Lemon Herb Roasted Turkey (Printable version)

Juicy turkey breast roasted with lemon, fresh herbs, and tender colorful vegetables on one pan.

# Ingredient list:

→ Turkey

01 - 1 boneless, skin-on turkey breast (approx. 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 sliced 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

# Directions:

01 - Set the oven to 425°F and prepare a large sheet pan lined with parchment paper or foil for easier clean-up.
02 - Combine 2 tablespoons olive oil, kosher salt, black pepper, thyme, rosemary, lemon zest, and minced garlic in a small bowl to form a marinade.
03 - Pat the turkey breast dry. Rub the marinade thoroughly over the entire turkey, including beneath the skin when feasible.
04 - In a large bowl, coat the baby potatoes, carrots, and red onion with 1 tablespoon olive oil, kosher salt, and black pepper. Spread them evenly on the prepared sheet pan.
05 - Place the turkey breast skin side up in the center of the vegetables on the sheet pan.
06 - Roast in the 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 allow the turkey breast to rest for 10 minutes before carving.
08 - Slice the turkey and serve alongside the roasted vegetables. Optionally garnish with lemon wedges and fresh herbs.

# Expert Tips:

01 -
  • Everything cooks on one pan, so cleanup is almost nonexistent.
  • The turkey stays juicy and flavorful without any brining or fussing.
  • It feels special enough for guests but simple enough for a Tuesday.
02 -
  • Don't skip drying the turkey breast before seasoning or the skin will stay rubbery.
  • Use a meat thermometer instead of guessing, overcooked turkey turns dry fast.
  • Let the turkey rest the full 10 minutes or you'll lose all the juices when you cut into it.
03 -
  • Sliding your fingers gently under the turkey skin to spread the marinade makes a huge difference in flavor.
  • If your vegetables start browning too fast, tent the whole pan loosely with foil halfway through roasting.
  • A digital instant-read thermometer is worth every penny when cooking poultry.

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