When’s the last time you had homemade potato wedges? If the answer isn’t “recently”, it’s time to change that —with this tasty Roast Turkey with Herb Potatoes recipe featuring crisp wedges, lean turkey breast and a can’t-miss gravy.
4 Hours 5 Minutes
to 3 pound JENNIE-O® OVEN READY™ Boneless Turkey Breast
to 12 medium red potatoes
tablespoons olive oil
tablespoon chopped fresh rosemary
tablespoon chopped fresh thyme
tablespoons chopped fresh chives
gravy packet from turkey
cup orange juice
Preheat oven to 375°F. Remove frozen turkey from white outer package only. Do not remove turkey from cooking bag. Place in a roasting pan with at least 2" high sides.
Cut three ½” slits in top of cooking bag. Place pan in oven, allowing room for bag to expand without touching the oven racks or walls.
Roast turkey until a meat thermometer reaches 165°F. Cooking time is approximately 3 hours. During final 1 hour, check internal temperature by inserting thermometer into thickest part of breast. Remove from oven when internal temperature reaches 165°F.
Serve with crunchy wedges and brandy gravy.
To make wedges, cut potatoes in half, cut each half into 3 wedges. In mixing bowl, toss wedges with oil, rosemary and thyme. Arrange in single layer on baking sheets.
Bake at 375°F. turning once during cooking, 45 to 50 minutes or until wedges are golden-brown and crunchy. Sprinkle with chives; toss to coat.
To make gravy, combine the gravy and brandy in medium saucepan. Bring to boil, reduce to medium-low. Simmer, uncovered, 5 minutes. Add orange juice and pepper. Simmer, uncovered, 5 to 10 minutes or until thickened.