Easy Roast Turkey and Potatoes

If you ask me, a good roast turkey with potatoes is hard to beat.

This classic Sunday dinner brings together tender, juicy turkey and golden-brown potatoes that soak up all those wonderful pan drippings. The meat stays moist while the skin turns perfectly crispy in the oven.

The potatoes get a double dose of flavor – first from the seasonings they’re tossed in, then from the turkey juices that baste them as everything roasts together. A handful of fresh herbs and garlic cloves scattered throughout make the whole kitchen smell amazing.

It’s a no-fuss meal that feels special enough for holidays but simple enough for family dinners any time of year.

What Kind of Turkey Should I Use?

For this recipe, you’ll want to look for a whole turkey breast with the skin and bone intact – this helps keep the meat moist during roasting and adds more flavor. Fresh turkey breast is ideal, but if you’re using frozen, make sure to thaw it completely in the refrigerator (allow about 24 hours for every 4-5 pounds). When shopping, look for turkey breast that’s pink in color with no dark spots or off-putting smells, and try to choose one that’s plump and rounded rather than flat. If you can find it, free-range or organic turkey often has better flavor, though conventional turkey breast will still give you good results as long as you prepare it properly.

Options for Substitutions

This roast turkey recipe is pretty adaptable – here’s what you can switch up if needed:

• Turkey breast: If you can’t find turkey breast, chicken breasts work well too – just adjust cooking time down by about 30-40%. For a bigger crowd, you could use two smaller turkey breasts instead of one large one.
• Olive oil: Any neutral cooking oil like canola or avocado oil will work just fine. Even melted butter is a good option and adds nice flavor.
• Fresh herbs: No fresh parsley or thyme? Use dried herbs instead – just remember to use 1/3 of the amount since dried herbs are more concentrated (2 teaspoons dried parsley, 1 teaspoon dried thyme).
• Potatoes: You can mix and match any potato varieties you like. Regular potatoes can be russet, yellow, or red potatoes. Sweet potatoes can be swapped with butternut squash or carrots.
• Chicken stock: Turkey or vegetable stock work just as well. In a pinch, you can use water mixed with a chicken bouillon cube.
• Cornstarch: For thickening the gravy, you can use all-purpose flour instead – just double the amount and mix with cold water before adding.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting turkey breast is not letting it come to room temperature before cooking – take it out of the fridge at least 30 minutes before roasting to ensure even cooking from edge to center. Another common error is opening the oven door too frequently to check on the bird, which causes temperature fluctuations and longer cooking times – instead, rely on a good meat thermometer inserted into the thickest part to reach 165°F. If you’re struggling with dry meat, try placing the turkey breast skin-side up and basting it every 30-45 minutes with the pan juices, which helps maintain moisture and creates a golden-brown skin. For perfectly cooked potatoes, cut them into similar-sized pieces and arrange them around (not under) the turkey so they can roast evenly in the flavorful drippings while still getting crispy on the outside.

What to Serve With Roast Turkey and Potatoes?

This classic roast turkey dinner calls for some traditional sides that’ll make your meal feel complete. A mix of green vegetables works perfectly – try some steamed green beans or roasted Brussels sprouts to add color to your plate. Since you’ve already got potatoes covered, focus on adding something fresh like a crisp garden salad with light vinaigrette or some honey-glazed carrots for extra sweetness. Don’t forget the cranberry sauce – whether homemade or store-bought, it adds that perfect tangy contrast to the savory turkey. For an extra special touch, warm dinner rolls or crusty bread are great for soaking up all that tasty gravy.

Storage Instructions

Keep Fresh: Place your leftover turkey and potatoes in separate airtight containers and pop them in the fridge. They’ll stay good for up to 4 days. Pro tip: store the gravy separately in its own container – this makes reheating much easier!

Freeze: If you’ve got more than you can eat within a few days, freezing is your friend! Remove the turkey meat from the bones and store it in freezer-safe containers or bags for up to 3 months. The potatoes can be frozen too, but they might change texture a bit when thawed.

Reheat: To bring back that just-cooked taste, warm the turkey in the oven at 325°F with a splash of broth or gravy to keep it moist. Heat until it reaches 165°F (about 20-25 minutes). For the potatoes, pop them in the oven alongside the turkey, or microwave them separately. The gravy can be warmed in a saucepan over low heat, stirring occasionally.

Preparation Time	20-30 minutes
Cooking Time	150-195 minutes
Total Time	170-225 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 250-300 g
• Fat: 150-170 g
• Carbohydrates: 200-250 g

Ingredients

For the turkey:

• 2 tbsp garlic (finely minced for even distribution)
• 1/2 tsp ground black pepper
• 4 tbsp olive oil
• 1 tbsp thyme
• 2 tsp kosher salt (Diamond Crystal recommended)
• 4 tbsp chopped parsley (freshly chopped for best aroma)
• 6 lb whole turkey breast (bone-in, skin-on for more flavor)
• 1 tsp mild paprika

For the potatoes:

• a pinch of salt (optional, to taste)
• 2 tbsp olive oil
• 6 potatoes
• 6 small sweet potatoes (peeled and cut into 1-inch chunks)

For the gravy:

• 2 tbsp water
• 1 cup chicken stock
• 1 tbsp cornstarch
• 1 cup pan drippings

Step 1: Prepare the Turkey Breast

Preheat your oven to 200°C (390°F).

Place the turkey breast, skin side up, in a large roasting pan lined with parchment paper.

Use a fork to pierce through the skin and flesh of the turkey all over.

This helps the seasonings penetrate into the meat.

Set the turkey aside while you prepare the seasoning mixture.

Step 2: Make and Apply the Seasoning

In a small bowl, mix together 4 tablespoons of olive oil, garlic, parsley, thyme, paprika, salt, and pepper.

Take HALF of this mixture and rub it evenly over the skin of the turkey breast.

Carefully loosen the skin and rub some seasoning underneath into the meat as well.

Then pour the extra 2 tablespoons of olive oil underneath the turkey breast directly onto the parchment paper.

Flip the turkey breast so it’s skin-side down in the roasting pan.

Step 3: Add Potatoes and Roast

Arrange the sweet potatoes and regular potatoes around the turkey breast in the pan.

Rub the remaining seasoning mixture over them, coating them well.

Sprinkle extra salt over the veggies if desired.

Cover the entire pan with aluminum foil and place it in the oven.

Roast for 2 hours.

Step 4: Finish and Crisp the Turkey

After 2 hours, carefully remove the pan from the oven and uncover it.

Turn the turkey breast so it is skin-side up.

Change the oven setting to grill or broil and return the turkey to the oven.

Roast for an additional 30 to 45 minutes, or until the skin is crispy and the turkey is fully cooked through.

Step 5: Rest the Turkey and Prepare Gravy

Once the turkey is cooked, remove it from the oven and cover the pan with the same foil.

Allow the turkey to rest at room temperature for 15 minutes.

During this time, pour all pan juices into a medium-sized pan and bring them to a simmer on the stove.

Mix in the broth and continue to simmer over low heat.

Gradually add the corn starch mixture while whisking continuously until the gravy thickens to your desired consistency.

Step 6: Serve

After the turkey has rested, slice it and serve warm alongside the potatoes and thickened gravy.

Enjoy your delicious and savory turkey meal with all the complemented flavors.