Sheet Pan Roasted Herbed Turkey Breast
This roasted turkey breast is everything a cozy holiday meal should be—deeply aromatic, tender, and infused with rosemary, sage, thyme, and garlic. The herbed butter melts under the skin as it roasts, keeping the meat impossibly juicy while the lemons and onions perfume the drippings. It’s the perfect centerpiece for a small celebration or quiet weekend feast.With minimal prep and a simple sheet-pan setup, this recipe delivers huge, traditional flavor without the work of roasting a full bird. The turkey cooks to golden perfection, bastes itself in rich pan juices, and slices beautifully after a short rest.Ingredients
Equipment
- Rimmed baking sheet
- parchment paper
- food processor
- Small bowl
- Sharp knife
- Cutting Board
- Instant-read thermometer
- Basting spoon
Ingredients
Turkey
- 1 3 –4 lb bone-in turkey breast split
- 1 onion sliced
- 2 lemons quartered
- 2 –3 sprigs rosemary
- 2 –3 sprigs sage
- 2 –3 sprigs fresh thyme
- 2 heads garlic halved horizontally
Herbed Butter
- 1 cup butter
- 1 sprig rosemary
- 2 sprigs thyme
- 1 –2 sprigs sage
- 1 clove garlic
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- Spread the sliced onion, lemons, and herb sprigs in the center of the sheet pan and season with salt and pepper.
- Place the turkey breasts skin-side up on top of the aromatics.
- Strip the herb leaves and combine them with butter and garlic in a food processor; pulse until smooth.
- Season the herbed butter, then divide it in half.
- Press one portion of butter under the skin of each turkey breast.
- Season the skin with salt and pepper.
- Roast the turkey, basting with drippings every 20 minutes.
- Cook until the thickest part reads 165°F on an instant-read thermometer.
- Rest the turkey for 15 minutes, then slice and serve with the drippings.