These Cajun Roasted Turkey Thighs with beautiful brown crispy skin are moist, delicious and a perfect alternative to making a whole turkey.
Which camp are you in... whole turkey or turkey parts? Personally, I prefer turkey parts in particular wings and thighs. In my opinion, they are the tastiest and most flavorful parts of the turkey. Oh wait just a moment, have you tried Braised Turkey Necks, if not they are a must try too.
Turkey thighs are considered dark meat. In case you didn't already know, dark meat has a higher fat content and is more flavorful and juicy compared to white meat which tends to dry out easily and simply not as flavorful if not seasoned properly.
Ingredients
- 4 turkey thighs (bone-in)
- Soften butter (unsalted)
- Kosher salt
- Cajun spice blend
- Black pepper
- Onion
Recipe Essentials
Any one of the following cooking vessels can be used to roast turkey thighs. I used a cast iron skillet.
- Cast iron skillet
- Dutch oven
- Heavy bottom oven-safe skillet
- Quarter size baking sheet (with sides to catch the pan juices)
How to roast turkey thighs
- Wash and pat dry turkey thighs with paper towels and generously rub softened butter over entire surface of each thigh.
- Season each thigh liberally with the Cajun spice blend, kosher salt and cracked black pepper.
- Place the thighs in a 350 degree preheated oven to roast.
- Baste the thighs with the pan juices a couple of times during the cooking process for more juiciness.
- Remove the thighs from the oven, spoon over the pan juices and serve with your favorite sides.
How long to roast turkey thighs
When roasting turkey thighs at 350 degrees, they should cook for 1 hr and 30 minutes to 1 hour and 45 minutes.
Due to the fact that oven temperatures vary, you may need to cook them up to 2 hours.
Any any event, make sure the turkey thighs are completely cooked through and are no longer pink.
If you have a meat thermometer, check the internal temperature by inserting it into the thickest part of the thigh and if it reads 180 degrees the thighs are done.
However, if you do not have a meat thermometer, I highly suggest that you invest in one. In the meantime, you can check for done-ness by gently pressing on the turkey thighs after the suggested cooking time and if the juices run clear, they're most likely done.
Why cook turkey parts instead of a whole turkey
- If you're cooking for a small crowd, yourself, significant other or partner, cooking turkey parts such as just the breast, wings, legs or thighs are ideal if Thanksgiving just isn't Thanksgiving without turkey.
- The advantages of cooking turkey parts is that it definitely cuts back on time, alleviates the stress, allows you more time to relax, enjoy, and engage in conversation, and more time to cook your favorite side dishes if that's what you enjoy most.
- With things looking a little different this year, experts are encouraging everyone to stay away from large gatherings as such many of us may not be inclined to dish up a big bird to grace our dinner table this year.
I'm hoping this easy Cajun roasted turkey thigh recipe will inspire you this holiday season. These thighs are so delicious, moist, and flavorful with its crispy golden brown skin.
Tips
- It's important that the thighs are dried as much as possible before adding the softened butter
- You can allow the butter to soften ahead of time by placing it on the counter top for at least 20 to 30 minutes
- You can soften butter quickly by placing it in the microwave for 5 second increments (watch closely as you do not want the butter to melt and become liquidy)
- Placing the thighs on top of the bed of sliced onions before roasting, adds incredible flavor to the pan juices
- Please baste the turkey thighs throughout the cooking process (every 30 - 40 minutes) and when they're done, spoon the pan juices over the top of each thigh
- If you have fresh herbs on hand, chopped them up and combine with your softened butter to create a butter- herb blend and rub the butter-herb blend over the entire surface of turkey thighs before adding kosher salt, the Cajun spice blend and black pepper.
Storing leftover turkey thighs
When storing left over turkey thighs, place in an airtight container and store in the fridge for up to 3 days.
You can reheat the turkey thighs in a 375 degree preheated oven. Place the turkey thighs on a baking sheet or in a casserole dish and add the pan juices on top of the thighs and place in the oven to heat for about 20 minutes or until heated through.
Can you freeze cooked turkey thighs
You sure can. Place the cooked turkey thighs in a freezer-safe container with an airtight lid or freezer ziploc bag and store in the freezer for up to 3 months.
Serve with these side dishes
The possibilities are endless. Some of my favorite side dishes to serve with roasted turkey thighs are:
Crispy Oven Roasted Broccolini
Roasted Beet Salad with Grilled Peaches
For other fall or holiday turkey recipes
Check out Braised Turkey Neck Recipe, Smothered Turkey Wings, or Butter Herb Roasted Turkey Recipe.
For more recipe ideas and inspiration, be sure to connect with me on Instagram and Pinterest.
Thanks for visiting,
Cree
Cajun 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 tbsp unsalted butter (softened )
- 2 tsp kosher salt
- 3 tsp Cajun spice blend
- t tsp black pepper
- ½ small onion (sliced)
Instructions
- Preheat oven to 350 degrees.
- Meanwhile soften butter. Make a batch of homemade Cajun spice blend or use your favorite store brand. You'll also need 4 medium sized slices of onion (not 4 onions). Set aside
- Wash turkey thighs and pat dry with paper towels making sure they are completely dry.
- Divide soften butter and rub over entire surface of each turkey thigh. Season each side of each thigh generously with kosher salt, the Cajun spice blend, and black pepper.
- Add sliced onions in skillet then lay turkey thighs on top of bed of onions.
- Place 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 thighs with 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. If the thermometers reads 180 degrees, they are 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
- It's important that the thighs are dried as much as possible before adding the softened butter
- You can allow the butter to soften ahead of time by placing it on the counter top for at least 20 to 30 minutes
- You can soften butter quickly by placing it in the microwave for 5 second increments (watch closely as you do not wanted the butter to melt and become liquidy)
- Placing the thighs on top of the bed of sliced onions before roasting, adds incredible flavor to the pan juices
- Please baste the turkey thighs throughout the cooking process (every 30 - 40 minutes) and when they're done, spoon the pan juices over the top of each thigh
- If you have fresh herbs on hand, chopped them up and combine with your softened butter to create a butter- herb blend and rub the butter-herb blend over the entire surface of turkey thighs before adding kosher salt, the Cajun spice blend and black pepper.
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