Sheet Pan Lemon Herb Turkey (Printable Version)
Juicy lemon and herb infused turkey breast roasted with a medley of seasoned vegetables for a wholesome meal.
# What You Need:
→ Turkey & Marinade
01 - 1.5 pounds boneless, skinless turkey breast
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon lemon zest
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
07 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 1 cup carrots, sliced into 1/2-inch pieces
12 - 1 red bell pepper, chopped
13 - 1 zucchini, sliced
14 - 1 red onion, cut into wedges
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried Italian herbs
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# How-To:
01 - Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and black pepper. Add the turkey breast and coat thoroughly. Let marinate for 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
03 - In a separate bowl, toss baby potatoes, carrots, red bell pepper, zucchini, and red onion with olive oil, Italian herbs, salt, and black pepper until evenly coated.
04 - Place the vegetables in a single layer on the prepared sheet pan, leaving a space in the center for the turkey breast.
05 - Position the marinated turkey breast in the center of the vegetables on the sheet pan.
06 - Roast in the oven for 35 to 40 minutes, or until the turkey reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
07 - Remove from the oven, loosely cover the turkey with foil, and let rest for 5 to 10 minutes before slicing.
08 - Slice the turkey and serve alongside the roasted vegetables. Optionally garnish with additional lemon zest or fresh herbs.
# Expert Hints:
01 -
- Everything cooks in one pan, so cleanup feels like a victory rather than a chore.
- The lemon and herbs make turkey breast taste tender and flavorful instead of dry and forgettable.
- Those roasted vegetables get sweet and caramelized, even the picky eaters' vegetables.
- It's naturally gluten-free and dairy-free without feeling like you're missing anything.
02 -
- Use a meat thermometer to check for doneness, because turkey breast can look perfectly cooked on the outside while still being slightly pink inside, and 165°F is your safety target.
- Don't skip the resting period at the end, those few quiet minutes make the difference between turkey that shreds beautifully and turkey that falls apart.
03 -
- Pat the turkey breast dry before marinating so it browns better in the oven instead of steaming.
- Don't crowd the pan with vegetables or they'll steam instead of roast, so give them room to breathe and turn golden.