Lemon Herb Turkey Breast (Printable)
Tender turkey breast with roasted vegetables, all cooked on one pan for easy cleanup.
# What You Need:
→ Turkey & Marinade
01 - 1.5–2 lb boneless, skinless turkey breast
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tbsp lemon zest
05 - 2 garlic cloves, minced
06 - 1 tbsp fresh rosemary, chopped
07 - 1 tbsp fresh thyme, chopped
08 - 1 tsp salt
09 - ½ tsp black pepper
→ Vegetables
10 - 3 cups baby potatoes, halved
11 - 2 cups carrots, sliced into sticks
12 - 1 red onion, cut into wedges
13 - 1 tbsp olive oil
14 - ½ tsp salt
15 - ¼ tsp black pepper
# Steps:
01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, 1 teaspoon salt, and ½ teaspoon black pepper until well combined.
03 - Pat the turkey breast dry with paper towels. Place on the prepared sheet pan and rub the herb mixture evenly over all surfaces of the meat.
04 - In a separate bowl, combine the halved baby potatoes, carrot sticks, and onion wedges. Drizzle with 1 tablespoon olive oil and toss with ½ teaspoon salt and ¼ teaspoon black pepper until evenly coated.
05 - Arrange the seasoned vegetables around the turkey breast on the sheet pan, ensuring even distribution for consistent cooking.
06 - Roast for 45–55 minutes, stirring the vegetables halfway through cooking. Continue until the turkey reaches an internal temperature of 165°F and vegetables are tender and lightly browned.
07 - Remove from oven and let the turkey rest for 5–10 minutes before slicing. Serve with the roasted vegetables and spoon pan juices over the top.
# Expert Advice:
01 -
- It comes together so fast you will think you forgot a step.
- The pan juices create a sauce that tastes like you spent all day simmering it.
02 -
- Do not skip the resting period or the turkey will dry out instantly upon slicing.
- Stirring the vegetables halfway through ensures they caramelize instead of steaming.
03 -
- Invest in a good meat thermometer because guessing doneness on poultry is risky.
- Line your pan with foil underneath the parchment to catch any overflow from the juices.