One-Pan Turkey & Potatoes

Ingredients

Serves: 4
Total time: 50–65 minutes (including short rest)

• Turkey: 1.25–1.5 lb (600–700 g) turkey tenderloins or boneless turkey breast, trimmed and cut into 1–1½" pieces
• Potatoes: 1.25–1.5 lb (600–700 g) baby Yukon Gold or red potatoes, halved or quartered to 1–1½" pieces
• Aromatics: 3 cloves garlic, thinly sliced; 1 medium onion, thinly sliced
• Herbs & seasoning: 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp chopped fresh rosemary (or 1 tsp dried), 1 tbsp chopped fresh thyme (or 1 tsp dried)
• Fat & acid: 3 tbsp olive oil, 1 tbsp lemon juice (or 1 tbsp white wine vinegar)
• Finish: 1 tbsp unsalted butter (optional), 1 tsp lemon zest, chopped parsley for garnish
• Optional add-ins: 8 oz green beans or 1 red bell pepper, sliced (add after potatoes start roasting)

Ingredient notes: Use Yukon Gold for a creamy interior and crisp edges; cut potatoes uniformly to ensure even browning. For a slightly heartier, more flavorful result, leave skin-on turkey pieces; for leaner texture, remove excess fat and pound pieces to even thickness. Measure salt precisely: 1 tsp kosher salt equals about 1.5 g; scale salt with reduced-sodium diets. If using bone-in turkey pieces, increase cooking time and check internal temperature guidance in FAQs.

Gathering & Selecting Ingredients

Choose the right turkey: For even one-pan cooking use turkey tenderloins or thinly sliced boneless turkey breast cut into uniform pieces; aim for 1–1½" cubes so the turkey finishes at the same time as the potatoes.
Potato selection and prep:

• Select Yukon Gold for a balance of creamy interior and crispy exterior. If using Russets, parboil 4–5 minutes to reduce bake time.
• Cut potatoes into equal sizes: halves or quarters so each piece measures roughly 1–1½".

Herbs, aromatics, and oil: Fresh rosemary and thyme give the best aroma; if using dried, use one-third the amount. Use extra-virgin olive oil for flavor and a small knob of butter at the end for gloss.
Salt and timing: Season turkey generously—about 1 tsp kosher salt per pound of meat —and let it rest briefly while prepping potatoes; a 15–30 minute rest after seasoning concentrates flavor.
Equipment checklist: one large rimmed sheet pan or ovenproof skillet (12" cast-iron works well), kitchen thermometer, tongs, silicone spatula, sharp knife, and a cutting board. Arrange them before seasoning to streamline the cooking sequence and prevent over-handling the turkey.

Preparation & Mise en Place

Trim and cut turkey: Pat turkey dry with paper towels to remove surface moisture; trim any thin flaps so pieces cook evenly. Cut into 1–1½" cubes and place in a medium bowl.
Seasoning the turkey: Add to the bowl: 1 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1/2 tbsp lemon juice, 1 tbsp chopped fresh thyme and rosemary (or 1/3 tbsp dried total). Toss to coat thoroughly and let sit at room temperature for 15–30 minutes while prepping potatoes; marinating longer (up to 2 hours refrigerated) intensifies flavor but bring turkey back to room temperature 20 minutes before cooking.
Prepare potatoes and aromatics: Wash and halve or quarter potatoes into uniform pieces. Toss potatoes in 1–2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp chopped rosemary. Thinly slice 3 garlic cloves and 1 medium onion; keep garlic separate until combining to avoid burning.
Parboil option for large potatoes: If pieces exceed 1½", parboil 4–6 minutes in salted boiling water, then drain and shake in the colander to roughen edges —this promotes crisping. Dry potatoes completely before oiling.
Mise en place checklist: turkey seasoned, potatoes cut and tossed, aromatics sliced, sheet pan lined or lightly oiled, thermometer ready. Having everything staged prevents overcooking and ensures a single uninterrupted oven run.

