There is something so comforting about roasting a turkey breast in the oven, especially when the whole kitchen starts smelling like fresh herbs, garlic, and lemon! This Juicy Roasted Turkey Breast and Potatoes is my go-to whenever I want that classic holiday feel without committing to a whole turkey. It’s simple, cozy, and honestly perfect for those smaller gatherings when you still want the full Thanksgiving-style experience—just without the stress. I’ve made this on busy weeknights, too, when I want something hearty that practically cooks itself while I’m juggling the kids, answering emails, and doing a hundred other things at once. The lemony herb butter keeps the turkey incredibly moist (like, surprisingly moist), and the potatoes come out tender and flavorful from roasting right in the same pan. And of course… the homemade gravy ties it all together. Total holiday magic, zero chaos. Let me show you exactly how easy this one is!
What Is This Recipe Exactly? (Juicy Roasted Turkey Breast and Potatoes)
This Juicy Roasted Turkey Breast and Potatoes is a simple, flavorful oven-roasted turkey breast that cooks right alongside tender potato wedges, all seasoned with fresh herbs, garlic, lemon zest, and butter. It gives you all the classic holiday flavors without needing to roast a whole turkey. I make this a lot when I want that cozy, Thanksgiving-style vibe but don’t want the all-day production. James always wanders into the kitchen asking what smells so good, and even Ariya will peek over the counter to see what’s roasting.
Why This Recipe Works
Roasting a turkey breast instead of a full bird cuts the stress way down while still giving you incredibly juicy meat. The herb butter mixture works its magic under the skin, keeping everything moist and seasoned from the inside out. The potatoes roast in the same pan, soaking up those buttery pan drippings—so they come out ridiculously flavorful with almost zero extra effort. And finishing the meal with a quick stovetop gravy made from the turkey juices ties everything together like you spent hours fussing… when really, the oven did most of the work.
Ingredient Breakdown: What They Do
Turkey breast: A smaller, easier cut that still gives you that holiday feel.
Olive oil & butter: Keep the turkey moist and help crisp the skin.
Parsley, thyme, rosemary, sage: Classic herb flavors that give the turkey its Thanksgiving aroma.
Garlic: Adds depth and savory richness.
Lemon zest: Brightens everything and cuts through the richness.
Salt & pepper: Essential for bringing the flavors together.
Potatoes: Roast beautifully around the turkey and soak up the drippings.
Flour, broth, pan juices, butter: The foundation of a smooth, flavorful gravy.
When to Serve / Serving Ideas
This recipe is perfect for smaller holiday gatherings, Sunday dinners, or anytime you want a comforting, homey meal without the marathon of roasting an entire turkey. It’s a lifesaver for Thanksgiving or Christmas when you’re hosting fewer people or cooking multiple mains. I also serve it in the fall on those cozy afternoons when the house feels a little chilly and I want something hearty in the oven. It pairs beautifully with green beans, cranberry sauce, roasted carrots, or a simple salad.
Make-Ahead & Storage Tips
You can prep the herb butter a day or two ahead and keep it in the fridge. The turkey breast can also be seasoned and chilled overnight—this actually helps the flavors sink in. Leftovers store extremely well: refrigerate up to 5 days, or freeze for up to 3 months. The gravy thickens as it sits, but you can bring it back to life with a splash of broth when reheating. Leftover turkey is amazing in sandwiches, wraps, soups, or even shredded into a turkey pot pie.
Why You’ll Love This Recipe
It gives you that classic roasted turkey flavor with almost zero fuss. Everything cooks together, the potatoes soak up the drippings, the skin gets beautifully golden, and the gravy tastes like a holiday dinner. It’s approachable, reliable, and perfect whether you’re cooking for two or feeding a small crowd. Plus, you get a full turkey dinner without spending half the day in the kitchen. Total win.
FAQ Section
How do I keep turkey breast from drying out in the oven?
Turkey breast is naturally lean, so it can dry out if baked at too high a temperature or cooked past 165°F. This recipe solves that in a few ways: the herb butter goes under the skin to keep it moist, the turkey is covered for the first part of cooking to trap steam, and it’s baked at a steady 375°F—hot enough to roast but not so hot that it dries out. Using a meat thermometer is the real key. Once it hits 165°F, you pull it from the oven so it stays juicy instead of overcooking.
