Roasted Turkey Thigh Joint
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
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Total Time
1 hr 50 mins
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Servings
4 -6 servings
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Calories
595 kcal
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Course
Main Course
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Cuisine
American
Roasted Turkey Thigh Joint
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This roasted turkey thigh joint with potatoes and pumpkin is an easy, delicious sheet-pan meal for Thanksgiving or Christmas.
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Ingredients
- 1 turkey thigh bone-in, skin-on, about 1,2 kg/ 2.5 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
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Instructions
- Preheat the oven to 180°C/ 370°F.
- Season: Rub the turkey thigh with salt, pepper, and sweet paprika powder. Place in on a large baking tray.1 turkey thigh + sweet paprika powder + fine sea salt and pepper
- 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.2.2 lbs small potatoes/ 1 kg + 1 lb pumpkin/ 450 g + 5-6 garlic cloves
- 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.1-2 tablespoons olive oil + 1 teaspoon dry rosemary
- 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°C/ 165°F.1 cup white wine/ 250 ml
- 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
- Pumpkin: 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 Information
Show Details
Serving
1/6 of the recipe
Calories
595kcal
(30%)
Carbohydrates
42g
(14%)
Protein
50g
(100%)
Fat
23g
(35%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
16g
Cholesterol
219mg
(73%)
Sodium
310mg
(13%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 595kcal | 30% |
| Carbohydrates | 42g | 14% |
| Protein | 50g | 100% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 219mg | 73% |
| Sodium | 310mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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