Sheet Pan Lemon Herb Turkey

I never thought turkey could be a weeknight option until I tossed a breast on a sheet pan one Tuesday evening, too tired for anything complicated. The smell of lemon and rosemary hit me halfway through roasting, and I realized I'd stumbled onto something that felt special without any fuss. By the time I sliced into that golden skin, I knew this wasn't just dinner—it was my new go-to for when I wanted to feel like I'd actually cooked.

The first time I made this for friends, I panicked because I'd never roasted turkey outside of November. But when I pulled that pan from the oven, golden and crackling, everyone leaned in closer. We ate straight from the pan with forks, laughing about how something so easy could taste like I'd been cooking all day.

Ingredients

• Boneless, skin-on turkey breast: The skin is your secret weapon for flavor and moisture, crisping up beautifully while protecting the meat underneath from drying out.
• Olive oil: A good drizzle helps the herbs stick and encourages that deep golden color you want on both the turkey and vegetables.
• Kosher salt and black pepper: Season generously, these are the foundation that lets every other flavor shine without competing.
• Fresh thyme and rosemary: I always use fresh when I can, the oils release differently and fill the kitchen with a scent that makes you hungry before you even plate the food.
• Lemon zest: Zest gives you brightness without moisture, tucking citrus into every bite without making anything soggy.
• Garlic: Minced fine so it melts into the oil and coats the turkey evenly, adding warmth without any harsh bite.
• Baby potatoes: Halved so they get crispy edges while staying creamy inside, and they soak up the turkey drippings like little sponges.
• Carrots: Cut them thick enough that they roast instead of steam, developing sweet caramelized edges that balance the savory herbs.
• Red onion: Wedges turn soft and jammy in the oven, adding a touch of sweetness that plays perfectly with the lemon and garlic.

Instructions

Preheat and prep your pan:

Get your oven hot to 425°F and line your sheet pan with parchment or foil. This step saves you from scrubbing later and keeps everything from sticking when the sugars caramelize.

Make the herb marinade:

Whisk together olive oil, salt, pepper, thyme, rosemary, lemon zest, and garlic in a small bowl until it smells like sunshine and earth. This paste is what turns plain turkey into something you'll crave.

Season the turkey:

Pat the turkey dry so the marinade clings, then rub it all over, getting under the skin if you can without tearing it. The skin protects the meat and crisps up into the best part of the dish.

Toss the vegetables:

In a big bowl, coat potatoes, carrots, and onion with olive oil, salt, and pepper, then spread them evenly on the pan. Give them space so they roast instead of steam.

Nestle the turkey:

Place the turkey breast right in the center of the vegetables, skin side up. The vegetables will catch all the drippings and the turkey will stay moist nestled among them.

Roast until golden:

Slide the pan into the oven and roast for 40 to 50 minutes, until the turkey hits 165°F on a meat thermometer and the vegetables are tender and caramelized. The smell will tell you when it's close.

Rest before slicing:

Pull the pan out and let the turkey sit for 10 minutes before you cut into it. This lets the juices settle back into the meat so every slice stays moist.

Serve and garnish:

Slice the turkey against the grain and arrange it with the roasted vegetables. Squeeze fresh lemon over the top and scatter a few herbs if you want it to look as good as it tastes.

Save

Save

I once made this the night before Thanksgiving just to test it, and my neighbor knocked on the door asking what smelled so good. We ended up sharing slices right there on the porch, laughing about how a Tuesday turkey felt more special than half the holiday dinners we'd had.

Swaps and Variations

If baby potatoes aren't your thing, sweet potatoes work beautifully and add a hint of sweetness that plays well with the lemon. I've also tossed in Brussels sprouts or thick wedges of fennel when I want something a little different, both roast up crispy and delicious. You can even swap the herbs, sage and oregano bring a whole new vibe if you're tired of the usual thyme and rosemary.

Storing and Reheating

Leftovers keep for up to four days in the fridge, stored in an airtight container with the vegetables tucked alongside the turkey. When you reheat, add a splash of broth or water and cover with foil so everything warms through without drying out. I've also sliced cold turkey straight onto salads or piled it into sandwiches with mustard and cranberry sauce, and it's just as good the second day.

What to Serve Alongside

This dish is already a full meal, but if you want to round it out, a simple green salad with a tangy vinaigrette cuts through the richness perfectly. I've also served it with crusty bread to soak up the pan juices, or a light grain like quinoa or farro if I'm feeling extra. Honestly, the vegetables are so good you barely need anything else, but it's nice to have options when you're feeding a crowd.

• A crisp arugula salad with lemon and parmesan balances the richness.
• Warm sourdough or a baguette makes mopping up the pan drippings feel like part of the meal.
• A glass of chilled white wine or sparkling water with lemon feels just right with the bright, herby flavors.

Save

Save

Every time I make this, I'm reminded that the best meals don't need to be complicated, just honest and full of flavor. Pull this pan from the oven and you'll understand exactly what I mean.

Recipe FAQs

→ What temperature is best for roasting the turkey breast?

Preheat your oven to 425°F (220°C) to ensure the turkey breast roasts evenly and develops a golden skin.

→ How can I tell when the turkey breast is fully cooked?

Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C) for safe, juicy results.

→ Can I substitute other vegetables for the potatoes and carrots?

Yes, sweet potatoes, Brussels sprouts, or other sturdy vegetables work well and add variety to the dish.

→ Should I marinate the turkey breast before roasting?

Rubbing the turkey with olive oil, herbs, lemon zest, and garlic acts like a marinade, enhancing flavor and keeping the meat moist.

→ How long should the turkey rest after roasting?

Let the turkey breast rest for about 10 minutes before slicing to allow juices to redistribute and maintain tenderness.