Sheet Pan Lemon Herb Turkey (Printer-friendly)

Juicy lemon-herb turkey breast with roasted seasonal vegetables, all cooked on a single sheet pan.

# What You'll Need:

→ Turkey and Herb Rub

01 - 1.5-2 lb boneless skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zest and juice
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves
07 - 1 tsp salt
08 - 0.5 tsp black pepper

→ Roasted Vegetables

09 - 1 lb baby potatoes, halved
10 - 2 cups carrots, peeled and cut into sticks
11 - 1 red onion, cut into wedges
12 - 1 tbsp olive oil
13 - Salt and pepper to taste

# How To Make It:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly oil it for easy cleanup.
02 - In a small bowl, combine 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Mix well to form a paste.
03 - Rub the herb mixture evenly over the entire turkey breast, ensuring full coverage for maximum flavor penetration.
04 - In a separate bowl, toss potatoes, carrots, and red onion with 1 tbsp olive oil, salt, and pepper until evenly coated.
05 - Place the seasoned turkey breast in the center of the sheet pan. Arrange vegetables around the turkey in a single layer for even cooking.
06 - Roast for 40-50 minutes until turkey reaches an internal temperature of 165°F and vegetables are tender. Stir vegetables halfway through cooking time.
07 - Let the turkey rest for 5-10 minutes before slicing to retain juices. Serve alongside roasted vegetables with optional lemon wedges.

# Expert Tips:

01 -
  • The cleanup is so minimal you can actually relax after eating instead of facing a sink full of pots
  • The turkey stays impossibly juicy while the vegetables get perfectly caramelized at the edges
  • The lemon herb paste tastes like something you would order at a nice bistro
02 -
  • A meat thermometer is not optional here because turkey breast dries out the second it is overcooked
  • Stir those vegetables halfway through so everything roasts evenly instead of steaming
  • The turkey keeps cooking while it rests so pull it at 165°F exactly
03 -
  • Buy the best turkey breast you can find since there are so few ingredients
  • Room temperature meat roasts more evenly so take the turkey out 30 minutes before cooking

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