Lemon Herb Turkey Breast (Print View)
Tender turkey breast seasoned with lemon and herbs, baked with colorful vegetables for a wholesome one-pan dish.
# What You'll Need:
→ Turkey
01 - 1.5 lbs boneless, skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary
06 - 1 tbsp fresh thyme, chopped or 1 tsp dried thyme
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Vegetables
09 - 2 cups baby potatoes, halved
10 - 1 cup carrots, sliced
11 - 1 cup zucchini, sliced
12 - 1 red bell pepper, sliced
13 - 1 red onion, cut into wedges
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How to Make:
01 - Preheat the oven to 400°F and prepare a large sheet pan lined with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub the mixture evenly over the turkey breast.
03 - Place the seasoned turkey breast in the center of the sheet pan.
04 - In a large bowl, toss baby potatoes, carrots, zucchini, bell pepper, and red onion with olive oil, salt, and pepper until well coated.
05 - Distribute the seasoned vegetables evenly around the turkey breast on the sheet pan.
06 - Roast in the preheated oven for 35–40 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and golden.
07 - Allow the turkey to rest for 5 minutes before slicing. Serve alongside the roasted vegetables.
# Expert Suggestions:
01 -
- Everything cooks on one pan, which means less cleanup and more time enjoying what you've made.
- The turkey stays impossibly juicy while the vegetables get crispy and caramelized around it.
- It looks like you spent hours in the kitchen when you really only spent minutes prepping.
02 -
- A meat thermometer is genuinely worth owning; it's the only way to know if turkey is cooked through without cutting into it and losing all those juices.
- Don't skip the resting period—those five minutes make the difference between turkey that shreds apart and turkey that stays tender on the plate.
03 -
- Make sure all your vegetable pieces are cut to roughly the same size so everything finishes cooking at exactly the same moment—uneven sizing is the main reason something ends up overcooked or raw.
- If your turkey breast is thicker than about two inches, pound it gently to an even thickness so it cooks evenly from edge to center.