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crispy skinned turkey thigh on a platter.
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Oven-Roasted Turkey Thigh (with Potatoes)

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.
Course Poultry
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 -6
Calories 595kcal
Author Adina

Ingredients

  • 1 turkey thigh bone-in, skin-on, about 1,2 kg/ 2.6 lbs
  • 2.2 lbs small potatoes 1 kg
  • 1 lb pumpkin 450 g, Note
  • 5-6 garlic cloves
  • 1-2 tablespoons olive oil
  • 1 cup white wine 250 ml
  • 1 teaspoon dry rosemary
  • sweet paprika powder
  • fine sea salt and pepper

Instructions

  • 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.

Notes

  1. 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.

Nutrition

Serving: 1/6 of the recipe | Calories: 595kcal | Carbohydrates: 42g | Protein: 50g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Cholesterol: 219mg | Sodium: 310mg | Fiber: 5g | Sugar: 4g