange, and bring to a boil over medium-high heat. Cook, whisking continuously, until liquid has reduced by half and thickened slightly, 3-4 minutes. Remove pot from heat and set aside.

  4. Prepare Vegetables

    Prepare Vegetables

    On a separate baking sheet, toss Brussels sprouts and sweet potatoes with ancho chile powder (it's not super spicy, but feel free to use less), 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Spread in a single layer, arranging Brussels sprouts cut-side down. Set aside until turkey has roasted for 25 minutes.

  5. Roast Vegetables and Turkey

    Roast Vegetables and Turkey

    Spoon or brush apricot glaze over turkey thighs. Place both baking sheets in oven and continue roasting until vegetables are tender, turkey is cooked through, juices run clear, and skin is crisp, 15-20 minutes more. Use this downtime to catch up on cleanup, or kick back with a well-deserved drink.

  6. Plate Turkey

    Plate Turkey

    Serve apricot-glazed turkey thighs on spacious plates with roasted sweet potatoes and Brussels sprouts, and commence the feast like a boss.

What is Plated?

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