Sheet Pan Lemon Herb Turkey

I used to think roasting a turkey breast meant fussing with roasting racks and basting schedules. Then one Wednesday evening, I tossed everything onto a single sheet pan, slid it into the oven, and realized I'd been overcomplicating dinner for years. The turkey came out golden and juicy, the vegetables caramelized perfectly, and cleanup took about thirty seconds.

The first time I made this for my sister, she stood in the kitchen doorway and asked why it smelled like Thanksgiving. It was April. I'd forgotten how much the scent of rosemary and roasting turkey could shift the entire mood of a room, turning a regular dinner into something that felt a little more special than it actually was.

Ingredients

• Boneless, skin-on turkey breast: The skin protects the meat and crisps up beautifully, so don't be tempted to remove it before roasting.
• Olive oil: It helps the herbs stick and encourages that golden color you want on both the turkey and vegetables.
• Kosher salt and black pepper: Season generously because turkey can taste flat if you hold back here.
• Fresh thyme and rosemary: Fresh herbs make a noticeable difference, but dried works fine if you halve the amount.
• Lemon zest: Adds brightness without making anything taste citrusy or sour.
• Garlic: Minced fine so it melts into the marinade and doesn't burn on the pan.
• Baby potatoes: They roast faster when halved and develop crispy edges that are hard to resist.
• Carrots: Cut them into similar sized pieces so everything finishes cooking at the same time.
• Red onion: Wedges hold their shape and turn sweet and tender in the oven.

Instructions

Prep the oven and pan:

Preheat your oven to 425°F and line a large sheet pan with parchment or foil. This step saves you from scrubbing stuck on bits later.

Make the marinade:

Combine olive oil, salt, pepper, thyme, rosemary, lemon zest, and garlic in a small bowl. It should smell like Sunday dinner.

Season the turkey:

Pat the turkey breast completely dry with paper towels, then rub the marinade all over, working some under the skin if you can. Dry skin crisps better, so don't skip the patting step.

Toss the vegetables:

In a large bowl, mix potatoes, carrots, and onion with olive oil, salt, and pepper until everything is lightly coated. Spread them evenly on the prepared sheet pan.

Nestle the turkey:

Place the turkey breast skin side up right in the center of the vegetables. They'll soak up the drippings as everything roasts together.

Roast until golden:

Slide the pan into the oven and roast for 40 to 50 minutes, until the turkey hits 165°F on a meat thermometer and the vegetables are tender and caramelized. The skin should look deeply golden.

Rest before slicing:

Pull the pan from the oven and let the turkey rest for 10 minutes. This keeps the juices from running all over your cutting board.

Serve warm:

Slice the turkey and arrange it with the roasted vegetables. Finish with lemon wedges and fresh herbs if you're feeling fancy.

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I started making this on nights when I needed dinner to feel like more than just fuel. There's something about pulling a whole pan of golden turkey and caramelized vegetables out of the oven that makes the kitchen feel warmer, even if it's just me eating at the counter with a book propped open beside my plate.

How to Know When It's Done

A meat thermometer is your best friend here. Stick it into the thickest part of the turkey breast and look for 165°F. The vegetables should be fork tender and starting to brown at the edges, and the skin on the turkey should look deeply golden and smell incredible.

What to Do with Leftovers

Leftover turkey slices are perfect tucked into sandwiches with a smear of mayo and crisp lettuce. I've also chopped it up and tossed it into grain bowls with the leftover roasted vegetables, a handful of greens, and a drizzle of olive oil and lemon juice.

Simple Swaps and Variations

You can swap the baby potatoes for cubed sweet potatoes or add halved Brussels sprouts to the mix. I've also scattered lemon slices on the pan before roasting, which adds a subtle brightness and looks pretty when you bring it to the table.

• Use bone in turkey breast if that's what you have, just add 10 to 15 minutes to the cooking time.
• Try adding a splash of white wine or chicken stock to the pan halfway through for extra moisture.
• Finish with a sprinkle of fresh parsley or a drizzle of good olive oil before serving.

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This recipe has become my answer to weeknights when I want something easy but still worth sitting down for. It never feels like work, and it always tastes like I tried harder than I actually did.

Recipe FAQs

→ How do I know when the turkey breast is fully cooked?

Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C) for safe consumption.

→ Can I substitute the vegetables with others?

Yes, baby potatoes can be swapped for sweet potatoes, and Brussels sprouts or other root vegetables work well too.

→ Is it necessary to let the turkey rest after roasting?

Resting for about 10 minutes allows juices to redistribute, resulting in a moister and more flavorful turkey breast.

→ What herbs complement the lemon flavor best?

Fresh thyme and rosemary balance the citrusy lemon zest nicely, enhancing the overall savory profile.

→ How can I add more flavor to the roasted vegetables?

Toss vegetables with olive oil, salt, and pepper before roasting; adding garlic or lemon slices on top can boost their aroma.