Sheet Pan Lemon Herb Turkey (Printable Version)
Juicy turkey breast with lemon, herbs, and roasted vegetables for an easy elegant meal.
# What You Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (2.2–2.5 lbs)
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme, finely chopped
07 - 1 tsp kosher salt
08 - ½ tsp freshly ground black pepper
→ Vegetables
09 - 4 medium carrots, peeled and cut into 1-inch pieces
10 - 1 lb baby potatoes, halved
11 - 1 red onion, peeled and cut into wedges
12 - 2 tbsp olive oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
# How to Make It:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper in a small bowl. Rub mixture over turkey breast, including beneath the skin if possible.
03 - In a large bowl, toss carrots, halved baby potatoes, and red onion with olive oil, salt, and black pepper.
04 - Spread seasoned vegetables evenly on the sheet pan. Place the turkey breast skin-side up in the center among the vegetables.
05 - Roast in oven for 50 to 60 minutes, until turkey reaches an internal temperature of 165°F and vegetables are tender. Toss vegetables halfway through cooking.
06 - Remove from oven and let the turkey rest for 10 minutes before slicing. Serve turkey slices with roasted vegetables and a squeeze of fresh lemon juice if desired.
# Expert Advice:
01 -
- Everything roasts together so you can walk away and let the oven do the work while the kitchen fills with herb scented steam.
- The turkey stays unbelievably moist because the vegetables release their moisture and the skin crisps up like armor.
- Cleanup is just one pan and a cutting board, which means more time eating and less time scrubbing.
02 -
- Don't skip the resting time or you'll lose all those precious juices onto the cutting board instead of keeping them in the meat.
- Toss the vegetables halfway through or the ones touching the turkey will stay pale while the others burn at the edges.
03 -
- Rub the herb mixture under the skin for flavor that goes deeper than the surface and keeps the meat incredibly juicy.
- Use an instant-read thermometer instead of guessing, because overcooked turkey is dry turkey no matter how good the seasoning is.