Sheet Pan Lemon Herb Turkey (Printable)
Tender turkey breast with lemon and herbs roasted with potatoes, carrots, and onions.
# What You’ll 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
# How-to Steps:
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 thoroughly dry with paper towels. Place on prepared sheet pan and rub herb mixture evenly over all surfaces.
04 - In a separate bowl, combine baby potatoes, carrots, and red onion wedges. Drizzle with 1 tbsp olive oil and toss with 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 spacing for proper roasting.
06 - Roast for 45–55 minutes until turkey reaches internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking time for even browning.
07 - Let turkey rest for 5–10 minutes before slicing. Serve portions with roasted vegetables and drizzle with pan juices.
# Expert Advice:
01 -
- The turkey stays impossibly juicy while the vegetables turn golden and sweet, all without you touching a single thing for almost an hour
- Cleanup takes about three minutes, which means you can actually enjoy your evening instead of standing at the sink
02 -
- A meat thermometer takes all the guesswork out of turkey, which changed my cooking game completely
- Stirring those vegetables halfway through prevents the ones on the edges from burning while the center stays undercooked
03 -
- Room temperature turkey cooks more evenly, so take it out of the fridge about 30 minutes before you plan to start
- If the turkey browns too quickly, loosely tent it with foil while the vegetables finish cooking