- Two turkey thighs (approximately 2 1/2 lbs total)
- 2 Tablespoons of Lucero Rosemary Infused Extra Virgin Olive Oil
- Salt and pepper to taste
- 2 Sprigs of fresh rosemary
Preheat oven to 350°F
Pat the thighs dry with paper towels then salt and pepper the thighs and let them sit for 30 minutes. Rub the Lucero Rosemary Infused Extra Virgin Olive Oil each thigh then garnish with fresh rosemary. Set the turkey on a baking rack set inside a a shallow roasting pan. This will keep the turkey out of the dripping and be crispy all around.
Roast, basting occasionally with the pan juices, until an internal temperature of 170 to 175° F, about 1-1/2 hours. Remove from pan, cover loosely with foil, and let rest about 15 minutes before serving.