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Roasted Turkey Thigh Joint

This roasted turkey thigh joint with potatoes and pumpkin is an easy, delicious sheet-pan meal for Thanksgiving or Christmas.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 4 -6 servings
Calories: 595 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C/ 370°F.
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.
  7. 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

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

% 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.