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One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy
Juicy Herb Roasted Turkey & Potatoes, with a flavourful gravy made with only 3 ingredients, just in time for Thanksgiving menu planning!
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
45 mins
Servings: 12 serves
Calories: 529 kcal
Course:
Main Course
Cuisine:
American
Ingredients
FOR THE TURKEY:
- 6 pound whole turkey breast skin on and bone in
- 4 tablespoons olive oil
- 2 tablespoon minced garlic or 6 minced cloves
- 4 tablespoon fresh chopped parsley leaves
- 1 tablespoon thyme leaves
- 1 teaspoon mild paprika
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil extra
- 6 small sweet potatoes
- 6 potatoes
FOR THE GRAVY:
- 1 cup pan juices
- 1 cup chicken broth or stock
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 pinch salt extra, to season if desired
Instructions
FOR THE TURKEY AND POTATOES:
- Preheat the oven to 200°C | 390°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 pan completely with aluminium 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 - 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. Slice and serve warm with the gravy.
Cup of Yum
FOR THE GRAVY:
- 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.
Notes
- How to roast a super moist turkey breast: The key is to pierce it all over with a fork first, through the skin and flesh. Then rub the mixed seasoning all over your turkey, INCLUDING under the skin; turn it over and roast skin side down first.
- Cover with foil to allow all of the steam to stay in the pan, while also retaining those super delicious pan juices for your gravy making later on.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
45g
(15%)
Protein
49g
(98%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
121mg
(40%)
Sodium
1.018mg
(0%)
Potassium
854mg
(24%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
16.298IU
(0%)
Vitamin C
27mg
(30%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12serves
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 45g | 15% |
| Protein | 49g | 98% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 121mg | 40% |
| Sodium | 1.018mg | 0% |
| Potassium | 854mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 16.298IU | 0% |
| Vitamin C | 27mg | 30% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.