Preheat the Oven:

Set your oven to 400°F (200°C). While it heats up, line a large sheet pan with parchment paper or lightly grease it with olive oil.

Prepare the Turkey and Potatoes:

Slice your turkey breast into even, 1/2-inch slices for quick and even cooking.

In a large mixing bowl, toss the baby potatoes with 1.5 tbsp olive oil, garlic, oregano, smoked paprika, salt, and pepper. Make sure the potatoes are well coated with the spices.

Assemble the Sheet Pan:

Arrange the seasoned potatoes and turkey slices on the sheet pan. Space them out so they roast evenly.

Scatter lemon slices, fresh cranberries, rosemary, and thyme sprigs around the turkey and potatoes. The lemon will add a bright, tangy flavor, while the cranberries offer a pop of tartness that complements the savory ingredients.

Drizzle the remaining olive oil over the turkey, and season the meat with a bit of salt and pepper.

Roast:

Place the sheet pan in the oven and roast for 25-30 minutes. Halfway through cooking (about 15 minutes in), give the potatoes a stir to ensure even roasting.

The turkey should reach an internal temperature of 165°F (75°C), and the potatoes should be golden and fork-tender.

Serve:

Once roasted to perfection, remove the sheet pan from the oven. Let the turkey rest for a few minutes before slicing further if needed.

Serve warm, garnished with fresh parsley and an extra squeeze of lemon juice for brightness.