Sheet Pan Lemon Herb Turkey (Print View)

Juicy turkey breast roasted with herbs, lemon, and colorful vegetables on one pan for easy dining.

# What You'll Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (approximately 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 or 1 teaspoon dried thyme
06 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
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 Make:

01 - Set oven temperature to 425°F. Line a large sheet pan with parchment paper or aluminum foil for ease of cleanup.
02 - In a small bowl, blend olive oil, kosher salt, freshly ground black pepper, thyme, rosemary, lemon zest, and minced garlic to form a flavorful marinade.
03 - Dry the turkey breast thoroughly with paper towels. Evenly coat the turkey breast with the marinade, ensuring coverage beneath the skin when possible.
04 - Toss halved baby potatoes, sliced carrots, and red onion wedges with olive oil, kosher salt, and black pepper in a large mixing bowl.
05 - Distribute the seasoned vegetables in an even layer over the prepared sheet pan. Place the turkey breast, skin side upward, nestled centrally among the vegetables.
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 turn golden and tender.
07 - Remove the turkey from the oven and allow it to rest for 10 minutes before slicing to retain juices.
08 - Slice the turkey breast and serve alongside the roasted vegetables. Optionally, garnish with lemon wedges and fresh herbs for added brightness.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is just a quick wipe and youre done.
  • The turkey stays incredibly juicy because the vegetables release moisture as they roast.
  • It tastes like a holiday meal but comes together in under an hour.
02 -
  • Don't skip drying the turkey breast, wet skin will never get crispy no matter how high your oven is.
  • Use a meat thermometer instead of guessing, overcooked turkey breast turns dry and disappointing fast.
  • Let the turkey rest the full 10 minutes or you'll lose all the juices when you cut into it.
03 -
  • Rubbing the marinade under the skin as well as on top makes every bite flavorful, not just the outside.
  • Cutting the vegetables roughly the same size ensures they all finish cooking at the same time.
  • Save the drippings left on the pan and whisk them into a quick gravy with a little flour and broth.

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