Lemon Herb Turkey Breast

There was a rainy Tuesday last November when I needed something comforting but fast. The house was cold, and the idea of standing over a stove for hours felt impossible. I tossed everything on one tray and let the oven do the work, filling the kitchen with a warmth that had nothing to do with the heater.

My sister dropped by unexpectedly one evening, skeptical about turkey breast being anything other than dry. We opened a bottle of wine and caught up while the garlic and lemon wafted through the living room. When she finally took a bite, she actually stopped talking mid-sentence to look at me with wide eyes. That silence was the best compliment I could have asked for.

Ingredients

• Boneless turkey breast: This cut cooks quickly and stays incredibly moist when roasted correctly.
• Fresh lemon juice and zest: The acidity cuts through the richness and adds a bright pop to every bite.
• Fresh rosemary and thyme: These woody herbs hold up well to roasting and infuse the meat with deep flavor.
• Root vegetables: They soak up the savory drippings from the turkey, becoming the best part of the meal.

Instructions

Get the oven going:

Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.

Whisk up the magic:

Combine the olive oil, lemon juice, zest, garlic, and chopped herbs in a small bowl until fragrant.

Season the bird:

Pat the turkey dry and rub the herb mixture generously all over every inch of the meat.

Prep the veggies:

Toss the potatoes, carrots, and onions with oil and seasoning, then scatter them around the turkey.

Roast until golden:

Cook for about 50 minutes until the turkey is cooked through and the veggies are tender.

Rest and serve:

Let the meat rest for ten minutes so the juices redistribute before slicing against the grain.

Save

We ate this right at the coffee table because the dining table was covered in laundry. The lemon scent lingered long after we finished, mixing with the rain still tapping against the window. It was just a simple weeknight, but those pan juices and soft potatoes made it feel like a tiny celebration of getting through the day.

Pairing Ideas

A crisp white wine like Sauvignon Blanc cuts through the herbs nicely and complements the lemon.

Veggie Swaps

Feel free to use whatever is in your crisper drawer because everything tastes good roasted in turkey fat.

Make Ahead Tips

The rub can be made the day before to save time on busy nights.

• Whisk the marinade together in a jar and keep it in the fridge.
• Chop the vegetables in the morning so they are ready to toss.
• Let the turkey sit in the rub for an hour if you have time.

Save

I hope this simple tray bake brings a little ease and flavor to your busiest weeknights. Enjoy every tender bite!

Recipe Questions & Answers

→ How do I know when the turkey breast is done?

Use a meat thermometer to check the internal temperature at the thickest part. The turkey is fully cooked when it reaches 165°F (74°C). Letting it rest for 5-10 minutes after roasting helps retain juices.

→ Can I use bone-in turkey breast instead?

Yes, bone-in turkey breast works well. The cooking time may increase by 10-15 minutes depending on the size. Always use a meat thermometer to ensure proper doneness.

→ What other vegetables can I add?

Parsnips, Brussels sprouts, sweet potatoes, or bell peppers all roast beautifully alongside the turkey. Just keep pieces similar in size for even cooking.

→ How long should I marinate the turkey?

While you can roast immediately, marinating for 30 minutes to 4 hours enhances flavor. Refrigerate during longer marinating times and let the meat come to room temperature before roasting.

→ Can I make this ahead of time?

You can prepare the herb mixture and chop vegetables up to a day in advance. Store separately in the refrigerator and assemble just before roasting for best results.

→ What temperature should I roast at?

Roast at 400°F (200°C) for perfectly cooked turkey and tender, caramelized vegetables. This higher temperature ensures the turkey cooks through while staying moist.