Best Spicy Turkey Thighs Recipes

Spicy Turkey Thighs image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 5

3 tablespoons unsalted butter, room temperature
5 teaspoons Old Bay Seasoning
1 tablespoon fresh lemon juice
2 bone-in, skin-on turkey thighs (about 2 pounds total)
Coarse salt and ground pepper

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 image

Provided by GuyBig

Categories Poultry

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 3

2 turkey thighs
2 tablespoons cooking oil
2 tablespoons jamaican jerk mixed spice or 2 tablespoons garam masala

Steps:

Nutrition Facts : Calories 60.1, Fat 6.8, SaturatedFat 0.9

Spicy Turkey Thighs image

Provided by @MakeItYours

Number Of Ingredients 5

3 tablespoons unsalted butter, room temperature
5 teaspoons Old Bay Seasoning
1 tablespoon fresh lemon juice
2 bone-in, skin-on turkey thighs (about 2 pounds total)
Coarse salt and ground pepper

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.