Juicy herb-roast turkey breast rubbed with lemon, garlic and fresh herbs with a crisp exterior and tender, juicy interior, served atop caramelized tray-roasted potatoes and root vegetables.
Sheet-Pan Herb-Roast Turkey Breast with Caramelized Roots
A fast, showstopping weeknight or small-holiday centerpiece: a lemony, garlicky herb rub gives the turkey a crisp, savory crust while a bed of tray-roasted potatoes and root vegetables turns to golden, flavorful siding.
If you want the drama of a roast without the roaster, this sheet-pan turkey breast delivers. A high-heat roast crisps the exterior while keeping the meat inside tender and juicy — all on a single rimmed baking sheet so cleanup is mercifully easy. It’s the kind of weeknight dinner that looks like you fussed, but really you only did a little planning.
The herb rub is the reason to make this: minced garlic, bright lemon zest and juice, Dijon for a touch of tang, and a handful of chopped rosemary, thyme and sage whisked with olive oil. Rub it into the breast (pat the skin or surface dry first) so those flavors nestle into the thickest bits. The citrus and mustard help the crust brown and carry the savory notes of the herbs right through every slice.
Roasting the turkey atop a scatter of halved baby potatoes, thick carrot pieces, celery and onion does double duty — the vegetables caramelize in the turkey’s juices and pick up those pan-seasoned brown bits. Keep the vegetable pieces roughly the same size for even cooking, give everything a little space on a rimmed pan for air circulation, and roast at high heat until the breast reaches 165°F and the veg are golden.
Make-ahead friendly: mix the herb paste a day ahead and keep it refrigerated, or trim and chunk the vegetables the morning of to speed things up. Let the turkey rest 10–15 minutes after roasting so the juices settle, then carve and serve straight from the pan for the most rustic, flavor-forward presentation. Serves about four with 20 minutes prep and roughly 75 minutes in the oven.
Ingredients
How to Make Herb Roast Turkey Breast Tray Sheet
- Preheat the oven to 425°F (220°C). Pat the turkey breast dry with paper towels and set a rimmed sheet pan in the center of the counter.
- Make the herb rub: mince the garlic and finely chop the rosemary, thyme and sage; zest and juice the lemon. In a small bowl whisk together olive oil, Dijon mustard, lemon zest and juice, minced garlic and the chopped herbs with kosher salt and black pepper.
- Trim and halve the baby potatoes if large; cut carrots into 1 1/2-inch pieces and slice the onion into thick wedges; cut celery into 1-inch pieces. Toss the vegetables with 1/2 tablespoon olive oil and a pinch of salt and pepper and spread them in an even layer on the sheet pan.
- Rub the herb mixture all over the turkey breast, pressing it into the thickest part. Place the turkey breast on top of the bed of vegetables, skin-side up if skin is present, leaving space around the bird for air circulation.
- Roast at 425°F for 15–20 minutes to develop color, then reduce the oven temperature to 350°F (175°C). Pour the low-sodium chicken broth into the pan around (not over) the turkey to keep the vegetables moist.
- Continue roasting until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F (about 40–55 more minutes for a 2.5 lb boneless breast). Check after 30–35 minutes and baste vegetables with pan juices; if the pan is very dry add 2–3 tablespoons more broth.
- When the thermometer hits 160°F, remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15 minutes (internal temp should rise to 165°F while resting). If the vegetables need more color, return the pan to the oven for 5–10 minutes while the turkey rests.
- Slice the turkey across the grain, arrange with the roasted vegetables, and spoon pan juices over the meat. Serve warm.
Recipe Card
Herb Roast Turkey Breast Tray Sheet
Juicy herb-roast turkey breast rubbed with lemon, garlic and fresh herbs with a crisp exterior and tender, juicy interior, served atop caramelized tray-roasted potatoes and root vegetables.
- Prep
- 20 min
- Cook
- 1 hr 15 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Pat the turkey breast dry with paper towels and set a rimmed sheet pan in the center of the counter.
- Make the herb rub: mince the garlic and finely chop the rosemary, thyme and sage; zest and juice the lemon. In a small bowl whisk together olive oil, Dijon mustard, lemon zest and juice, minced garlic and the chopped herbs with kosher salt and black pepper.
- Trim and halve the baby potatoes if large; cut carrots into 1 1/2-inch pieces and slice the onion into thick wedges; cut celery into 1-inch pieces. Toss the vegetables with 1/2 tablespoon olive oil and a pinch of salt and pepper and spread them in an even layer on the sheet pan.
- Rub the herb mixture all over the turkey breast, pressing it into the thickest part. Place the turkey breast on top of the bed of vegetables, skin-side up if skin is present, leaving space around the bird for air circulation.
- Roast at 425°F for 15–20 minutes to develop color, then reduce the oven temperature to 350°F (175°C). Pour the low-sodium chicken broth into the pan around (not over) the turkey to keep the vegetables moist.
- Continue roasting until an instant-read thermometer inserted into the thickest part of the breast reaches 160°F (about 40–55 more minutes for a 2.5 lb boneless breast). Check after 30–35 minutes and baste vegetables with pan juices; if the pan is very dry add 2–3 tablespoons more broth.
- When the thermometer hits 160°F, remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15 minutes (internal temp should rise to 165°F while resting). If the vegetables need more color, return the pan to the oven for 5–10 minutes while the turkey rests.
- Slice the turkey across the grain, arrange with the roasted vegetables, and spoon pan juices over the meat. Serve warm.
Nutrition
- Carbohydrates
- 26
- Saturated Fat
- 2.4
- Sodium
- 1100
- Fiber
- 4
- Unsaturated Fat
- 9.6
- Protein
- 85
- Fat
- 12
- Cholesterol
- 207
- Trans Fat
- 0
- Calories
- 565
- Sugar
- 5