These Cajun Roasted Turkey Thighs have the most crispiest golden brown skin. They're moist, delicious and are a perfect alternative to making a whole turkey.
Here's the deal, turkey thighs have a higher fat content compared to their white meat counter part. Their natural juiciness sets them apart by adding an extra depth of flavor and tenderness to every bite.
So, when it comes to cooking turkey even around the holidays, which camp are you in... whole turkey or turkey parts? Whichever camp you're in I have you covered with my perfectly seasoned Garlic Butter Herb Roasted Turkey Recipe for serving a crowd.
When it comes to serving a smaller group, I prefer turkey parts like thighs, wings, or turkey breast. Speaking of a lesser known turkey treasure, have you tried Braised Turkey Necks, if not they are a MUST try.
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Why this recipe works
Opting for individual turkey parts instead of a whole turkey is ideal when serving a small crowd intimate crowd, your immediate family, or a dinner for two. Not only does it reduce cooking time significantly, but it also relieves the stress that associated with cooking a whole turkey.
Ingredient notes
- If Cajun seasoning isn't your thing (which I hope isn't the case), feel free to use your favorite seasoning blend. However, it's a MUST that you use a generous amount of kosher salt unless you're following a low to no sodium diet for health reasons.
- For this recipe, use butter as it helps to create the most flavorful pan juices. If you tend to shy away from butter keep in mind that only a small amount is used.
- Also, if you're following a diary-free diet, use ghee or clarified butter in place of regular butter. You'll still develop great flavor... I promise.
How to cook turkey thighs
I'll share my step-by-step process, so your juicy oven baked turkey thighs are nothing short of perfect. From seasoning your meat to the ideal internal temperature, I've got you covered. So, let's dive in.
- Wash your turkey thighs and pat them dry thoroughly with paper towels.
- Rub softened butter over entire surface of each thigh.
- Season them liberally with Cajun seasoning, kosher salt and black pepper.
- Place the thighs in a 350 degree preheated oven.
- Roast until the internal temperature reaches 180 degrees.
- As the thighs begin to brown, baste them with the pan juices during the cooking process.
- Remove the thighs from the oven, spoon over the pan juices and serve with your favorite sides.
FAQs
When roasting turkey thighs at 350 degrees, the cooking time typically ranges from 1 hr and 30 minutes to 1 hour and 45 minutes. However, because oven temperatures vary, you may need to cook them up to 2 hours. If you have a meat thermometer, check the internal temperature by inserting it into the thickest part of the thigh. When it reads 180 degrees they're done.
You sure can. Place the cooked turkey thighs in a freezer-safe container with a tight fitting lid or freezer ziploc bag. Then, store them in the freezer for up to 3 months.
Top tips
Here are some top tips to perfect your herb roasted turkey thighs, so they're super moist and pure succulent and bursting with flavor.
- Your turkey thighs must be dried before smearing the softened butter over the surface of each thigh.
- Allow the butter to soften ahead of time by placing it on the counter top for at least 20 to 30 minutes. Or, you can soften the butter in the microwave in 5 second increments. Watch closely because you do not want the butter to melt.
- Placing the thighs on top of the bed of sliced onions before roasting adds incredible flavor to the pan juices.
- Baste your turkey thighs throughout the cooking process I recommend about (every 30 - 40 minutes) and when they're done, spoon the pan juices over the top of each thigh for added moisture and juiciness.
- If you have fresh herbs on hand, chop them up and add them to your softened butter. Then, smear the butter-herb mixture over the entire surface of each turkey thigh before adding the seasonings.
- When using a baking sheet or baking dish, use one with raised edges to prevent the pan juices from spilling out. Avoid using one really large as this could cause the pan juices to spread too much.
- Consider using a meat thermometer to ensure that your turkey thighs reach the perfect internal temperature.
Side Dish Pairing
No meal is truly complete without the perfect side dish to compliment the star of the show. When it comes to serving roasted turkey thighs, pairing them with delicious sides can transform a great dinner to an incredible meal.
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Cajun Oven Roasted Turkey Thighs
Equipment
- Cast Iron Skillet
Ingredients
- 4 lbs turkey thighs (bone-in) (decide based on the number of people you'll be serving)
- 3 tablespoon unsalted butter (softened )
- 2 teaspoon kosher salt
- 3 teaspoon Cajun spice blend
- t teaspoon black pepper
- ½ small onion (sliced)
Instructions
- Preheat oven to 350 degrees.
- Meanwhile soften butter. Make a batch of homemade Cajun seasoning or buy your favorite store brand. Slice an onion into 4 equal slices. Set aside
- Wash your turkey thighs and pat them dry with paper towels making sure to absorb any moisture.
- Divide the soften butter, and rub it over the entire surface of each turkey thigh. Season each side of each thigh generously with kosher salt, Cajun seasoning, and black pepper.
- Place the sliced onions in the skillet then lay your turkey thighs on the top of the bed of onions.
- Place your thighs in the oven to roast for 1hr and 30 minutes to 1hr and 45 minutes. Oven temperatures may vary which can result in your thighs roasting upward to 2 hours. Baste your thighs with the pan juices every 30 to 40 minutes during cooking process.
- You can check for done-ness by inserting a meat thermometer into the thickest part of the thigh. When the thermometer reads 180 degrees, they're done. You can also check by gently pressing the thighs with your fingers after recommended cooking time. If the juices run clear, the thighs are most likely done.
Notes
- Your turkey thighs must be dried before smearing the softened butter over the surface of each thigh.
- Allow the butter to soften ahead of time by placing it on the counter top for at least 20 to 30 minutes. Or, you can soften the butter in the microwave in 5 second increments. Watch closely because you do not want the butter to melt.
- Placing the thighs on top of the bed of sliced onions before roasting adds incredible flavor to the pan juices.
- Baste your turkey thighs throughout the cooking process I recommend about (every 30 - 40 minutes) and when they're done, spoon the pan juices over the top of each thigh for added moisture and juiciness.
- If you have fresh herbs on hand, chop them up and add them to your softened butter. Then, smear the butter-herb mixture over the entire surface of each turkey thigh before adding the seasonings.
- When using a baking sheet or baking dish, use one with raised edges to prevent the pan juices from spilling out. Avoid using one really large as this could cause the pan juices to spread too much.
- Consider using a meat thermometer to ensure that your turkey thighs reach the perfect internal temperature.
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