Sheet Pan Lemon Herb Turkey (Printable version)

Tender turkey breast with lemon, herbs, and roasted veggies for a simple, flavorful dinner.

# What You'll Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (about 2 pounds)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 teaspoons fresh thyme leaves
06 - 2 teaspoons fresh rosemary, finely chopped
07 - Zest of 1 lemon
08 - 2 cloves garlic, minced

→ Vegetables

09 - 1 pound baby potatoes, halved
10 - 3 medium carrots, peeled and sliced into 1-inch pieces
11 - 1 red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - 1 teaspoon kosher salt
14 - ½ teaspoon black pepper

→ Garnish (optional)

15 - Lemon wedges
16 - Fresh herbs

# How to Prepare:

01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small bowl, combine olive oil, kosher salt, black pepper, thyme, rosemary, lemon zest, and minced garlic to form the marinade.
03 - Pat the turkey breast dry with paper towels and rub the marinade evenly over the entire surface, including under the skin if possible.
04 - In a large bowl, toss baby potatoes, sliced carrots, and red onion wedges with olive oil, kosher salt, and black pepper until evenly coated.
05 - Spread the seasoned vegetables in an even layer on the prepared sheet pan and place the turkey breast skin side up in the center.
06 - Roast in the preheated oven for 40 to 50 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and golden.
07 - Remove the turkey breast from the oven and allow it to rest for 10 minutes before slicing.
08 - Slice the turkey and serve alongside the roasted vegetables. Garnish with lemon wedges and fresh herbs if desired.

# Expert advice:

01 -
  • One pan means one thing to wash, which feels like a small miracle on busy nights.
  • The turkey stays incredibly moist thanks to roasting it right alongside the vegetables.
  • It looks impressive enough for company but requires almost no actual skill.
  • Leftovers turn into next day lunches without any extra effort.
02 -
  • Patting the turkey dry is not optional, wet skin will steam instead of crisp and you'll miss out on the best part.
  • Check the temperature in the thickest part of the breast, not near the edge where it cooks faster.
  • If your vegetables start browning too quickly, tent the whole pan loosely with foil for the last 15 minutes.
03 -
  • Let the turkey sit at room temperature for 20 minutes before roasting so it cooks more evenly.
  • Don't crowd the pan, if your vegetables are piled too high they'll steam instead of roast.
  • Save the drippings from the pan and whisk them into a quick gravy with a little flour and broth.

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