Preheat oven to 350 F.

Lightly oil one rectangular baking pan – I use my 9 by 12 pyrex.

Mix flour and spices in bowl big enough to hold turkey thighs.

Rinse turkey thighs with water and one at a time dredge in flour and spice mix. You can use boneless thighs in this if you like – I just use the bone-in as they are cheaper.

Place turkey thighs in baking pan, skin side down.

Bake at 350 for 20 minutes. Remove from oven, turn thighs skin side up, add carrots and garlic to pan around the thighs. Pour in broth around the thighs. This will braise the meat and help tenderize what is often a tough part of the bird.

Return to oven and turn temperature down to 325.

Roast for 45 minutes, check for doneness with thermometer (180F for poultry).

Remove from oven when done. Transfer thighs to plate and cover with foil, let rest while you prepare whatever sides you are having.

Place broth into small saucepan, spoon off excess oil. Turn heat to medium high, stirring frequently. Reduce sauce until thickened – this takes only a few minutes, as the flour you dredged them in will help thicken this tasty gravy. Taste for salt and pepper, add if needed. You probably won’t!

Place thighs on serving plate, pour sauce over them.

Voila! Moist and flavorful.