Oven roasted turkey thigh with baked rosemary potatoes and pumpkin, this roast would make a delicious Thanksgiving or Christmas main dish.
The last recipe in this Turkey Series, I hope you enjoyed all the previous ones and maybe even tried one of them. I could not say that I have a favorite, I do love a good turkey roast, either today’s recipe for Turkey Thigh Roast with Potatoes and Pumpkin or the Oven Roasted Turkey Drumsticks with Vegetables last week.
Not to mention all the delicious recipes one can make with leftover turkey from any of these rather large roasts like the Quick Fricassee with Leftover Turkey and Mushrooms or the Light and Healthy Turkey Cream Cheese Lasagna.
Today’s Turkey Thigh Roast 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 are: 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.
I check if the meat is done using a meat thermometer ThermoPro TP03A Digital Food Cooking Thermometer Instant Read Meat Thermometer for Kitchen BBQ Grill Smoker. According to the FSIS -Food Safety and Inspection Service the internal temperature of safely cooked turkey is of 73 degrees Celsius/ 165 degrees Fahrenheit. If you don’t have a meat thermometer, check the doneness with a long stick inserted in the thickest part of the thigh, the juices should run clear.
For more information on safely cooking turkey have a look at this post: Basic Recipe for Oven-Roasted Turkey Breast.
And if in search for some nice dessert after such a meal, have a look at these recipes:
Turkey Thigh Roast with Potatoes and PumpkinPrint This
- 1 turkey thigh, bone-in, skin-on, about 1,2 kg/ 2.6 lbs
- 1 kg/ 2.2 lbs small potatoes
- 500 g/ 1.1 pumpkin (See note)
- 5-6 garlic cloves
- 1-2 tablespoons olive oil
- 240 ml/ 1 cup white wine
- 1 teaspoon dry rosemary
- sweet paprika powder
- salt and pepper
Preheat the oven to 180 degrees Celsius/ 360 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 the garlic with olive oil and rosemary and add some salt and pepper.
Give the vegetables to 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.
Take the roast out of the oven and let the turkey thigh rest for about 10 minutes while keeping the vegetables warm.
Serve with green salad or vegetables of choice.
I used Hokkaido pumpkin for this recipe, which doesn't have to be peeled. You can use butternut squash instead, which you should peel first.