Perfect roasted turkey and potatoes is more than just a holiday main — it’s a one-pan wonder that delivers juicy, flavorful turkey and golden roasted sweet and regular potatoes in every bite. Thanks to a simple herb and garlic rub and a smart roasting method, this meal creates its own rich pan gravy and cuts down on cleanup. It’s a comforting, elegant dish you’ll want to make for holidays and cozy Sundays alike.

Table of Contents

Why You’ll Love This Recipe

🦃 One-pan magic: Turkey and potatoes roast together, saving time and dishes
🌿 Flavor-packed herb rub: Garlic, parsley, thyme, and paprika make the turkey irresistible
🥔 Two kinds of potatoes: Sweet and regular for a mix of flavors and textures
🥄 Built-in gravy: Pan drippings turn into a rich, savory sauce
🍽️ Great for gatherings: Elegant enough for a holiday, simple enough for weeknight

Ingredients

For the Turkey & Vegetables

1 whole turkey breast with bone and skin (6 lb)
4 tbsp olive oil
2 tbsp minced garlic (about 6 cloves)
4 tbsp chopped fresh parsley
1 tbsp fresh thyme leaves
1 tsp paprika
2 tsp kosher salt
½ tsp ground black pepper
2 tbsp olive oil (for pan)
6 small sweet potatoes
6 regular potatoes (Yukon Gold or russet work well)
Extra pinch of salt, if needed

For the Gravy

1 cup pan drippings
1 cup chicken stock or broth
1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Prepare the Turkey

Preheat oven to 390°F (200°C).
Line a large roasting pan with parchment paper. Place the turkey breast skin-side up in the pan.
Pierce the skin and meat with a fork to help the seasoning absorb.

2. Mix the Herb Rub

In a bowl, combine olive oil, garlic, parsley, thyme, paprika, salt, and pepper.
Rub half the mixture over the turkey — on top and underneath the skin.
Drizzle the 2 extra tablespoons of oil under the turkey.
Flip the turkey skin-side down in the pan.

3. Prep the Potatoes

Cut the sweet potatoes and regular potatoes into similar-sized chunks.
Toss with the remaining herb rub and a pinch of salt.
Arrange around the turkey in the roasting pan.

4. Roast

Cover the pan with aluminum foil.
Roast for 2 hours, then remove the foil and flip the turkey skin-side up.
Increase oven to broil or grill setting. Roast uncovered for 30–45 minutes until the skin is golden and crispy and the turkey reaches 165°F internal temp.

5. Rest

Remove from oven. Cover with foil and let rest 15 minutes before slicing.

6. Make the Gravy

In a saucepan, bring pan drippings and broth to a simmer.
Slowly whisk in cornstarch slurry until thickened.
Simmer and whisk for a silky, rich finish.

Recipe Details

Prep Time: 15–20 minutes
Cook Time: 2.5–3.25 hours
Total Time: 3–3.5 hours
Servings: 4–6
Skill Level: Medium

Nutrition Facts (Per Recipe – Approximate)

Calories: 4800–5200 total
Protein: 400–440g
Carbohydrates: 400–440g
Fat: 170–200g

Per serving (based on 6): ~800–870 calories

Tips & Variations

🧂 Use a meat thermometer: Turkey is perfect at 165°F — not before, not after
🧄 Rub under the skin: More flavor, juicier meat
🥕 Swap the veggies: Try carrots, parsnips, or butternut squash
🐔 Use chicken instead: Substitute whole chicken or bone-in thighs, adjust time
🌱 Fresh herbs > dried, but if needed: use 1 tbsp dried parsley and 1 tsp dried thyme

FAQs

Can I use boneless turkey breast?
Yes, but you’ll need to reduce the cooking time by about 30–40 minutes. Bone-in keeps the meat moist.

Can I cook the turkey and potatoes separately?
You can, but you’ll miss out on the rich flavor the turkey drippings add to the potatoes.

What can I use instead of cornstarch for gravy?
Mix 2 tbsp flour with 3 tbsp cold water as a substitute thickener.

Can I make this ahead?
You can season and prep the turkey and potatoes a few hours in advance. Roast when ready to serve.

Perfect Roasted Turkey and Potatoes

A one-pan roasted turkey and potatoes meal with golden crispy skin, tender sweet and regular potatoes, and an easy pan gravy. Perfect for holidays or hearty dinners.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 3

Total Time 3 30

Course Main, Dinner

Cuisine American

Servings 12

Calories 511 kcal

Equipment

– Roasting pan
– Aluminum foil
– Meat thermometer
– Saucepan
Whisk

Ingredients

**Turkey & Vegetables**
– 1 whole turkey breast 6 lb, bone-in, skin-on
– 4 tbsp olive oil
– 2 tbsp minced garlic
– 4 tbsp chopped fresh parsley
– 1 tbsp thyme leaves
– 1 tsp paprika
– 2 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp olive oil for pan
– 6 sweet potatoes
– 6 regular potatoes
– Pinch of salt optional
**Gravy**
– 1 cup pan drippings
– 1 cup chicken broth
– 1 tbsp cornstarch + 2 tbsp water

Instructions

Preheat oven to 390°F (200°C). Line pan with parchment paper.
Place turkey breast skin-side up. Pierce skin and meat with fork.
Mix olive oil, garlic, parsley, thyme, paprika, salt, pepper.
Rub HALF the mix on turkey (top + under skin). Flip skin-side down.
Cut and toss potatoes with remaining herb rub. Arrange around turkey.
Cover pan with foil. Roast 2 hours.
Uncover, flip turkey skin-side up. Broil 30–45 minutes until crisp and 165°F internal.
Rest turkey 15 minutes, covered.
Simmer pan drippings + broth. Whisk in cornstarch slurry. Cook until thickened.

Notes

– For even cooking, cut potatoes into uniform pieces
– Resting the turkey is essential for juicy meat
– Add other root vegetables for variety

Keyword Roasted Turkey and Potatoes

Conclusion

This perfect roasted turkey and potatoes recipe proves that holiday-worthy meals don’t have to be complicated. With juicy, herb-infused turkey, two kinds of tender roasted potatoes, and a built-in pan gravy, it’s an all-in-one dinner that delivers comfort and elegance in every bite.