Can I use a boneless turkey breast instead of bone-in?
Yes, absolutely. Boneless turkey breast cooks slightly faster because it’s smaller and doesn’t have the bone to insulate the meat. Start checking the internal temperature around the 1 hour 45 minute–2 hour mark. Everything else in the recipe stays the same. Some people even prefer boneless because it slices so neatly.
What type of potatoes work best for this recipe?
Yukon Gold potatoes work beautifully because they roast up creamy in the center with a lightly crisp exterior. Russet potatoes work too, but they tend to be a little drier and crisp up more. Red potatoes hold their shape very well and won’t get mushy. Whatever you choose, cut them into similar-sized wedges so they cook evenly.
Why do you put the herb butter under the turkey skin?
Placing herb butter under the skin seasons the meat directly instead of just flavoring the surface. As the turkey roasts, the butter melts and bastes the meat from the inside, keeping it juicy and deeply flavorful. It also helps the skin brown beautifully because the fat renders into it as it cooks.
How do I make the gravy thicker or thinner?
To make your gravy thicker, let it simmer longer so it reduces, or whisk in an extra teaspoon of flour mixed with a splash of broth (never add dry flour straight in). To thin it out, whisk in more chicken broth or pan juices until it reaches your ideal consistency. Gravy thickens as it cools, so always adjust it while it’s hot on the stove.
Can I roast vegetables besides potatoes with the turkey?
Yes. Carrots, onions, parsnips, sweet potatoes, and butternut squash all roast well in the same pan. If you’re adding softer vegetables like zucchini or green beans, add them during the last 30–40 minutes so they don’t overcook.
Why does my turkey skin not brown enough?
If your skin isn’t browning, your foil probably stayed on a little long. Remove the foil for the final stretch of baking so the heat can hit the skin directly. You can also turn the oven to broil for 2–3 minutes at the very end—but keep a close eye on it. The olive oil and butter in the herb mixture will help the skin crisp up once it’s uncovered.
Variations & Substitutions
Swap the herbs: Use Italian seasoning or poultry seasoning if you don’t have fresh herbs.
Add citrus: Orange zest or slices under the skin give a sweeter, holiday-style flavor.
Make it dairy-free: Use dairy-free butter for both the turkey and the gravy.
Use sweet potatoes: Swap the potato wedges for sweet potato wedges for a fall-inspired twist.
Garlic lovers version: Double the garlic and add a few smashed cloves under the skin and in the pan.
Spiced version: Add paprika, onion powder, or smoked paprika to the herb butter for extra flavor.
Leftover Ideas
Leftover turkey breast might honestly be the best part of this whole recipe. The slices reheat beautifully and stay moist, which makes them perfect for quick meals the next day. I’ll usually warm some up for Cameron with a little gravy poured over the top, and he eats it right up. You can also shred the turkey and use it in sandwiches, wraps, quesadillas, or a quick turkey salad with mayo, celery, and a little Dijon. It’s also amazing in a simple turkey soup with potatoes, carrots, and broth. If you want something more comforting, mix the leftover turkey with veggies and gravy, pour it into a baking dish, and top it with biscuit dough for a quick turkey pot pie. Zero waste, and it stretches into so many meals.
Budget Breakdown
This recipe is a good value compared to buying or roasting a whole turkey. A 2–3 lb turkey breast is usually affordable and cooks faster than a full bird, saving oven time and energy costs. The herbs are common, everyday ones—parsley, rosemary, thyme, garlic—things most people have on hand or can buy cheaply in a small bundle. Potatoes are one of the most budget-friendly sides you can make, and they roast right in the same pan using the same seasonings. The gravy uses flour, broth, and pan drippings, so you’re not adding on much extra cost. This entire meal easily feeds 4–6 people for far less than a restaurant or holiday takeout meal, and the leftovers stretch even further.
Troubleshooting Tips
The turkey is browning too fast:
Tent it loosely with foil so the skin stays golden without burning. You can always remove the foil again at the end to crisp it back up.
