Sheet Pan Lemon Herb Turkey (Printable)

Juicy turkey breast with lemon and herbs served with roasted potatoes, carrots, and onions for a vibrant meal.

# Ingredient List:

→ Turkey

01 - 1 boneless, skin-on turkey breast (approximately 2 pounds)
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
06 - 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried rosemary
07 - Zest of 1 lemon
08 - 2 cloves garlic, minced

→ Vegetables

09 - 1 pound baby potatoes, halved
10 - 3 medium carrots, peeled and cut into 1-inch pieces
11 - 1 red onion, cut into wedges
12 - 1 tablespoon olive oil
13 - 1 teaspoon kosher salt
14 - ½ teaspoon black pepper

→ Garnish (optional)

15 - Lemon wedges
16 - Fresh herbs

# How to Make:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil to simplify cleanup.
02 - Combine 2 tablespoons olive oil, kosher salt, black pepper, thyme, rosemary, lemon zest, and minced garlic in a small bowl, mixing thoroughly.
03 - Pat the turkey breast dry with paper towels. Evenly coat the turkey breast with the marinade, making sure to rub under the skin when possible.
04 - In a large bowl, toss halved baby potatoes, carrot pieces, and red onion wedges with 1 tablespoon olive oil, kosher salt, and black pepper until well coated.
05 - Spread the seasoned vegetables evenly on the prepared sheet pan. Place the turkey breast in the center, skin side up.
06 - Roast in the preheated oven for 40 to 50 minutes, or until the internal temperature of the turkey reaches 165°F and the vegetables are tender and golden.
07 - Remove from oven and let the turkey breast rest for 10 minutes before slicing to retain juices.
08 - Slice the turkey breast and serve alongside the roasted vegetables. Optionally garnish with lemon wedges and fresh herbs.

# Expert Tips:

01 -
  • Everything cooks on one pan, so theres almost nothing to clean up after dinner.
  • The turkey stays incredibly juicy under that golden, herb-rubbed skin.
  • It feels special enough for guests but easy enough to make any night of the week.
02 -
  • Drying the turkey skin before rubbing it with oil is the secret to getting it crispy, not rubbery.
  • Use a meat thermometer instead of guessing, overcooked turkey is dry turkey.
  • Resting the meat for 10 minutes is not optional, it makes the difference between juicy and disappointing.
03 -
  • Slide some of the marinade under the skin for deeper flavor that penetrates the meat.
  • Rotate the pan halfway through roasting if your oven has hot spots.
  • Let the turkey come to room temperature for 20 minutes before roasting so it cooks more evenly.

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