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PALEO WHOLE30 AND KETO SUCCULENT BONE-IN TURKEY THIGHS
On this Paleo Whole30 lifestyle journey, there’s only so many animal proteins to choose from. On a regular basis Shawn and I eat turkey thighs when available at our local supermarket. Sometimes we enjoy a traditonal turkey dinner, complete with gravy and grain free stuffing. Other times I throw the thighs in the crockpot with compliant BBQ sauce. I also like to try new dry seasonings to spice things up.
We love the dark meat and even the crispy skin. Often times we’ll enjoy the thighs with a vegetable like broccoli or cauliflower. I’m always trying to sauces and seasonings. This time I decided to make a breading with Cajun spice.
For this recipe I combined almond flour with the Cajun spice to act like a shake ‘n bake coating. The coating was delicious, crisp, hot and spicy. This coating also allowed the thighs to retain most of their juices. As a result the turkey was incredibly tender.
You can adjust the cayenne spice and chili flakes to your liking. In my recipe the heat is quite forward, making your forehead sweat! We like spicy!
RECIPE NUTRIONAL VALUE: Each bone-in turkey thigh possesses 21 grams of protein. Turkey also contains niacin, zinc, B6 and B12 and the amino acid called tryptothan. Apart from these nutrients, it is also contains zinc and vitamin B12. Tryptothan is an awesome amino acid for exercising. It can increase the body’s production of beta-endorphins, which are neurotransmitters that fight pain. One study showed that athletes given L-tryptophan supplements increased their exercise time by nearly 50%. Tryptothan also helps us sleep and helps to raise our mood, decrease anxiety, fight depression, supress our appetite,
RECIPE TASTE PROFILE: While there is some fattiness in dark meat, the primary flavour comes from the Cajun seasoning. This seasoning mix has predominant heat and spice from the cayenne and chili flakes, along with the flavour from the spices. Some herbal tones from the oregano and thyme, along with a depth of flavour from the garlic and onion powders.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo or Whole30 lifestyle): Poultry works well with white wine. The predominant flavour sensation of this spice mix is heat and spiciness due to the cayenne and chili flakes. For this reason, you need a wine with plenty of sweetness to match. The more heat and spice, the greater the sweetness is required in the wine. Choose a late-harvest white, such as late-harvest Riesling or late-harvest Gewurztraminer as a match.
- Prep Time: 5
- Cook Time: 50
- Total Time: 55 to 60
- Yield: 2 to 4 1x
- Category: PALEO, WHOLE30, KETO
- Method: ROASTING
- Cuisine: LUNCH, BRUNCH, DINNER
- Diet: Gluten Free
4 bone-in turkey thighs
1 cup almond flour
¼ cup Cajun Spice Mix*
¼ cup olive oil
For the Cajun spice mix recipe click the link below:
Preheat oven to 350 F. Line a baking sheet with parchment paper. (I like to add non-stick cooking spray to the pan before adding the parchment. The spray helps to hold down the parchment and it also makes clean up a lot easier.). Dry thighs on a paper towel. Set aside.
In a bowl combine almond flour and Cajun spice mix to make a coating mix. Stir to mix well. Dip turkey thigh in olive oil and then dredge in coating mix on all sides, top, and bottom. Set thigh on parchment and repeat process for all thighs.
Bake for 50 minutes or until turkey juices run clear and temperature (with thermometer) reaches 165 F. Remove from oven. Let sit for 5 minutes. Enjoy!
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