Sheet Pan Lemon Herb Turkey (Printable)

Juicy turkey breast paired with lemon, herbs, and roasted vegetables for an easy flavorful meal.

# What you'll need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (2.2 to 2.5 pounds)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 1 teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper

→ Vegetables

09 - 4 medium carrots, peeled and cut into 1-inch pieces
10 - 1 pound baby potatoes, halved
11 - 1 red onion, peeled and cut into wedges
12 - 2 tablespoons olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

# Directions:

01 - Preheat oven to 400°F. Line a rimmed sheet pan with parchment paper or foil for easy cleanup.
02 - Combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper in a small bowl. Rub mixture thoroughly over turkey breast, including under the skin when possible.
03 - In a large bowl, toss carrots, potatoes, and red onion with olive oil, salt, and pepper until evenly coated.
04 - Spread vegetables evenly across the prepared sheet pan. Place seasoned turkey breast skin side up in the center of vegetables.
05 - Roast for 50 to 60 minutes until turkey reaches an internal temperature of 165°F and vegetables are tender, stirring vegetables once halfway through cooking.
06 - Remove from oven and let turkey rest for 10 minutes before slicing. Serve sliced turkey with roasted vegetables and optional fresh lemon juice.

# Expert Suggestions:

01 -
  • One pan means one thing to wash, and somehow that changes everything about whether you'll actually make dinner.
  • The skin gets golden and crackling while the meat stays impossibly juicy, which honestly felt like a kitchen miracle the first time it happened.
  • Fresh herbs and lemon make it taste like you spent hours fussing, when really you spent fifteen minutes prepping and then walked away.
02 -
  • The difference between a dry turkey breast and a juicy one is temperature and resting time; don't skip the rest, and don't leave it in the oven one minute longer than necessary.
  • Pat your turkey dry before seasoning—moisture is the enemy of crispy skin, and crispy skin is what makes people think you know what you're doing.
03 -
  • Let your turkey come to room temperature for about thirty minutes before roasting; it cooks more evenly and stays juicier.
  • An instant-read thermometer removes all the guesswork and anxiety—the best kitchen investment you can make if you don't already have one.

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