Roast Turkey with Rosemary-Garlic Dripping Mashed Potatoes

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 45 minutes
• Cook Time: 3 hours 15 minutes (for a 12–14 lb turkey)
• Total Time: About 4 hours (plus optional 24-hour dry brine)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 6 tbsp unsalted butter, softened, plus more for potatoes
• 2 tbsp olive oil
• 1 1/2 tbsp kosher salt + more for potatoes
• 2 1/2 tsp freshly ground black pepper
• 10 cloves garlic, minced (divided)
• 4 tbsp fresh rosemary, finely chopped (divided)
• 2 tsp fresh thyme, chopped (optional)
• 4 lb potatoes (Russet + Yukon Gold), peeled and cubed
• 1 cup heavy cream + 1/2 cup milk
• 1/2 cup sour cream (optional)
• 1 onion, 2 carrots, 2 celery stalks, 1 lemon
• 2–3 cups low-sodium chicken or turkey broth
• 1/4 cup all-purpose flour (optional, for gravy)

Do This

• 1. Preheat oven to 325°F (165°C). Pat turkey dry, remove giblets, and let sit at room temperature 30 minutes.
• 2. Mix softened butter, olive oil, 1 1/2 tbsp salt, 2 tsp pepper, 4 cloves minced garlic, 2 tbsp rosemary, and thyme. Rub under and over turkey skin; season cavity; stuff with lemon and onion.
• 3. Boil potatoes in salted water until tender (15–20 minutes). Warm cream, milk, butter, remaining garlic, and 2 tbsp rosemary; mash into potatoes with salt, pepper, and sour cream if using.
• 4. Grease a large roasting pan. Spread mashed potatoes in an even 1–1 1/2 inch layer, making a shallow well in the center. Place turkey breast-side up on the potato bed. Add carrots, celery, and 1 1/2 cups broth around edges.
• 5. Roast 13–15 minutes per pound (about 3–3 1/2 hours), basting occasionally, until thigh reaches 165°F and breast 160°F. Tent with foil if browning too fast.
• 6. Transfer turkey to a board and rest 30 minutes. Stir potatoes, adding extra butter/cream if needed. For gravy, skim fat, whisk 1/4 cup fat with 1/4 cup flour in pan, then add broth and pan juices and simmer until thickened.

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Why You’ll Love This Recipe

• Built-in side dish: the rosemary-garlic mashed potatoes soak up every drop of turkey drippings for a deeply savory, one-pan feast.
• Maximum flavor, minimal fuss: no juggling separate casseroles while the turkey roasts.
• Rustic and impressive: the turkey emerges golden and crisp, perched on a bed of bubbling, richly flavored potatoes.
• Great for gatherings: serves a crowd and simplifies plating and cleanup.

Grocery List

• Produce: 1 whole lemon, 1 onion, 2 carrots, 2 celery stalks, 1 head garlic (about 10 cloves), 4 lb potatoes (Russet and/or Yukon Gold), fresh rosemary, fresh thyme (optional)
• Dairy: Unsalted butter, heavy cream, whole or 2% milk, sour cream (optional)
• Pantry: Whole turkey (12–14 lb), olive oil, kosher salt, black pepper, low-sodium chicken or turkey broth, all-purpose flour (for gravy, optional)

Full Ingredients

For the Turkey

• 1 whole turkey (12–14 lb), thawed if frozen
• 6 tbsp unsalted butter, softened
• 2 tbsp olive oil
• 1 1/2 tbsp kosher salt (use 1 tbsp if turkey is pre-brined or enhanced)
• 2 tsp freshly ground black pepper
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp fresh thyme leaves, finely chopped (optional but recommended)
• 1 lemon, halved
• 1 medium onion, quartered
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 2–3 cups low-sodium chicken or turkey broth (start with 1 1/2 cups in the pan, reserve the rest)

For the Rosemary-Garlic Potato Mash (Under the Turkey)

• 4 lb potatoes, peeled and cut into 1 1/2 inch chunks (half Russet, half Yukon Gold is ideal)
• 6 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup whole or 2% milk
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp kosher salt (plus more to taste)
• 1 tsp freshly ground black pepper (plus more to taste)
• 1/2 cup sour cream (optional, for extra richness and tang)
• 1–2 tbsp butter or olive oil, for greasing the roasting pan

Optional: Pan Gravy

• 1/4 cup fat from pan drippings
• 1/4 cup all-purpose flour
• 2–3 cups low-sodium chicken or turkey broth (plus any remaining pan juices)
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and Temper the Turkey

If your turkey is frozen, be sure it is fully thawed in the refrigerator before starting (about 3 days for a 12–14 lb bird). Remove the turkey from the fridge 30–45 minutes before roasting so it can lose some of its chill; this helps it cook more evenly.

