Sheet Pan Lemon Herb Turkey (Printable Version)
Juicy turkey breast roasted on a sheet pan with lemon, herbs, and vegetables for effortless flavor.
# What You Need:
→ Turkey
01 - 1 boneless, skin-on turkey breast (2.2–2.5 lbs)
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
07 - 1 tsp kosher salt
08 - ½ tsp freshly ground black pepper
→ Vegetables
09 - 4 medium carrots, peeled and cut into 1-inch pieces
10 - 1 lb baby potatoes, halved
11 - 1 red onion, peeled and cut into wedges
12 - 2 tbsp olive oil
13 - ½ tsp salt
14 - ¼ tsp black pepper
# How to Make It:
01 - Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, mix olive oil, lemon zest and juice, garlic, rosemary, thyme, salt, and pepper. Rub thoroughly over the turkey breast, including beneath the skin if possible.
03 - In a large bowl, combine carrots, potatoes, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on the prepared sheet pan.
04 - Place the seasoned turkey breast skin side up in the center of the vegetables on the sheet pan.
05 - Roast for 50–60 minutes until the turkey reaches 165°F internally and vegetables are tender. Toss vegetables halfway through roasting.
06 - Remove from oven and let the turkey rest for 10 minutes. Slice and serve alongside the roasted vegetables with an optional squeeze of fresh lemon juice.
# Expert Tips:
01 -
- One sheet pan means you roast the protein and vegetables together, so cleanup is practically non-existent.
- The skin gets golden and crisp while the meat stays incredibly juicy, and fresh herbs actually make it taste like you know what you're doing.
- Ready in just over an hour, from prep to your table, with zero fussy techniques.
02 -
- Don't skip the resting step, even though you're hungry, those 10 minutes make the turkey noticeably juicier when you cut into it.
- An instant-read thermometer is not fancy kitchen equipment, it's insurance against dry turkey, and it takes the guesswork out of knowing when you're done.
03 -
- Buy your turkey breast a day ahead and keep it uncovered in the fridge, the exposed surface dries slightly and gets crispier skin when roasted.
- If your sheet pan is crowded or your oven runs hot, cover the turkey loosely with foil for the first 30 minutes to prevent over-browning.