Sheet Pan Lemon Herb Turkey (Printable)
Juicy turkey breast with lemon, herbs, and roasted vegetables on a single pan for effortless cooking.
# What You Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (2.2–2.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Vegetables
09 - 4 medium carrots, peeled and cut into 1-inch pieces
10 - 1 pound baby potatoes, halved
11 - 1 red onion, peeled and cut into wedges
12 - 2 tablespoons olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
# How to Make It:
01 - Set the oven to 400°F and line a rimmed sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper until combined.
03 - Rub the herb mixture evenly over the turkey breast, including beneath the skin when possible.
04 - In a large bowl, combine carrots, halved potatoes, and red onion with olive oil, salt, and pepper; toss thoroughly.
05 - Spread the seasoned vegetables evenly on the prepared sheet pan and place the turkey breast skin side up in the center.
06 - Cook in the oven for 50 to 60 minutes until the turkey reaches an internal temperature of 165°F and vegetables are tender, stirring vegetables halfway through.
07 - Remove from oven and let the turkey rest for 10 minutes. Slice and serve with the roasted vegetables, adding a squeeze of fresh lemon juice if desired.
# Expert Suggestions:
01 -
- One pan means one pan to wash, and somehow the turkey comes out juicier than you'd expect.
- The vegetables roast in the turkey's rendered fat, tasting deeply savory without any extra fuss.
- Lemon and fresh herbs make it feel special without requiring any restaurant-level technique.
02 -
- An instant-read thermometer is honestly worth its weight in gold here; turkey is too precious to guess on doneness.
- Resting the turkey isn't optional—those 10 minutes let the juices redistribute, and the difference is noticeable and worth the wait.
03 -
- Make extra herb paste and freeze it in ice cube trays; having it ready transforms any quick chicken dinner into something that tastes intentional.
- Leftovers make extraordinary sandwiches the next day, and the cold turkey and vegetables become a composed salad if you arrange them on greens with a lemon vinaigrette.