Remove any plastic from the turkey as well as the neck and giblet packet from the cavity (often in the main cavity or neck cavity). Pat the turkey very dry inside and out with paper towels. Place it breast-side up on a cutting board or tray while you prepare the seasoning and potatoes.

Step 2: Make the Herb-Garlic Butter and Season the Turkey

In a small bowl, combine the softened 6 tbsp butter, 2 tbsp olive oil, 1 1/2 tbsp kosher salt (or 1 tbsp if the turkey is pre-brined), 2 tsp black pepper, 4 cloves minced garlic, 2 tbsp chopped rosemary, and thyme if using. Mash together until you have a smooth, fragrant paste.

Set the turkey in front of you breast-side up. Gently loosen the skin over the breasts and tops of the thighs by sliding your fingers between the skin and meat, being careful not to tear the skin. Slide about half of the herb butter under the skin, spreading it as evenly as you can over the breast and thigh meat. Rub the remaining herb butter over the outside of the turkey, coating the skin well.

Season the cavity lightly with salt and pepper. Stuff the cavity with the halved lemon and quartered onion. Tuck the wing tips behind the bird so they do not burn. If you like, tie the legs loosely together with kitchen twine to help the bird hold its shape.

Step 3: Cook the Potatoes and Make the Rosemary-Garlic Mash

Place the peeled, cubed potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp kosher salt to the water. Bring to a boil over high heat, then reduce to a gentle simmer and cook until the potatoes are very tender when pierced with a fork, about 15–20 minutes.

While the potatoes cook, combine 6 tbsp butter, 1 cup heavy cream, 1/2 cup milk, 6 cloves minced garlic, and 2 tbsp chopped rosemary in a small saucepan. Warm over low heat just until the butter melts and the mixture is steaming and fragrant; do not let it boil. Remove from the heat.

Drain the cooked potatoes well and return them to the hot pot. Let them sit for 1–2 minutes to allow excess moisture to steam off. Mash the potatoes with a masher or push through a ricer for a smoother texture. Pour in about two-thirds of the warm cream mixture and start mashing. Add more as needed to reach a soft but not soupy consistency; remember they will firm up in the oven. Stir in the sour cream if using, 2 tsp kosher salt, and 1 tsp black pepper. Taste and adjust seasoning. The potatoes should be flavorful and slightly looser than you would normally serve, so they stay creamy after roasting under the turkey.

Step 4: Build the Potato Bed and Nestle the Turkey

Preheat the oven to 325°F (165°C), with a rack in the lower-middle position. Lightly grease a large, sturdy roasting pan (about 16 x 13 inches) with 1–2 tbsp butter or olive oil.

Spoon the hot rosemary-garlic mashed potatoes into the roasting pan and spread them into an even layer about 1–1 1/2 inches thick. Use the back of a spoon or spatula to create a shallow well or depression in the center where the turkey will sit, leaving the potato layer a little higher around the edges. This keeps the turkey relatively level and encourages some edges of the potatoes to crisp.

Scatter the carrot and celery pieces around the edge of the pan (on top of or next to the potatoes). Pour 1 1/2 cups of chicken or turkey broth around the edges of the pan, avoiding pouring directly onto the turkey skin. Carefully lift the seasoned turkey and place it breast-side up in the center of the potato bed, nestling it gently down so it makes good contact but is not fully buried. The potatoes should come partway up the sides of the bird but not cover it.

Step 5: Roast the Turkey and Potatoes Together

Transfer the roasting pan to the oven. Roast the turkey at 325°F (165°C) for about 13–15 minutes per pound, or roughly 3–3 1/2 hours for a 12–14 lb bird. Begin checking for doneness after about 2 1/2 hours.

Every 45 minutes or so, carefully baste the turkey by spooning some of the pan juices over the breasts and legs. Try not to flood the potatoes; they will naturally soak up the drippings as the bird cooks. If the potatoes at the very edges start to get too dark or dry, you can gently fold them back toward the center with a spatula and, if needed, drizzle in a little extra warm broth.

If the turkey skin is browning too quickly before the internal temperature is near done, loosely tent the breast area with foil for the last 45–60 minutes of cooking. The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the breast registers about 160°F (71°C); it will rise a few degrees as it rests.

