Ingredients
- 800 g turkey breast (whole or in a thick piece)
- 700–900 g potatoes (about 6–8 medium), washed and cut into quarters
- 3 tbsp olive oil (or other cooking oil)
- 4 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp paprika
- 1 tsp dried oregano (or thyme/rosemary)
- ½ tsp black pepper
- 1½ tsp salt (or to taste)
- 100 ml chicken or vegetable broth (or water with a bit of bouillon cube)
Steps
- Preheat oven to 200 °C (390 °F). , Season the turkey: Mix 2 tbsp olive oil, garlic, paprika, oregano, salt, and pepper. Rub all over the turkey breast. , Prepare the potatoes: Toss the quartered potatoes with 1 tbsp olive oil, a pinch of salt, and extra herbs if you like. , Assemble the pan: Place the turkey breast in the center of a baking dish or roasting pan. Arrange potatoes all around it. Pour broth into the pan (keeps it moist). , Roast: Bake uncovered for 45–55 minutes, until the turkey reaches 72 °C / 162 °F inside (use a meat thermometer if possible). Halfway through, stir/flip the potatoes so they roast evenly. , Rest the meat: Remove turkey from the oven, cover loosely with foil, and let rest 10 minutes before slicing. , Serve: Slice turkey and serve with the golden potatoes. Squeeze lemon juice on top and sprinkle parsley if using.
