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.
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
- Resting the turkey is essential for juicy meat
- Add other root vegetables for variety