1turkey thighbone-in, skin-on, about 1,2 kg/ 2.6 lbs
2.2lbssmall potatoes1 kg
1lbpumpkin450 g, Note
1cupwhite wine250 ml
sweet paprika powder
fine sea salt and pepper
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Season: Rub the turkey thigh with salt, pepper, and sweet paprika powder. Place in on a large baking tray.
Prepare vegetables: 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. Next, peel the garlic cloves but leave them whole.
Rub the potatoes, pumpkin, and garlic with olive oil and rosemary, and add 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.
Check: 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.
Rest: 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 peeled first.