Sheet Pan Lemon Herb Turkey (Printable)
Juicy turkey breast roasted with lemon, herbs, and fresh vegetables for an easy, flavorful meal.
# What You'll Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (2.2 to 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 (or 1 tsp dried)
06 - 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
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
# Directions:
01 - Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper. Rub the mixture thoroughly over the turkey breast, including beneath the skin where accessible.
03 - In a large bowl, toss carrots, baby potatoes, and red onion with olive oil, salt, and black pepper until evenly coated. Spread the seasoned vegetables across the prepared sheet pan.
04 - Place the turkey breast skin side up in the center of the vegetables on the sheet pan.
05 - Roast in the preheated oven for 50 to 60 minutes, or until the internal temperature of the turkey breast reaches 165°F and the vegetables are tender. Toss the vegetables halfway through cooking to ensure even roasting.
06 - Remove from oven and allow the turkey breast to rest for 10 minutes before slicing. Serve the sliced turkey alongside the roasted vegetables. Optionally, garnish with a fresh squeeze of lemon juice.
# Expert Advice:
01 -
- The whole meal roasts on one pan, which means minimal cleanup and maximum time to actually enjoy your guests.
- Turkey breast stays juicy and tender when you don't overthink it, and the skin gets crispy without any fussing.
- You can swap vegetables based on what's in your fridge, so it's flexible enough for any season or craving.
02 -
- An instant-read thermometer is worth its weight in gold—there's no guessing whether your turkey is done, which means you'll never serve it dry again.
- Roasting the vegetables alongside the turkey means they pick up all those savory pan drippings, so don't shove them to the edges where they'll miss out.
03 -
- Buy turkey breast from a butcher if you can—they're usually fresher and often more flavorful than the vacuum-sealed ones from the grocery store case.
- Let your herb rub sit on the turkey for at least 30 minutes before roasting so the flavors have time to penetrate, not just sit on the surface.