Cooking Process: Sear, Roast, and Timing

Preheat and pan choice: Preheat oven to 425°F (220°C). Use a large rimmed sheet pan with space between pieces for airflow; or a 12" cast-iron skillet for better sear retention.
Initial high-heat sear: Heat the pan on the stovetop over medium-high with 1 tbsp olive oil until shimmering. Add turkey pieces in a single layer and sear 1–2 minutes per side just to develop color —do not cook through. Remove seared turkey to a plate; searing creates Maillard flavor and helps lock juices.
Arrange potatoes and aromatics: Toss potatoes with remaining oil and herbs; spread in a single layer on the pan skin-side down if using halved potatoes. Nestle sliced onions among potatoes and scatter garlic toward the center to avoid burning edges. Add a pinch more salt on the potatoes so their seasoning is distinct from the turkey.
Combine and roast: Return seared turkey pieces to the pan, tucking them between potatoes for even heat exposure. Roast at 425°F for 18–25 minutes, then check progress: potatoes should be turning golden and fork-tender; turkey internal temperature should be approaching 160°F (71°C). If potatoes brown too quickly, loosely tent with foil.
Finish under high heat: Remove foil (if used) and roast an additional 5–8 minutes or until turkey reaches 165°F (74°C) and potatoes are deeply golden. Total oven time typically 25–35 minutes depending on potato size and turkey piece thickness. Use a quick-read thermometer inserted into the thickest turkey piece to confirm doneness.

Finishing, Pan Sauce, and Resting

Immediate finishing steps: When turkey hits 165°F (74°C), remove the pan from the oven. Transfer turkey pieces to a warm plate and tent loosely with foil for 5–8 minutes; resting lets juices redistribute and holds warmth. Leave potatoes on the pan to continue caramelizing while resting the turkey.
Optional pan sauce: Place the sheet pan on a burner over medium heat (or transfer drippings to a small saucepan). Add 1/4 cup chicken or turkey stock and 1 tbsp lemon juice or white wine; scrape browned bits with a wooden spoon and reduce by half, then whisk in 1 tbsp cold butter off heat to emulsify. Taste and adjust seasoning with salt and pepper. Spoon sauce over turkey for gloss and concentrated flavor.
Crisping potatoes: If potatoes need extra crisp, increase oven to broil and broil 2–3 minutes watching closely, or return pan to 450°F for 3–5 minutes. Flip potatoes if only one side is browned.
Texture and doneness cues: Turkey should feel slightly springy and read 165°F internally; avoid overcooking beyond 170°F to prevent dryness. Potatoes should have a creamy interior with a brittle, deeply browned exterior. Finish with lemon zest and chopped parsley for brightness and visual contrast.

Serving & Portioning

Portion sizes: Aim for 5–6 oz (140–170 g) of cooked turkey per person plus 3/4 to 1 cup of roasted potatoes. For 4 servings distribute turkey pieces evenly and spoon pan sauce sparingly to avoid sogginess.
Plating suggestions: Use a shallow bowl or plate to collect juices: place a bed of potatoes first, arrange turkey atop, and finish with a spoonful of bright pan sauce. Garnish with a sprinkle of chopped parsley and a lemon wedge for acidity. For family-style service, present the sheet pan on the table; transfer only the turkey to a platter and keep potatoes on the pan to retain crispness.
Accompanying sides: Quick complements include a simple green salad dressed with lemon vinaigrette, steamed green beans tossed with butter and lemon zest, or sautéed spinach for a warm leafy green. For heartier meals, add roasted carrots or a small grain like couscous; adjust seasoning balance when adding salty sides.
Sauce and finishing textures: Keep sauce minimal if plating multiple sides; heavy saucing will reduce potato crisp. If preparing ahead, reheat turkey slices in a 325°F oven for 8–10 minutes covered to preserve moisture, then re-crisp potatoes on a separate sheet under broiler for 1–2 minutes before serving.

