One Pan Herb Roasted Turkey

This One Pan Herb Roasted Turkey with golden potatoes and a rich, three-ingredient gravy is the kind of holiday recipe that makes Thanksgiving dinner stress-free and unforgettable. Juicy, tender, and infused with fresh herbs for turkey, it brings classic flavors to your table without the fuss.

A true holiday centerpiece, this herb roasted turkey recipe is all about simple preparation and big results. Roasted turkey with herbs not only fills the kitchen with the most mouthwatering aroma, but also delivers a meal that feels timeless, comforting, and celebratory: exactly what Thanksgiving should be.

What Makes This Recipe Work

This Herb Roasted Turkey works because it's simple yet full of flavor. Fresh herbs for turkey, like rosemary, thyme, and sage, infuse every bite with classic holiday notes, while roasting the bird with tender potatoes keeps everything in one pan for easy cleanup. The result is juicy meat, crisp golden skin, and a savory gravy that practically makes itself.

Unlike complicated holiday meals, this herb roasted turkey recipe delivers big flavor with minimal effort. Roasting turkey with herbs not only creates a beautiful centerpiece for the table but also ensures every slice is moist, aromatic, and unforgettable. It's a foolproof approach that feels festive, hearty, and good for Thanksgiving.

What Goes Into Herb Roasted Turkey

This herb roasted turkey recipe keeps the ingredient list simple while ensuring big flavor.

• Turkey Breast: A 6-pound whole turkey breast, bone-in and skin-on, ensures juicy, tender meat with crisp golden skin.
• Garlic: Freshly minced garlic adds a rich, aromatic base that blends beautifully with the herbs.
• Fresh Herbs: Parsley and thyme bring the classic flavors of roasted turkey with herbs, creating that unmistakable holiday taste.
• Potatoes: A mix of sweet potatoes and regular potatoes roasts alongside the turkey, soaking up the flavors while serving as the good side dish.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

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1. Prep the Oven and Turkey: Preheat oven to 200°C (390°F). Place the turkey skin-side up on a parchment-lined pan and pierce the skin and flesh with a fork.

1. Make the Herb Mixture: In a small bowl, combine olive oil, garlic, parsley, thyme, paprika, salt, and pepper to create a flavorful rub.

1. Season the Turkey: Rub half the herb mixture over the skin, then loosen the skin and spread seasoning underneath. Drizzle extra oil underneath the turkey breast and flip skin-side down.

1. Add the Potatoes: Arrange the sweet potatoes and regular potatoes around the turkey. Coat them with the remaining herb mixture and season with a little extra salt if desired.

1. Roast Covered: Cover the pan tightly with aluminum foil and roast for 2 hours to lock in moisture and cook the turkey evenly.

1. Finish Roasting: Remove the foil, flip the turkey skin-side up, and set the oven to broil. Roast for 30–45 minutes until the skin is crispy and golden.

1. Rest and Slice: Once cooked, cover the turkey with foil and let it rest at room temperature for 15 minutes before slicing. Serve warm with gravy.

1. Make the Gravy: Simmer the pan juices with chicken broth, then whisk in the cornstarch slurry until thickened. Season to taste and serve with the turkey.

This herb roasted turkey recipe deserves sides that highlight its savory, herb-infused flavor. Try serving it with Cheesy Garlic Sweet Potatoesa rich and comforting dish that echoes the cozy flavors of the season. Add a bright and colorful side of Honey Roasted Butternut Squash & Brussels Sprouts With Bacon for a balance of sweetness and crunch. To close the meal Apple Pie Cinnamon Rolls With Cream Cheese Frosting make for a festive and indulgent dessert that perfectly complements your roasted turkey with herbs.

Recipe FAQ's

Classic herbs for turkey include parsley, thyme, rosemary, and sage. They infuse the meat with aromatic flavor and pair perfectly with traditional holiday sides.

Yes! This herb roasted turkey recipe works with a whole bird, though cooking time will increase depending on the weight. Be sure to use a meat thermometer to check doneness.

If you want something different, try roasting the turkey with carrots, parsnips, or butternut squash for a colorful, flavorful twist.

What you need

• 6 pound whole turkey breast skin on and bone in
• 4 tablespoons olive oil
• 2 tablespoon minced garlic or 6 minced 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 olive oil extra
• 6 small sweet potatoes
• 6 potatoes
• 1 cup pan juices
• 1 cup chicken broth or stock
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 pinch salt extra, to season if desired

Method

1. 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.
2. 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.
3. Arrange the sweet potatoes and potatoes around the turkey, and rub them with remaining seasoning. Season with extra salt, if desired.
4. Cover pan completely with aluminium foil. Roast for 2 hours.
5. 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.
6. 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.
7. 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.
8. Pour in the corn starch mixture while whisking continuously, until a nice and thick gravy begins to form.