Sheet Pan Lemon Herb Turkey (Print Version)
Tender turkey breast roasted with lemon, herbs, and mixed vegetables on a single pan.
# What You Need:
→ Turkey & Marinade
01 - 1.5–2 lb boneless, skinless turkey breast
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tbsp lemon zest
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Vegetables
10 - 3 cups baby potatoes, halved
11 - 2 cups carrots, sliced into sticks
12 - 1 red onion, cut into wedges
13 - 1 tbsp olive oil
14 - ½ tsp salt
15 - ¼ tsp black pepper
# Directions:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together 3 tbsp olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, 1 tsp salt, and ½ tsp black pepper until well combined.
03 - Pat turkey breast dry with paper towels and place on the prepared sheet pan. Rub the herb mixture evenly over all sides of the turkey.
04 - In a separate bowl, toss baby potatoes, carrots, and red onion wedges with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper until evenly coated.
05 - Arrange seasoned vegetables around the turkey breast on the sheet pan, ensuring even distribution for consistent cooking.
06 - Roast for 45–55 minutes until turkey reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking for even browning.
07 - Remove from oven and let turkey rest for 5–10 minutes before slicing. Serve with roasted vegetables and pan juices.
# Insider Tips:
01 -
- Everything cooks on one pan, so you can actually relax while dinner happens
- The lemon and herbs make the house smell incredible within minutes
02 -
- A meat thermometer is nonnegotiable here because turkey goes from perfect to dry fast
- Room temperature turkey cooks more evenly, so take it out of the fridge 30 minutes before roasting
03 -
- Zest your lemon before squeezing so you don't fight to get it out of the squeezed fruit
- If the turkey breast is thick, pound it gently to an even thickness for uniform cooking