Sheet Pan Lemon Herb Turkey (Print View)
Juicy lemon-herb turkey breast roasted with fresh vegetables on a single pan for effortless flavor.
# What You'll Need:
→ Turkey & Marinade
01 - 1.5–2 lb boneless, skinless turkey breast
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tbsp lemon zest
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Vegetables
10 - 3 cups baby potatoes, halved
11 - 2 cups carrots, sliced into sticks
12 - 1 red onion, cut into wedges
13 - 1 tbsp olive oil
14 - ½ tsp salt
15 - ¼ tsp black pepper
# How to Make:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together 3 tbsp olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, 1 tsp salt, and ½ tsp black pepper until well combined.
03 - Pat turkey breast dry with paper towels. Place on the prepared sheet pan and rub the herb mixture evenly over all surfaces of the meat.
04 - In a separate bowl, combine baby potatoes, carrots, and red onion wedges with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss until vegetables are evenly coated.
05 - Arrange seasoned vegetables around the turkey breast on the sheet pan, ensuring everything is in a single layer for even cooking.
06 - Roast for 45–55 minutes until turkey reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking time for even browning.
07 - Remove from oven and let turkey rest for 5–10 minutes before slicing. Serve sliced turkey with roasted vegetables and pan juices.
# Expert Suggestions:
01 -
- The cleanup is so minimal you might feel like youre getting away with something
- The lemon and herbs create this bright, aromatic flavor that feels fancy but takes almost no effort
02 -
- Use a meat thermometer because turkey breast dries out fast if you overcook it
- Letting the meat rest for those extra minutes makes all the difference in juiciness
03 -
- Room temperature turkey cooks more evenly so take it out of the fridge thirty minutes before roasting
- If the vegetables are done before the turkey, just transfer them to a serving dish and keep warming