Step 6: Rest the Turkey and Finish the Potato Mash

When the turkey reaches temperature, carefully lift it from the pan and transfer it to a cutting board or serving platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting is crucial; it allows the juices to redistribute and keeps the meat moist.

While the turkey rests, turn off the oven. Stir the potatoes thoroughly in the roasting pan, scraping up any browned, flavorful bits from the bottom and mixing in the roasted onions, carrots, and celery if you like. If the potatoes seem dry or overly thick, stir in 2–4 tbsp additional butter and a splash or two of warm cream or broth until they are luxuriously creamy but still thick enough to hold a spoon upright. Taste and adjust salt and pepper as needed.

If you want to keep the potatoes hot while you make gravy, you can return the pan to the turned-off, still-warm oven with the door slightly ajar for 10–15 minutes.

Step 7: Make a Quick Pan Gravy (Optional) and Serve

Carefully pour the pan juices from the roasting pan into a heatproof measuring cup. Let them sit for a few minutes so the fat rises to the top. Skim off 1/4 cup of the fat and return it to the roasting pan. Discard any extra fat, but save the remaining juices.

Place the roasting pan over medium heat on the stovetop (use two burners if needed). Whisk 1/4 cup all-purpose flour into the hot fat to make a roux. Cook, whisking constantly, for 2–3 minutes until the mixture is lightly golden and smells nutty. Slowly pour in 2 cups of broth plus some of the reserved pan juices, whisking constantly and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook until thickened to your liking, 5–8 minutes. Add more broth if you prefer a thinner gravy. Taste and season with salt and pepper.

To serve, spread the rosemary-garlic potato mash onto a large warmed platter or leave it in the roasting pan for a rustic presentation. Carve the rested turkey and arrange slices over or alongside the potato bed. Spoon hot gravy over the top and enjoy.

Pro Tips

• Use a thermometer. The single best way to avoid dry turkey is to use an instant-read thermometer and pull the bird when the thigh hits 165°F and the breast about 160°F.
• Make the potatoes a bit loose. Mash them slightly softer than your ideal serving texture. They will thicken as they roast under the turkey and soak in drippings.
• Do not skip drying the turkey. Patting the skin very dry before adding the herb butter helps the skin crisp and brown beautifully.
• Rotate the pan if needed. If your oven has hot spots, rotate the roasting pan halfway through cooking so the turkey browns evenly and the potatoes cook uniformly.
• Season in layers. Season the potatoes well on their own and the turkey well on its own; the drippings will tie everything together but cannot fix under-seasoned components.

Variations

• Lemon-herb version: Add the finely grated zest of 1–2 lemons to the herb butter and replace half the rosemary with fresh thyme and parsley for a brighter, more citrusy flavor.
• Garlic-parmesan potatoes: Stir 1 cup freshly grated Parmesan cheese and 2 more cloves of minced garlic into the mashed potatoes before spreading them in the pan for an even richer, more savory base.
• Roast chicken instead of turkey: For a smaller gathering, use 2 whole chickens (3 1/2–4 lb each) instead of turkey. Reduce roasting time to about 1 1/4–1 1/2 hours, or until the chickens reach 165°F in the thigh.

Storage & Make-Ahead

Leftover turkey and potatoes keep very well. Cool completely, then store in airtight containers in the refrigerator for up to 3–4 days. Reheat gently in a covered baking dish at 300°F (150°C) until hot, adding a splash of broth or milk to the potatoes if they seem dry. Both turkey and mashed potatoes can be frozen for up to 2–3 months; thaw overnight in the refrigerator before reheating.

For make-ahead prep, you can dry-brine the turkey by salting it lightly (about 1 1/2–2 tsp kosher salt per 5 lb bird) and leaving it uncovered in the refrigerator for up to 24 hours. This deeply seasons the meat and improves browning. You can also boil and mash the potatoes earlier in the day, then rewarm them just until hot before spreading in the roasting pan and proceeding with the recipe. For a faster roast on the day of, you can spatchcock (butterfly) the turkey and lay it flat on the potato bed, reducing cooking time by roughly 20–30 percent.

Nutrition (per serving)

Approximate values for 1/12 of the recipe (turkey with skin, generous serving of potatoes, and some gravy): about 780 calories; 48 g protein; 46 g fat; 38 g carbohydrates; 3 g fiber; 6 g sugar; 1,150 mg sodium. Actual values will vary based on the size of the turkey, how much skin is eaten, and how much gravy and butter or cream are used.