Roasted Turkey with Sweet Potatoes
Juicy herb-roasted turkey breast paired with caramelized sweet potatoes and a sweet-tart cranberry glaze. All made in one pan for easy cleanup.
Equipment
- - Oven-safe 12-inch skillet
- - Instant-read thermometer
- - Small mixing bowls
- Sharp knife
Ingredients
- **Herb Mixture:**
- - 2 tbsp olive oil
- - 1 tbsp chopped fresh thyme
- - 1½ tbsp chopped fresh rosemary
- - 2 garlic cloves minced
- - Zest of 1 lemon
- **Turkey & Potatoes:**
- - 3 lb split turkey breast bone-in, skin-on
- - ½ tsp kosher salt
- - ¼ tsp ground black pepper
- - 2 sweet potatoes cubed
- - 2 tbsp unsalted butter
- - 1 cup white wine or chicken broth
- - Juice of 1 lemon
- - 2 tbsp olive oil
- **Cranberry Topping:**
- - 1½ cups fresh/frozen cranberries
- - 2 tbsp light brown sugar
- - 2 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F.
- Mix herb rub: olive oil, herbs, lemon zest, garlic. Rub all over turkey.
- Sear turkey skin-side down for 5 mins per side. Remove from skillet.
- In same pan, cook sweet potatoes 5 mins. Add broth, scrape pan, simmer 3 mins.
- Mix cranberries, sugar, vinegar, lemon juice. Spoon around potatoes.
- Return turkey to skillet. Roast 30–35 mins to 160°F internal temp.
- Let rest 10–15 mins under foil. Slice and serve.
Notes
- Use dried herbs if needed (halve amounts)
- Chicken works as a substitute—adjust time
- Freeze leftovers up to 3 months
- Great with green beans or crusty bread
- Chicken works as a substitute—adjust time
- Freeze leftovers up to 3 months
- Great with green beans or crusty bread