The turkey came out dry:
This usually happens when it cooks past 165°F. Using a meat thermometer is the only real way to guarantee perfect results. Make sure to get the thermometer into the thickest part without touching the bone.
Potatoes not getting tender:
If your potatoes are on the larger side, cut them into smaller wedges next time. You can also toss them in a little extra olive oil to help them soften faster.
Gravy too thin:
Let it simmer a few extra minutes so it reduces. If you need it thicker, whisk together a teaspoon of flour with a splash of broth and add it slowly while whisking.
Gravy too thick:
Add more chicken broth a little at a time until you reach the consistency you like.
Turkey skin not crisping:
Remove the foil earlier, or give it a quick broil at the very end. Just keep an eye on it—it browns fast under the broiler.
Nutrition Information for the Recipe
These numbers are approximate and based on a standard 6-ounce serving of turkey breast with potatoes and gravy.
- Calories: ~480
- Protein: ~42g
- Fat: ~20g
- Carbohydrates: ~32g
- Fiber: ~3g
- Sodium: varies depending on broth and seasoning
- Sugars: minimal, mostly from potatoes and natural turkey juices
(If you want, I can calculate alternate nutrition based on boneless vs bone-in, low-sodium broth, or reduced-fat butter.)
My Personal Kitchen Notes
This is one of those recipes I lean on when I want the comfort of a full turkey dinner without the stress of roasting an entire bird. The lemon zest makes such a difference—it brightens the herbs and keeps the turkey from feeling heavy. I also love that the potatoes roast in the same pan because they soak up all that flavor without extra pots or dishes to clean. If I’m making this on a busy day, I’ll prep the whole turkey earlier in the morning and just pop it in the oven in the afternoon. It always makes the house smell incredible, and it feels like a special dinner even when it’s not a holiday.
My Final Thoughts
This Juicy Roasted Turkey Breast and Potatoes is one of those meals that looks impressive but is honestly so easy. It delivers all the comforting flavors of a traditional holiday dinner without the all-day commitment or huge cleanup. The turkey stays incredibly moist, the potatoes come out perfectly seasoned, and the homemade gravy pulls everything together. Whether you’re cooking for a smaller Thanksgiving, a casual Sunday dinner, or just craving something cozy, this recipe fits right in. It’s simple, reliable, and always a hit at my table.
Dishes to Pair with Turkey
- Creamy Garlic Mashed Potatoes
- Best Ever Green Bean Casserole
- Creamy Garlic Parmesan Cabbage
- Hawaiian Dinner Rolls
Roasted Turkey Breast
Ingredients
- 1 skin on turkey breast (2-3 pounds)
- 4 tablespoons olive oil
- 4 tablespoons softened butter
- 4 tablespoons freshly chopped parsley leaves
- 2 tablespoons minced garlic
- 1 tablespoon thyme leaves chopped if using fresh
- 1 tablespoon rosemary chopped (3 fresh sprigs)
- 2 teaspoons salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon pepper
- Zest from 1 lemon
Potatoes:
- 5-6 potatoes cut into wedges
- 3 tablespoons olive oil
- Salt and pepper
Gravy:
- 2 tablespoons butter
- 1/4 cup all purpose flour
- 3 cup chicken broth
- 1 cup pan juices
- Salt as desired
Instructions
- Heat the oven to 375°.
- Pat the turkey breast dry with a paper towel and loosen the skin.
- Combine the olive oil, butter, parsley, garlic, thyme, rosemary, salt, sage, pepper and lemon zest and rub all over the turkey breast. Divide any leftover herb butter and put under the skin of the turkey.
- Place the turkey in a roasting pan or deep oven safe pan.
- Season the potato wedges with olive oil, salt and pepper and place around the turkey.
- Cover the turkey well with tinfoil and place in the oven. Bake for 2 hours and test with a meat thermometer. Remove the tinfoil and continue baking until the skin has browned and the thermometer reads 165°.
- Remove the turkey from the oven and drain the broth.
- Melt the butter in a medium size pan, and stir in the flour, cook for one minute, then whisk in the broth and a cup of the turkey drippings. Cook until the gravy thickens.
- Cut the turkey breast from the bone and serve with the potatoes and gravy.
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