One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy

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  Turkey Breast, Bone-In, Skin-On(2722g)
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(30g)
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  Parsley, Fresh(60g)
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  Thyme, Fresh(15g)
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  Paprika, Ground(5g)
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  2 teaspoons kosher salt
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  ½ teaspoon freshly ground black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Potato, Yukon Gold
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  Low Sodium Chicken Broth(240g)
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  Cornstarch(15g)
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  1 Pinch Salt (Extra, To Season If Desired)

Instructions

1. 1Pat the turkey breast dry with paper towels. Pierce the skin all over with a fork. In a small bowl, combine the olive oil, fresh garlic (minced), parsley, thyme, and paprika with salt and pepper to taste. Rub half the herb mixture under and over the turkey skin, then place the breast skin-side down in a large skillet or roasting pan over medium-high heat with the remaining olive oil. Cook 5–8 minutes until the skin is golden brown and releases easily from the pan.
2. 2Flip the turkey skin-side up and rub with the remaining herb mixture. Arrange the Yukon Gold potatoes (cut into 1-inch cubes) and sweet potato (cut into chunks) around the turkey. Season the vegetables with salt and pepper. Cover the pan tightly with foil and reduce heat to medium-low.
3. 3Cook covered 45–60 minutes until the turkey internal temperature reaches 165°F when measured at the thickest part and the potatoes are tender when pierced with a fork. Remove foil and increase heat to medium-high.
4. 4Cook uncovered 8–12 minutes until the turkey skin is crispy and golden brown. Transfer the turkey and vegetables to a cutting board and tent loosely with foil. Let rest 10 minutes.
5. 5Pour all pan juices into a medium saucepan over medium heat. Add the chicken broth and bring to a simmer, cooking 3–4 minutes. In a small bowl, whisk the cornstarch with 2 tablespoons cold water until smooth, then pour into the simmering broth while whisking constantly.
6. 6Cook the gravy 2–3 minutes over medium heat, stirring often, until thickened and no lumps remain. The gravy should coat the back of a spoon.
7. 7Slice the turkey breast and divide evenly into 12 airtight containers while hot, distributing potatoes and vegetables evenly among portions. Pour gravy over each portion or store separately.
8. 8Cool containers to room temperature, seal, and refrigerate up to 4 days or freeze up to 3 months.