Poultry Roasting Questions
 

Ok. 2 turkey thighs — total weight is 2.26 lbs. One is a little bigger than the other. Does 325º for 1.5 hours sound right?

Not unless you want turkey jerky. Check on them at 40 minutes and they'll probably be done. You want the interior temperature to be 165 degrees.

Right - or pretty close. Temp might be a bit high (but certainly erring on the side of caution).

Yeah, I do my Thanksgiving turkeys to 160 but considering this meal won't be sitting around waiting to be carved and cooking a little more in the process, I figure 165 is a safe bet.

Cook them skin side up for the whole time.

Skin side up at 325º for 40 minutes. I do have a meat thermometer. Thanks! :) :)

I think 40 minutes is low. Chicken legs can take easily that long at 350.

Either way, the meat thermometer is your friend. :)

Poultry Roasting Questions
 

Every response is on point. Follow the thermometer if you have one (dont keep poking it) but a higher temp may result in crispier skin if that matters. The skin may be a little soggy at a lower temp such as 325°.

I'll opt (with thighs, especially) for a substantially higher temp, as much as 425F, uncovered, and a decent thermometer. That approach helps keep the meat juicy, helps crisp skin, and reduces cooking time substantially. Remember that pulled from the oven at 150F, and left to sit covered with foil, the internal temp can rise to 160F.

Be sure and let the raw "parts" come close to room temp before cooking and season plus oil the exteriors