Sheet Pan Lemon Herb Turkey

I used to save turkey for Thanksgiving until a neighbor handed me a boneless breast and said, try it on a Tuesday. I tossed it on a sheet pan with whatever vegetables were in the drawer, and it roasted into something so simple and satisfying I forgot it was a weeknight. The kitchen smelled like a holiday without any of the stress.

The first time I made this for my family, my daughter kept sneaking carrots off the pan before I could plate them. She said they tasted like they had been glazed, but it was just the turkey drippings and a little olive oil. That pan became the center of the table, and we ate straight from it with forks and laughter.

Ingredients

• Boneless, skin-on turkey breast: The skin protects the meat and crisps beautifully, while boneless makes slicing so much easier.
• Olive oil: It helps the herbs stick and creates that golden, roasted finish on both the turkey and vegetables.
• Kosher salt and black pepper: Season generously, these are the foundation of all the flavor.
• Fresh thyme and rosemary: Fresh herbs release so much more fragrance, but dried works if thats what you have on hand.
• Lemon zest: The zest adds brightness without any moisture that might soften the skin.
• Garlic: Minced fine so it melts into the marinade and perfumes the turkey as it roasts.
• Baby potatoes: Halved so they get crispy edges and cook in the same time as the turkey.
• Carrots and red onion: They caramelize in the oven and soak up all the savory drippings from the turkey.

Instructions

Preheat and prep the pan:

Set your oven to 425°F and line a large sheet pan with parchment or foil. This high heat gives you crispy skin and tender vegetables in under an hour.

Make the herb marinade:

Stir together olive oil, salt, pepper, thyme, rosemary, lemon zest, and garlic in a small bowl. It should smell like a garden in late spring.

Rub the turkey:

Pat the turkey breast completely dry, then massage the marinade all over, working some under the skin if you can. Dry skin equals crispy skin.

Toss the vegetables:

In a large bowl, coat the potatoes, carrots, and onion with olive oil, salt, and pepper. Spread them evenly on the sheet pan so they roast instead of steam.

Nestle and roast:

Place the turkey breast skin side up right in the center of the vegetables. Roast for 40 to 50 minutes until the turkey hits 165°F and the vegetables are golden and fork-tender.

Rest and slice:

Let the turkey rest for 10 minutes after pulling it from the oven. This keeps all the juices inside when you slice.

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One Sunday I brought this to a potluck, and someone asked if I had brined the turkey overnight. I smiled and said no, just a good rub and a hot oven. Sometimes the simplest methods teach you the most about flavor.

Serving Suggestions

Serve the sliced turkey right on top of the roasted vegetables with a squeeze of fresh lemon. It also pairs beautifully with a green salad, cranberry sauce, or a side of crusty bread to soak up the pan juices.

Storage and Leftovers

Store leftover turkey and vegetables in an airtight container in the fridge for up to four days. The turkey makes incredible sandwiches with mustard and greens, and the vegetables reheat wonderfully in a skillet with a little butter.

Variations and Swaps

You can easily swap the baby potatoes for cubed sweet potatoes or add Brussels sprouts and bell peppers to the mix. For a citrusy twist, scatter lemon slices on the pan before roasting so they caramelize alongside everything else.

• Try adding fennel or parsnips for a slightly sweet, earthy flavor.
• If you prefer spice, add a pinch of red pepper flakes to the marinade.
• Maple syrup drizzled over the vegetables in the last 10 minutes creates a subtle glaze.

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This dish taught me that turkey doesnt need to be complicated to be memorable. A hot oven, good herbs, and a little patience turn simple ingredients into something everyone asks for again.

Recipe Help & Support

→ How do I ensure the turkey breast stays juicy?

Marinate the turkey with olive oil, lemon zest, and herbs, and avoid overcooking by monitoring internal temperature until it reaches 165°F (74°C).

→ What vegetables work best with this dish?

Baby potatoes, carrots, and red onions roast well and complement the turkey’s flavors, but sweet potatoes or Brussels sprouts can be great alternatives.

→ Can this be prepared ahead of time?

Yes, you can prepare the marinade and chop vegetables in advance. Assemble and roast just before serving for best results.

→ How do I get crispy skin on the turkey breast?

Pat the turkey dry before applying the marinade and roast at a high temperature (425°F/220°C) to develop a golden, crispy skin.

→ What are good serving suggestions with this dish?

Serve slices alongside the roasted vegetables, garnished with lemon wedges and fresh herbs. Leftovers also make tasty sandwiches or salads.