Smothered Turkey Thighs


  • Turkey Thighs
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ med onion – sliced
  • ¼ cup red bell pepper – diced
  • 1 teaspoon fresh thyme – minced
  • 1 teaspoon fresh rosemary – minced
  • 2 cups chicken stock
  • 3 tablespoons AP flour
  • Cajun or all purpose seasoning.
  • Salt / Pepper


Turkey Thighs:

  • 24 hours prior to cooking. Place thighs on a rack and sheet tray.  Season both sides with salt.  Let it set out in the fridge overnight.

Day of cooking:

  • Preheat over to 375f
  • Rub olive oil on the turkey thighs.
  • Season thighs with cajun or all purpose seasoning.
  • Roast in oven for an hour to an hour and half.
  • Remove from the oven and set aside.

Gravy prep:

  • On the stove, using med-high heat, using an oven safe deep pan. Add butter and olive oil.
  • Add onions and peppers. Saute until soft and translucent.
  • Add Salt / Pepper to taste.
  • Add thyme and rosemary.
  • Cook mix for 1-2 minutes.
  • Add flour, 1 tablespoon at a time, until all grease is absorbed.
  • Cook for another 1-2 min, just to cook out the raw flour taste.
  • Pour in stock 1 cup at a time, whisking constantly.
  • Optionally, add ½ cup of the turkey drippings.
  • Once completely thickened, add your thighs into the gravy.
  • Place pan with the thighs and gravy back into the oven for 30 min.
  • Spoon gravy over the thighs, let cool for a minute or two and enjoy.