Lemon Herb Roasted Turkey

I used to think turkey was only for Thanksgiving until a neighbor brought over sliced turkey breast she'd roasted with lemon and herbs on a weeknight. The kitchen smelled like a holiday, but dinner was ready in under an hour. I tried it myself the following week and haven't looked back since.

The first time I made this for my family, my daughter kept sneaking bites of the crispy carrots straight off the pan. My husband asked if we could skip the whole bird at Thanksgiving and just do this instead. I laughed, but honestly, I understood where he was coming from.

Ingredients

• Boneless, skin-on turkey breast: The skin crisps beautifully in the oven and keeps the meat moist, so don't skip it.
• Olive oil: Helps the herbs stick and encourages golden browning on both the turkey and vegetables.
• Kosher salt and black pepper: Season generously because turkey can taste bland without enough salt.
• Fresh thyme and rosemary: These herbs smell incredible as they roast and add earthy, aromatic flavor.
• Lemon zest: Brightens everything without making it taste citrusy or sharp.
• Garlic: Two cloves minced fine distribute flavor evenly across the turkey.
• Baby potatoes: Halving them exposes more surface area for crispy edges.
• Carrots: Cut them into similar-sized pieces so they cook evenly with the potatoes.
• Red onion: Wedges soften and caramelize slightly, adding a mild sweetness.

Instructions

Preheat and prep your 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 caramelized vegetables.

Make the herb marinade:

Whisk together olive oil, salt, pepper, thyme, rosemary, lemon zest, and garlic in a small bowl. The mixture should smell fragrant and coating.

Season the turkey:

Pat the turkey breast completely dry with paper towels, then rub the marinade all over, working some under the skin if you can. Dry skin crisps better than damp skin.

Toss the vegetables:

Combine potatoes, carrots, and red onion in a bowl with olive oil, salt, and pepper. Spread them in a single layer on the pan so they roast instead of steam.

Nestle the turkey:

Place the turkey breast skin side up right in the center of the vegetables. The juices will drip down and flavor everything as it cooks.

Roast until golden:

Slide the pan into the oven and roast for 40 to 50 minutes, checking with a meat thermometer. You're aiming for 165°F in the thickest part of the breast.

Rest before slicing:

Let the turkey sit on the pan for 10 minutes after pulling it from the oven. This keeps the juices inside instead of spilling onto your cutting board.

Serve and garnish:

Slice the turkey against the grain and arrange it with the roasted vegetables. Finish with lemon wedges and a sprinkle of fresh herbs if you like.

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One Sunday, I doubled the recipe and invited a few friends over last minute. We ate straight off the pan with forks, laughing and passing around lemon wedges. It wasn't fancy, but it felt like the kind of meal people remember.

What to Do with Leftovers

I slice leftover turkey thin and pile it onto sourdough with mayo, mustard, and arugula for next-day sandwiches. My husband chops it up and tosses it into grain bowls with the roasted vegetables and a drizzle of tahini. Either way, nothing goes to waste.

How to Switch Up the Vegetables

You can swap baby potatoes for cubed sweet potatoes or add halved Brussels sprouts if you want something different. Just keep the pieces roughly the same size so everything finishes at the same time. I've also thrown in bell peppers and fennel when I had them sitting in the fridge.

Make It Feel Like a Holiday

If you want to dress this up, tuck a few lemon slices under and around the turkey before roasting. They soften and caramelize, adding little bursts of brightness to each bite. You can also drizzle the whole pan with a balsamic glaze right before serving.

• Use a mix of rainbow carrots for a more colorful presentation.
• Scatter pomegranate seeds over the platter for a festive pop.
• Serve with cranberry sauce or a simple pan gravy made from the drippings.

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This recipe turned turkey into a weeknight regular at our house instead of a once-a-year occasion. I hope it does the same for you.

Recipe Q&A

→ How do I ensure the turkey breast stays juicy?

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

→ Can I substitute the vegetables?

Yes, baby potatoes can be swapped for sweet potatoes, and Brussels sprouts can be added for variety and additional texture.

→ What type of pan is best for roasting?

A large sheet pan lined with parchment paper or foil helps with even roasting and easy cleanup.

→ Should I cover the turkey while roasting?

It's best to roast the turkey uncovered to allow the skin to crisp up and the vegetables to caramelize.

→ How long should the turkey rest after roasting?

Let the turkey breast rest for about 10 minutes to redistribute juices before slicing.