Sheet Pan Lemon Herb Turkey (Print Page)

Juicy turkey breast roasted with lemon, herbs, and vibrant vegetables for an easy, flavorful dinner.

# What You Need:

→ Turkey

01 - 1 boneless, skin-on turkey breast (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
07 - Zest of 1 lemon
08 - 2 cloves garlic, minced

→ Vegetables

09 - 1 pound baby potatoes, halved
10 - 3 medium carrots, peeled and sliced into 1-inch pieces
11 - 1 red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - 1 teaspoon kosher salt
14 - ½ teaspoon black pepper

→ Garnish (optional)

15 - Lemon wedges
16 - Fresh herbs

# Directions:

01 - Set oven temperature to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a small bowl, whisk together olive oil, kosher salt, black pepper, thyme, rosemary, lemon zest, and minced garlic to create the marinade.
03 - Pat the turkey breast dry with paper towels. Evenly apply the marinade over the entire surface of the turkey, including beneath the skin if accessible.
04 - In a mixing bowl, toss the halved baby potatoes, sliced carrots, and red onion wedges with olive oil, kosher salt, and black pepper until fully coated.
05 - Spread the seasoned vegetables evenly across the prepared sheet pan. Position the turkey breast, skin side up, centrally among the vegetables.
06 - Place the sheet pan in the oven and roast for 40 to 50 minutes, or until the turkey registers an internal temperature of 165°F and the vegetables are tender and golden.
07 - Remove the turkey breast from the oven and allow it to rest for 10 minutes to ensure juices redistribute.
08 - Slice the turkey breast and plate with the roasted vegetables. Optionally garnish with lemon wedges and fresh herbs.

# Expert Tips:

01 -
  • Everything roasts together on one pan, so you get a full meal with almost no cleanup and zero babysitting.
  • The turkey stays incredibly juicy while the vegetables turn crispy and caramelized, soaking up all those herb and citrus drippings.
  • It scales down holiday flavors into a simple weeknight rhythm without losing any of the warmth or satisfaction.
02 -
  • Always use a meat thermometer, guessing doneness by time alone is how you end up with dry turkey or undercooked centers.
  • Letting the turkey rest isn't optional, cutting too early means all those beautiful juices run out onto the cutting board instead of staying in the meat.
  • If your vegetables start browning too fast, tent the pan loosely with foil halfway through to protect them while the turkey finishes cooking.
03 -
  • Tuck a few lemon slices under and around the turkey before roasting, they caramelize and add pockets of intense citrus flavor you can squeeze over the finished dish.
  • If you want extra crispy skin, run the turkey under the broiler for the last two minutes, but watch it closely so it doesn't burn.
  • Save any leftover pan drippings and vegetables to blend into a quick gravy or soup the next day, nothing goes to waste and the flavor is incredible.

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