Roasted Turkey Thigh Joint
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 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
Description
Roasted Turkey Thigh Joint combines a seasoned turkey thigh joint with small potatoes, pumpkin chunks, and whole garlic cloves. The turkey is rubbed with salt, pepper, and paprika, while vegetables and garlic are tossed with olive oil, dried rosemary, and seasoning. The ingredients are arranged on a baking tray.
The roast is cooked at 180°C for about 45 minutes, then white wine is added, continuing roasting for another 40–45 minutes until the turkey reaches an internal temperature of 73°C. This gradual roasting with wine helps keep the meat moist and infuses the vegetables with flavor.
The dish yields a rich, savory roast where the turkey skin becomes crisp and the meat tender. The potatoes and pumpkin absorb savory and herbal notes, complemented by mellow roasted garlic. This combination suits a hearty main course.
You can use Hokkaido pumpkin, which doesn’t require peeling, or butternut squash peeled first. The wine addition enhances moisture and flavor but can be omitted if preferred. Monitoring internal temperature ensures safe and juicy turkey.
Ingredients
- 1 turkey thigh bone-in, skin-on, about 1,2 kg/ 2.5 lbs
- 2.2 lbs potato 1 kg, small
- 1 lb pumpkin 450 g, Note
- 5-6 garlic cloves
- 1-2 tablespoons olive oil
- 1 cup white wine 250 ml
- 1 teaspoon rosemary dried
- paprika sweet, powder
- sea salt fine
- black pepper fine
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
- Hokkaido pumpkin can be used without peeling; butternut squash should be peeled before roasting.
- Check the turkey’s internal temperature with a thermometer to ensure it reaches 73°C (165°F) for safe consumption.
- Adding white wine during roasting helps keep the meat moist and adds flavor to the vegetables.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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