Storage, Reheating, and Leftover Uses

Cooling and storing: Cool leftovers within two hours: transfer turkey and potatoes to shallow airtight containers and refrigerate up to 3–4 days. For longer storage freeze in single-layer portions on a tray until solid, then transfer to freezer bags for up to 3 months.
Reheating for best texture: For crisp potatoes and moist turkey, reheat in a preheated oven at 350°F (175°C) for 10–15 minutes covered with foil to warm through, then remove foil and broil 1–2 minutes to restore crispness. Alternatively, reheat turkey slices gently in a skillet over medium-low with a splash of stock and finish under a high broiler for 1 minute to refresh color. Avoid microwaving if crispness matters; if using microwave, cover loosely and add a teaspoon of water to preserve moisture, then finish in a hot skillet for texture.
Transforming leftovers: Shred or chop turkey and fold into grain bowls, tacos, or casseroles. Halved potatoes work well pan-fried with eggs for breakfast hash; add a handful of greens and a lemon squeeze. Use leftover pan sauce as a quick gravy by warming with a splash of stock and a dot of butter.
Food safety tips: Reheat to an internal temperature of 165°F (74°C). Thaw frozen portions overnight in the fridge before reheating to ensure even warming.

Variations, Swaps & Dietary Notes

Vegetable swaps: Substitute or add root vegetables like carrots, parsnips, or small sweet potatoes; cut to similar sizes and add denser roots at the start of roasting or parboil to match timing. For quick color and freshness add green beans or bell peppers in the last 10–12 minutes of roasting.
Spice and herb variations: For Mediterranean flavor use oregano, smoked paprika, and lemon; for a warm profile, mix cumin, coriander, and a pinch of cinnamon. Reduce fresh herbs by two-thirds when substituting dried. To make the dish spicy, add 1/2 tsp red pepper flakes to the turkey seasoning.
Low-carb and paleo adaptations: Replace potatoes with cauliflower florets or turnip wedges; roast at the same temperature but check for tenderness after 18–22 minutes. Use avocado oil for higher smoke point and similar flavor.
Gluten-free and dairy-free: Keep the recipe gluten-free naturally; omit the butter at the finish or use dairy-free butter substitute. Ensure stock used in the pan sauce is gluten-free labeled.
Scaling and bone-in adjustments: When scaling up, use multiple pans to avoid overcrowding which prevents browning. For bone-in turkey pieces increase oven time by 10–20 minutes and check internal temperature near the bone; allow 5–10 extra minutes resting time. Bones add flavor to pan sauce but require careful temperature checks to avoid undercooking near the bone.

FAQs

• Q: How do I prevent the turkey from drying out?
  A: Pat turkey dry before searing to get color quickly, sear only to develop crust (do not cook through), roast at a high temperature so turkey cooks quickly and retains juices, and remove turkey at 165°F (74°C) then rest 5–8 minutes. A brief marinade with oil and acid also helps retain moisture.
• Q: Can I use bone-in turkey thighs or drumsticks?
  A: Yes; increase oven time by 10–25 minutes depending on size and use a thermometer inserted near the bone; target 175°F (79°C) for dark meat. Roast potatoes on a separate pan if bone-in pieces crowd the pan to ensure even browning.
• Q: My potatoes brown too fast—what should I do?
  A: Reduce oven temp to 400°F (200°C) and increase overall time, or tent the pan with foil partway through roasting. Parboiling larger pieces 4–6 minutes prior to roasting shortens oven exposure and prevents over-browning.
• Q: Is there a way to make a pan gravy from the roasted pan?
  A: Yes; deglaze the hot pan with 1/4 cup stock or wine on the stovetop, scrape browned bits, reduce slightly, then whisk in 1 tbsp cold butter off heat for sheen. Optional: stir 1 tsp cornstarch dissolved in cold water into sauce and simmer 1–2 minutes to thicken.
• Q: Can I prepare components ahead of time?
  A: You can cut and season turkey and cut potatoes up to 24 hours ahead (refrigerate separately). Keep potatoes in cold water if cut more than 4 hours ahead to prevent discoloration; dry thoroughly before roasting. Bring turkey to room temperature for 20 minutes before cooking for even doneness.
• Q: How should I adjust cooking for convection ovens?
  A: Reduce oven temperature by 20°F (about 10°C) or shorten cooking time by ~10–15%; monitor browning closely and use a thermometer to confirm turkey reaches 165°F.
• Q: What internal temperature should I target for the turkey?
  A: Remove turkey at 165°F (74°C) for immediate safety; for slightly juicier slices some chefs remove at 160°F and allow carryover to reach 165°F while resting. Always use an instant-read thermometer in the thickest piece.