Oven-roasted turkey with potatoes and pumpkin, this dish would make a delicious Thanksgiving or Christmas main dish. An easy to make tray bake meal.
This roasted turkey with potatoes and pumpkin is another super easy roast recipe that involves the minimum effort on your side. Clean and cut some potatoes and pumpkin, put the meat and the veggies in the oven and wait for them to be cooked.
Make a salad and there you have it: a complete, delicious, healthy, and festive dish to celebrate Thanksgiving or Christmas or just to enjoy on an ordinary Sunday when you feel like having something a bit special.
What do you need?
- A large turkey thigh of about 1.2 kg/ 2.6 lbs, bone-in, skin-on.
- Definitely leave the skin on, it helps the meat stay moist and imparts it a lot of flavor. And the skin will be so deliciously crispy!
- Pumpkin, potatoes, lots of garlic.
- I often use small potatoes, but if all you have are regular-sized ones, they are fine as well. Just chop them into several pieces.
- I use either Hokkaido pumpkin, also-know as red Kuri squash, or butternut squash.
- When it comes to pumpkin or squash they definitely have the best flavor.
- You can use other sorts as well, just make sure they are flavorful.
Other ingredients: garlic, white wine, olive oil, dried rosemary, sweet paprika, salt and pepper.
How to make?
The best about this recipe (excepts for being so delicious) is that all you need is one tray and one step to cook it.
- Prepare everything first.
- Season the meat.
- If using Hokkaido you don’t have to peel, just remove the seeds and cut it into chunks. If using butternut squash or any other pumpkin or squash sort, peel them, remove seeds and cut into chunks.
- Scrub the potatoes thoroughly and cut them into chunks as well. Peeling is optional.
- Peel the garlic but leave the cloves whole
- Rub the veggies with oil and spices and arrange on the tray around the thigh.
- Roast for 45 minutes.
- Add wine.
- Continue roasting for another 40 – 45 minutes or until a thermometer inserted in the thickest part of the thigh shows an internal temperature of 73 degrees Celsius/ 165 degrees Fahrenheit.
- If you don’t have a meat thermometer, check the meat with a long stick inserted in the thickest part of the thigh. The juices should run clear. If they are not, continue the roasting process checking again every five minutes or so.
- Let the roast rest for about 10 minutes before carving while keeping the vegetables warm.
How to serve?
Serve after resting the meat for about 10 minutes.
You have already cooked the main dish and the sides on on tray, so actually you don’t need anything else.
More roasted turkey recipes:
- 1 turkey thigh, bone-in, skin-on, about 1,2 kg/ 2.6 lbs
- 1 kg/ 2.2 lbs small potatoes
- 450 g/ 1 lb pumpkin (Note)
- 5-6 garlic cloves
- 1-2 tablespoons olive oil
- 240 ml/ 8.5 fl.oz/ 1 cup white wine
- 1 teaspoon dry rosemary
- sweet paprika powder
- fine sea salt and pepper
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Rub the turkey thigh with salt, pepper, and sweet paprika powder. Place in on a large baking tray.
- Thoroughly clean the potatoes and halve them. If using Hokkaido pumpkin, cut it into chunks without peeling. If using butternut squash, peel first, then cut into chunks. Peel the garlic cloves but leave them whole.
- Rub the potatoes, pumpkin, and garlic with olive oil and rosemary and add some salt and pepper. Place the vegetables on the baking tray around the turkey thigh.
- Roast in the oven for about 45 minutes first.
- Add the white wine and continue roasting for another 40 - 45 minutes or until a thermometer inserted in the thickest part of the thigh shows an internal temperature of 73 degrees Celsius/ 165 degrees Fahrenheit.
- If you don't have a meat thermometer, check the meat with a long stick inserted in the thickest part of the thigh. The juices should run clear. If they are still red or pink, continue the roasting process checking again every five minutes or so until the juices run clear.
- Remove from the oven and let the turkey thigh rest for about 10 minutes while keeping the vegetables warm.
I used Hokkaido pumpkin for this recipe, which doesn't have to be peeled. You can use butternut squash instead, which needs to be peel first.
Nutrition Information:Yield: 6 Serving Size: 1/6 of the recipe
Amount Per Serving: Calories: 595Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 219mgSodium: 310mgCarbohydrates: 42gFiber: 5gSugar: 4gProtein: 50g
Nutritional information is not always accurate.