Best Spicy Turkey Thighs Recipes
SPICY TURKEY THIGHS
Old Bay Seasoning adds a spicy kick to these crispy baked turkey thighs. Serve with Raw Corn and Zucchini Salad on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.
- Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 when inserted in thickest part of a thigh, avoiding bone), 35 to 40 minutes. Let rest 10 minutes before slicing.
Nutrition Facts : Calories 284 g, Fat 15 g, Protein 35 g
SPICY TURKEY THIGHS
Make and share this Spicy Turkey Thighs recipe from Food.com.
Provided by GuyBig
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Use about 1 T. Oil and 1 T. spice per Turkey Thigh.
- Put oil in non-stick pan, heat, and add spice.
- When heated up and fragrant add turkey thighs.
- Brown thighs on stove top for about five minutes per side.
- Transfer to Oven and bake at 350 degrees for an hour.
Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9
SPICY TURKEY THIGHS
How to make Spicy Turkey Thighs
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a small bowl, beat together butter, Old Bay, and lemon juice. Rinse turkey thighs and pat dry with paper towels. Gently slip your fingers between skin and meat to loosen skin. Evenly spread butter mixture under skin of each thigh. Season thighs with salt and pepper.
- Place turkey thighs in a 9-by-13-inch baking dish and roast until skin is crispy and brown and juices run clear when meat is pierced with a knife (an instant-read thermometer should read 165 when inserted in thickest part of a thigh, avoiding bone), 35 to 40 minutes. Let rest 10 minutes before slicing.
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