The first thing you want to do is preheat your oven to 375°F (190°C). Meanwhile, grab a roasting pan. If you have a wire rack, it's a great addition and helps the turkey cook evenly.

In a separate bowl, combine the diced celery and quartered onion. Lay them in the bottom of the roasting pan. These vegetables will infuse moisture and flavor into the turkey as it roasts.

In another bowl, mix together the softened butter, lemon zest, minced garlic, rosemary, smoked paprika, sage, parsley, and red pepper flakes. Use a fork to combine everything evenly. The result should be a vibrant green butter that smells heavenly.

Rinse the turkey thighs under cold water and pat them dry with paper towels. This step is crucial for getting that crispy skin we crave. Generously sprinkle salt and freshly ground black pepper all over the thighs. Don’t be shy; seasoning is key!

Now, it’s time for the star treatment. Using your hands (or a brush if you prefer), slather the herb-infused butter over the top and underneath the skin of the turkey thighs. This will ensure that every bite is packed with flavor.

Place the turkey thighs in your roasting pan, skin-side up, and pop them into the preheated oven. Let them roast for about 45 minutes to 1 hour, or until the internal temperature reaches 165°F (74°C).

Don’t forget to baste the thighs with the melted herb butter every 20 minutes. This will keep the meat juicy and full of flavor.

Once the turkey thighs are cooked, remove them from the oven and let them rest for 10-15 minutes. This is the hardest part, but trust me; it allows the juices to redistribute throughout the meat.