Sheet Pan Lemon Herb Turkey

The smell of rosemary hitting hot olive oil always pulls me into the kitchen, no matter what else I'm doing. This sheet pan turkey became my weeknight savior during a particularly chaotic month when I needed something that felt special but wouldn't demand my attention for three hours. Now it's the meal I make when I want dinner to feel like a hug without the fuss.

My sister was recovering from surgery last fall, and I brought this over instead of the usual casserole. She took one bite of that tender, herb-scented turkey and told me it tasted like something from a restaurant, except better because it wasn't trying so hard.

Ingredients

• Turkey breast: Boneless and skinless stays moist and absorbs all that lemon herb goodness
• Fresh lemon juice and zest: Both bring brightness but the zest packs the real aromatic punch
• Rosemary and thyme: These woody herbs can handle the high heat without turning bitter
• Garlic: Minced fresh because nothing replaces that pungent kick when it roasts
• Baby potatoes: They roast up creamy inside and get those crispy edges everyone fights over
• Carrots: Cut into sticks so they caramelize nicely alongside everything else
• Red onion: Wedges hold their shape and sweeten as they roast

Instructions

Get your oven ready:

Preheat to 400°F and line a sheet pan with parchment, because cleanup should be the easiest part

Whisk the marinade:

Combine olive oil, lemon juice, zest, garlic, rosemary, thyme, salt and pepper until fragrant

Prep the turkey:

Pat it dry, rub the herb mixture all over, and place it in the center of your pan

Season the vegetables:

Toss potatoes, carrots and onion with olive oil, salt and pepper, then arrange them around the turkey

Roast it all:

Cook for 45-55 minutes, stirring vegetables halfway, until turkey hits 165°F internally

Let it rest:

Give the turkey 5-10 minutes before slicing so those juices redistribute where they belong

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Last winter, my neighbor smelled this cooking through our shared wall and knocked on my door with a bottle of wine. We ended up eating together at my tiny kitchen table, and now this recipe is what we make whenever we pretend to be fancy people on a Tuesday.

Making It Ahead

You can rub the turkey with the herb mixture up to four hours before cooking and keep it refrigerated. The vegetables should be prepped separately and tossed with oil just before roasting so they don't get soggy.

Vegetable Swaps

I've used parsnips for extra sweetness and Brussels sprouts when I need something bitter to balance the rich turkey. Sweet potatoes work beautifully too, just cut them slightly smaller since they take longer to cook.

Worth Learning

The resting period changed everything for me when I finally started respecting it. Slicing too soon spills all those juices onto the cutting board instead of keeping them in the meat where they make every bite moist.

• Parchment paper saves your pan but foil works too if that's what you have
• Leftover turkey makes incredible sandwiches the next day
• The pan juices are worth spooning over everything

Save

This is the kind of meal that makes people think you tried harder than you actually did. Keep that secret to yourself.

Common Recipe Questions

→ How long should the turkey rest after roasting?

Let the turkey rest for 5–10 minutes to redistribute juices and ensure moist slices.

→ Can I substitute the vegetables used in this dish?

Yes, vegetables like parsnips, Brussels sprouts, or sweet potatoes work well and can be roasted alongside the turkey.

→ What internal temperature should the turkey reach?

The turkey is done when it reaches 165°F (74°C) internally to ensure safe and juicy results.

→ Is it necessary to marinate the turkey breast beforehand?

Marinating for up to 4 hours enhances flavor, but the herb rub alone also provides good taste if you're short on time.

→ What herbs complement the lemon flavor in this dish?

Fresh rosemary and thyme pair beautifully with lemon to add depth and aromatic notes.