Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Ingredients
For the Turkey Breast:
- 2–3 lb boneless turkey breast (with or without skin, your choice)
- 3 tbsp olive oil (for that golden crust)
- 2 tsp garlic powder
- 2 tsp paprika (for smoky flavor and color)
- 1 tsp dried thyme (or rosemary for extra herbiness)
- 1 tsp salt
- ½ tsp black pepper
For the Vegetables:
- 3 medium carrots, peeled and cut into sticks
- 2–3 medium Yukon gold potatoes, cut into chunks (skin on or off)
- 1 cup green beans, trimmed (optional, for variety)
- 1 small red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season the Turkey:
- In a small bowl, mix the olive oil, garlic powder, paprika, thyme, salt, and black pepper to form a paste.
- Rub this seasoning mixture all over the turkey breast, making sure it’s evenly coated. Set it aside to marinate while you prep the veggies.
- Prepare the Vegetables:
- In a large bowl, toss the carrots, potatoes, green beans, and red onion with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on the sheet pan in a single layer.
- Add the Turkey:
- Place the seasoned turkey breast in the center of the sheet pan, arranging the vegetables around it. Don’t overcrowd the pan—everything needs room to roast properly.
- Roast It Up:
- Roast in the preheated oven for 45–55 minutes, or until the turkey breast reaches an internal temperature of 165°F (74°C) in the thickest part. Stir the vegetables halfway through to ensure even roasting.
- Rest and Serve:
- Remove the sheet pan from the oven and let the turkey rest for 10 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
- Serve the sliced turkey breast alongside the roasted vegetables for a complete, delicious meal.
Do’s and Don’ts
DO:
- Use a meat thermometer to ensure the turkey is perfectly cooked.
- Cut the vegetables into similar sizes for even cooking.
- Swap in seasonal veggies like Brussels sprouts or parsnips for variety.
DON’T:
- Skip the resting step—it’s key to juicy turkey.
- Forget to stir the vegetables mid-roast; no one wants unevenly cooked veggies.
- Overcrowd the pan; soggy vegetables aren’t fun.
This sheet pan turkey breast with vegetables is a simple, comforting meal that’s perfect for weeknights or special occasions. Minimal cleanup, maximum flavor—what more could you ask for? 🍗🥕🥔
