How To Make One Pan Juicy Herb Roasted Turkey and Potatoes with Gravy
For the ultimate Thanksgiving centerpiece, whip up this recipe for roasted turkey and tender potatoes, all baked in one pan for a fuss-free meal!
Preheat the oven to 390 degrees F.
Place the turkey breast in a large roasting pan lined with parchment paper, skin side up. Pierce through the skin and flesh with a fork, all over the breast. Set aside.
In a small bowl, combine 4 tablespoons olive oil, garlic, parsley, thyme, paprika, salt, and pepper. Rub half of the mixture evenly all over the skin of the turkey breast.
Loosen the skin and rub the seasoning underneath the skin and onto the meat. Pour the extra 2 tablespoons oil underneath the turkey breast onto the parchment paper. Turn the breast over, skin-side down.
Arrange the sweet potatoes and potatoes around the turkey, and rub them with remaining seasoning. Season with extra salt, if desired. Cover the pan completely with aluminum foil.
Roast for 2 hours. Remove from oven, carefully uncover the turkey, and turn in the pan to be skin-side up.
Change oven setting to grill or broil, and continue to roast the turkey for a further 30 minutes to 45 minutes, or until the skin is crispy and the turkey is completely cooked through.
When the turkey is done, remove from the oven, cover the pan with the same foil, and allow to rest at room temperature for 15 minutes.
Pour out all the pan juices into a medium-sized pan and bring to a simmer. Mix in the broth and continue to simmer over low heat.
Pour in the corn starch mixture while whisking continuously, until a nice and thick gravy begins to form.
Slice the turkey, and serve warm with the gravy. Enjoy!
- Calories: 850.40kcal
- Fat: 34.63g
- Saturated Fat: 8.07g
- Monounsaturated Fat: 16.63g
- Polyunsaturated Fat: 6.89g
- Carbohydrates: 50.64g
- Fiber: 6.73g
- Sugar: 5.86g
- Protein: 80.25g
- Cholesterol: 222.03mg
- Sodium: 1496.04mg
- Calcium: 103.38mg
- Potassium: 1997.87mg
- Iron: 6.34mg
- Vitamin A: 714.21µg
- Vitamin C: 37.54mg
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