Lemon Herb Turkey Breast (Printable)
Tender turkey breast seasoned with lemon and herbs, roasted alongside colorful vegetables for a wholesome dish.
# Ingredient List:
→ Turkey
01 - 1.5 lbs boneless, skinless turkey breast
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
06 - 1 tbsp fresh thyme, chopped (or 1 tsp dried)
07 - 1 tsp salt
08 - 1/2 tsp black pepper
→ Vegetables
09 - 2 cups baby potatoes, halved
10 - 1 cup carrots, sliced
11 - 1 cup zucchini, sliced
12 - 1 red bell pepper, sliced
13 - 1 red onion, cut into wedges
14 - 1 tbsp olive oil
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper
# How to Make:
01 - Set oven to 400°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and black pepper. Rub mixture evenly over turkey breast.
03 - Place the seasoned turkey breast at the center of the prepared sheet pan.
04 - In a large bowl, toss baby potatoes, carrots, zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly around the turkey breast on the pan.
05 - Cook in the oven for 35 to 40 minutes until the turkey registers 165°F internally and vegetables are tender and golden.
06 - Allow the turkey to rest for 5 minutes before slicing. Serve with the roasted vegetables.
# Expert Tips:
01 -
- Everything finishes at exactly the same time, so you're not standing at the stove juggling pans while your turkey rests.
- Lemon and fresh herbs make turkey taste nothing like the dry bird you might remember, and the vegetables soak up all those flavors.
- It looks impressive enough to serve guests but honest enough to eat alone on a Tuesday with no apologies.
02 -
- Turkey dries out fast if you cook it past 165°F, so use a meat thermometer and trust it more than your instinct; a few degrees matter here.
- Don't skip patting the turkey dry before rubbing it with the herb mixture; moisture is the enemy of browning, and browning is what makes this worth making.
03 -
- Don't cover the pan with foil while roasting; you need that dry heat for vegetables to caramelize and turkey skin to turn golden.
- If your potatoes seem slow to cook while the turkey is already done, pull the turkey out, tent it loosely with foil, and give the pan five more minutes with just the vegetables.