One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy

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  6 lbs Turkey Breast, Bone-In, Skin-On
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  2 tbsp Garlic
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  4 tbsp Parsley, Fresh
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  1 tbsp Thyme, Fresh
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  1 tsp Paprika, Ground
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  2 tsp 2 teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly ground black pepper
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  2 tbsp Olive oil

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

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  6 Sweet Potato, Baked, Flesh Only(684g)

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

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  6 Potato, Yukon Gold(1278g)
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  1 cup Low Sodium Chicken Broth
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  1 tbsp Cornstarch
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  1 1 Pinch Salt (Extra, To Season If Desired)

Instructions

1. 1Preheat your oven to 375°F. Pat the 6-pound turkey breast dry with paper towels. In a small bowl, combine 4 tablespoons olive oil, 2 tablespoons minced garlic, 4 tablespoons chopped parsley, 1 tablespoon thyme leaves, 1 teaspoon paprika, 2 teaspoons kosher salt, and ½ teaspoon black pepper to form a herb paste.
2. 2Rub half the herb paste under the turkey skin and the remaining half over the outside. Place the turkey breast skin-side up in a large oven-safe roasting pan or skillet.
3. 3Halve the 6 small sweet potatoes and the 6 potatoes, then arrange them cut-side down around the turkey. Drizzle the extra 2 tablespoons of olive oil over the potatoes and season with a pinch of salt if desired.
4. 4Pour 1 cup of chicken broth into the bottom of the pan. Cover tightly with foil and roast at 375°F for 45 minutes.
5. 5Remove the foil and continue roasting uncovered for 25–35 minutes, until the turkey skin is deep golden brown and an instant-read thermometer inserted at the thickest part reads 165°F. The potatoes should be fork-tender with caramelized edges.
6. 6Transfer the turkey and potatoes to a cutting board and tent loosely with foil to rest for 10 minutes. Pour the pan drippings into a small saucepan over medium heat. Whisk the cornstarch mixture (1 tablespoon cornstarch mixed with 2 tablespoons water) into the drippings and cook 2–3 minutes, whisking constantly, until the gravy thickens enough to coat the back of a spoon. Taste and add a pinch of salt if desired.
7. 7Slice the turkey breast and divide evenly among 6 meal-prep containers, adding an equal portion of potatoes and sweet potatoes to each. Spoon the gravy over each portion or store it in a separate small container alongside. Seal and refrigerate up to 4 days.