Perfect Roasted Turkey and Potatoes
A juicy, herb-crusted roasted turkey breast with crispy roasted potatoes—all cooked in one pan for the perfect holiday or Sunday dinner.
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
- Use bone-in for extra flavor
- Add carrots or parsnips for variety
- Resting is key for juicy slices
- Freeze leftovers up to 2 months
- Add carrots or parsnips for variety
- Resting is key for juicy slices
- Freeze leftovers up to 2 months