One Pan Juicy Herb Roasted Turkey & Potatoes, with a flavourful gravy made with only 3 ingredients, just in time for Thanksgiving menu planning!

A classic, Thanksgiving One Pan Juicy Herb Roasted Turkey & Potatoes is here, filled with the most succulent flavours! + A gravy boat?!

Succulent, moist turkey breast is pan roasted with sweet potatoes and potatoes in delicious pan juices, for the ultimate Thanksgiving dinner! What’s the secret to soft, tender and juicy turkey breast? Well, NO brining. No marinading. No refrigeration rules. Just an easy, stress free method to the best turkey breast, smothered in herbs, garlic, paprika and olive oil. Sounds good, right?

My mother is the queen of roasting turkey. Whether it’s a whole turkey, or legs, thighs or breast portions. She’s the one I call on for all turkey recipes.

How did she get so dang good at it? Well, my mother lived and learnt to cook in the united states of A, for a good 10 years. All of her best recipes come from across the ocean. She makes killer cream of spinach, mashed potatoes, green bean casserole, and any pumpkin recipe you can throw at her. Yes, we do have a mini Thanksgiving at her house, every couple of months…just like this spread.

Her kitchen is the ultimate buffet.

If you’re short on time and have forgotten to immerse your turkey over night in marinade or brine, then this is definitely for you.

How to roast a super moist turkey breast? The key is piercing it all over with a fork first, through the skin and flesh. Then mixing all of your seasoning ingredients together; rubbing the flavours all over your turkey, INCLUDING under the skin; turning it over and roasting SKIN SIDE DOWN FIRST, covered 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.

I hope these pictures have done this turkey justice. SO MOIST AND JUICY! We can never stop at just one piece!

Also…a sneak peak at what’s coming this week, down there ? If you’re stuck this thanksgiving and don’t know what to make, we have you covered. And yes, a special DESSERT will be hitting these streets on the weekend. STAY TUNED TO THAT!

TOP LEFT: Stove Top Green Bean Casserole; TOP RIGHT: Honey Roasted Butternut Squash & Brussels Sprouts With Bacon

BOTTOM RIGHT: Creamy Slow Cooker Mashed Potatoes; BOTTOM LEFT: One Pan Juicy Herb Roasted Turkey & Potatoes With Gravy.

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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!

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Ingredients

FOR THE TURKEY:

• 1 whole , skin-on, bone-in turkey breast (3 kg | 6 pounds)
• 4 tablespoons olive oil
• 2 tablespoon minced garlic (6 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 {extra} olive oil
• 5-6 small sweet potatoes
• 5-6 potatoes

FOR THE GRAVY:

• 3/4 cup - 1 cup pan juices
• 1 cup chicken broth or stock
• 1 tablespoon corn starch mixed with 2 tablespoons water
• Extra salt , to season, ONLY 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.

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.