Sheet Pan Lemon Herb Turkey

Last November, when my oven was already working overtime for all the holiday prep, I discovered this recipe and practically wept with relief. Everything roasts together on one pan, and the kitchen fills with this incredible lemon-herb perfume that makes everyone wander in, asking whats for dinner hours before were even close to eating.

My sister was visiting during a particularly chaotic week, and I threw this together half-hoping it would work. We both stood over the sheet pan after pulling it from the oven, sneaking roasted potatoes and small bites of turkey while pretending to check for doneness.

Ingredients

• Turkey breast: Boneless and skinless cooks faster and more evenly, but the real secret is letting it rest so all those juices redistribute
• Fresh herbs: Rosemary and thyme create this classic combination that somehow makes everything taste restaurant-quality
• Lemon: Both juice and zest work together to brighten the whole dish and cut through the richness
• Vegetables: Baby potatoes, carrots, and red onion become sweet and tender while absorbing all those pan juices

Instructions

Preheat your oven:

Get it to 400°F and line a sheet pan with parchment paper for the easiest cleanup imaginable

Make the herb paste:

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

Prep the turkey:

Pat it dry with paper towels, place on the sheet pan, and rub that herb mixture all over every surface

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 to 55 minutes, stirring the vegetables halfway through, until turkey hits 165°F internally

Rest before serving:

Let everything sit for 5 to 10 minutes so the turkey settles and stays perfectly juicy when you slice

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This recipe saved me during a dinner party when I realized too late that I had completely forgotten to plan a main course. Everyone assumed Id been working on it all day.

Make It Your Own

Sometimes I swap in parsnips or sweet potatoes for the carrots, especially when I want something slightly sweeter. Brussels sprouts work beautifully too and get these amazing crispy edges in the high heat.

Timing Is Everything

If you have time, marinate the turkey for up to four hours before cooking, but honestly, it turns out perfectly fine even when you rub the seasoning on right before it goes into the oven. The vegetables release moisture as they roast, creating their own light sauce in the pan.

Serving Suggestions

This feels fancy enough for company but is simple enough for a random Tuesday. I like serving it with a crisp white wine, though a light green salad on the side helps round everything out.

• A warm baguette for soaking up those pan juices is basically mandatory
• Leftovers make incredible sandwiches the next day
• The vegetables reheat surprisingly well in the microwave

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Hope this becomes one of those go-to recipes you can make without even thinking, the kind that feels like coming home every single time.

Recipe FAQs

→ What is the best way to ensure the turkey stays juicy?

Pat the turkey breast dry before applying the herb marinade, and let it rest after roasting to allow the juices to redistribute evenly.

→ Can I use different vegetables with this dish?

Yes, feel free to substitute with parsnips, Brussels sprouts, or sweet potatoes for varied flavors and textures.

→ How do I know when the turkey is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safe, tender results.

→ Is marinating the turkey necessary?

Marinating up to 4 hours enhances flavor and tenderness but is not essential for a delicious outcome.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light Chardonnay complements the fresh lemon and herb flavors beautifully.