Sheet Pan Lemon Herb Turkey (Printable)

Tender lemon and herb infused turkey breast roasted with a mix of baby potatoes, carrots, and onions.

# What You'll Need:

→ Turkey and Marinade

01 - 1.5–2 lb boneless, skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zest and juice
04 - 2 garlic cloves, minced
05 - 1 tbsp fresh rosemary, finely chopped
06 - 1 tbsp fresh thyme leaves
07 - 1 tsp salt
08 - ½ tsp black pepper

→ Vegetables

09 - 1 lb baby potatoes, halved
10 - 2 cups carrots, peeled and cut into sticks
11 - 1 red onion, cut into wedges
12 - 1 tbsp olive oil
13 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the turkey breast.
03 - Arrange the turkey breast in the center of the sheet pan.
04 - In a separate bowl, toss potatoes, carrots, and red onion with olive oil, salt, and pepper. Arrange the vegetables around the turkey breast on the pan.
05 - Roast for 40–50 minutes, or until the turkey breast reaches an internal temperature of 165°F and the vegetables are tender. Stir vegetables halfway through for even roasting.
06 - Let the turkey rest for 5–10 minutes before slicing. Serve with roasted vegetables and garnish with extra lemon wedges, if desired.

# Tips from dashanddishes:

01 -
  • Everything cooks on one pan so you can relax while it roasts
  • The turkey stays incredibly juicy with that herb lemon rub
  • Cleanup takes about 45 seconds flat
02 -
  • A meat thermometer is the difference between juicy turkey and the dry kind nobody wants to eat twice
  • The vegetables might finish before the turkey, just remove them and keep roasting the meat
  • If your turkey breast is thicker, add 10 minutes to the cooking time
03 -
  • Take the turkey out of the fridge 20 minutes before cooking so it roasts evenly
  • Room temperature lemons yield way more juice
  • Let the roasted vegetables cool slightly before serving so they firm up

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