The secret to mouthwatering Smothered Turkey Thighs!

Clean the turkey thighs by trimming off scraggly bits and leaving them intact.

Dry brine the turkey thighs by salting them on both sides and placing them on a sheet pan with a rack.

Refrigerate the salted turkey thighs uncovered overnight to draw out moisture and enhance flavor.

Season the turkey thighs with olive oil and Cajun seasoning, ensuring they are well coated.

Preheat the oven to 375°F and place the seasoned turkey thighs in the oven for 1.5 hours.

After 1.5 hours, remove the turkey thighs from the oven and prepare the gravy.

In a deep pan over medium heat, melt 3 tablespoons of butter and 1 tablespoon of olive oil.

Add chopped onions and peppers to the melted butter and oil, sautéing until softened but not browned.

Season the mixture with a touch of salt and cracked black pepper, then add thyme and rosemary for flavor.

Add 3 tablespoons of flour to the pan and cook for 1-2 minutes to remove the raw flour taste.

Slowly add 2 cups of room temperature chicken stock to the pan, whisking to combine and thicken the gravy.

Incorporate about half a cup of turkey drippings into the gravy for added flavor and richness.

Once the gravy is well mixed and thickened, taste and adjust seasoning if necessary.

Place the turkey thighs back into the gravy in the pan and return to the oven for an additional 30 minutes.

After 30 minutes, remove from the oven and spoon gravy over the turkey thighs to ensure they are smothered.

Allow the dish to cool slightly before serving.

Equipment Needed

Spice Level:

Allergens