When it comes to hearty, satisfying meals, nothing beats roasted turkey and potatoes. This classic dish is the centerpiece of many family gatherings, holidays, and Sunday dinners—and for good reason. With juicy, herb-crusted turkey and a medley of perfectly roasted sweet and golden potatoes, it delivers both flavor and comfort in every bite. Whether you’re planning a festive holiday meal or just craving a homestyle dinner, this recipe offers a foolproof method for achieving tender meat and crispy-edged potatoes every time.
Table of Contents
Why You’ll Love This Recipe
- One-pan simplicity: Roasts together for fewer dishes and full flavor
- Flavor-packed: Fresh herbs, garlic, and a hint of paprika bring it to life
- Perfect for holidays or meal prep: Feeds a crowd or makes delicious leftovers
- Customizable: Swap in your favorite root veggies or turkey cuts
- Golden gravy-ready: The pan drippings make excellent gravy with no extra effort
Ingredients
- 1 bone-in, skin-on turkey breast (about 6 pounds)
- 2 large sweet potatoes, peeled and cubed
- 4 medium Yukon gold potatoes, cubed
- 4 tbsp olive oil, divided
- 4 garlic cloves, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- 1½ cups chicken stock or broth
- 1 tbsp cornstarch (optional, for gravy)
Instructions
- Preheat the oven to 375°F (190°C). Line a large roasting pan with foil or parchment paper for easy cleanup.
- Prep the potatoes: In a large bowl, toss cubed potatoes with 2 tablespoons of olive oil, half the garlic, parsley, thyme, paprika, salt, and pepper. Spread evenly in the bottom of the roasting pan.
- Season the turkey: Rub the turkey breast with remaining olive oil, garlic, salt, pepper, and herbs. Place it skin-side up directly on top of the potatoes.
- Roast uncovered for 1 hour and 45 minutes to 2 hours and 15 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).
- Optional gravy: While the turkey rests, pour pan juices into a small saucepan. Simmer with 1 cup stock and whisk in 1 tbsp cornstarch dissolved in water. Cook until thickened.
- Rest and serve: Let the turkey rest 10–15 minutes before slicing. Serve with the roasted potatoes and gravy.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 4 generous portions
- Difficulty: Medium
Nutrition Facts (per serving, estimated)
- Calories: ~1250
- Protein: 65g
- Fat: 78g
- Carbohydrates: 55g
- Fiber: 7g
- Sodium: ~720mg
Note: Values vary based on serving size and added gravy.
Tips & Variations
- Add citrus zest or sliced lemons under the skin for brightness
- Use boneless turkey breast for faster roasting time
- No fresh herbs? Use 1 tsp dried thyme and 1 tsp dried parsley
- Add root vegetables: Try carrots, parsnips, or red onions for more variety
- Crispier skin tip: Pat turkey very dry before seasoning and start roasting at 425°F for the first 15 minutes
FAQs
Can I use turkey legs or thighs instead of breast?
Yes! Adjust the cooking time based on the weight. Dark meat is more forgiving and stays juicy.
What potatoes work best?
A combo of sweet potatoes and Yukon gold gives both sweetness and buttery richness, but any roasting potato will work.
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the oven to keep the skin crisp.
Can I make this ahead?
Yes! Season the turkey and chop the potatoes up to a day in advance. Store separately in the fridge.
Can I cook this in a slow cooker?
This particular recipe is best roasted for crispy texture, but you can adapt it for slow cooking if needed.
Perfect Roasted Turkey and Potatoes
Equipment
- – Roasting pan
- – Meat thermometer
- – Small saucepan (for gravy)
Ingredients
- – 1 bone-in skin-on turkey breast (6 lb)
- – 2 sweet potatoes cubed
- – 4 Yukon gold potatoes cubed
- – 4 tbsp olive oil divided
- – 4 garlic cloves minced
- – 2 tbsp chopped parsley
- – 1 tbsp fresh thyme or 1 tsp dried
- – 1 tsp paprika
- – Salt & pepper to taste
- – 1½ cups chicken broth
- – 1 tbsp cornstarch for gravy, optional
Instructions
- Preheat oven to 375°F. Line roasting pan.
- Toss potatoes with 2 tbsp oil, garlic, herbs, paprika, salt, and pepper. Spread in pan.
- Rub turkey with remaining oil, garlic, herbs, and seasoning. Place on top of potatoes.
- Roast uncovered 1 hr 45 min–2 hr 15 min, until internal temp reaches 165°F.
- Rest turkey 10–15 minutes before slicing.
- Optional: Make gravy from pan drippings with broth and cornstarch.
Notes
– Add carrots or parsnips for variety
– Resting is key for juicy slices
– Freeze leftovers up to 2 months
Conclusion
This roasted turkey and potatoes recipe is a holiday-worthy meal made simple. With crispy-skinned, juicy turkey and tender, herb-roasted potatoes, it’s the kind of dish that brings people to the table and keeps them coming back for seconds. Whether you’re hosting Thanksgiving or making Sunday supper, you can’t go wrong with this classic.