One-Pan Herb-Roasted Turkey and Vegetables Recipe

Introduction

This one-pan herb-roasted turkey and vegetables recipe offers a simple and flavorful way to enjoy a classic meal. Packed with fresh herbs and colorful veggies, it makes Thanksgiving dinner or any special occasion effortless and delicious.

Ingredients

• 1 whole turkey breast (around 3 lbs)
• 3 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Place the turkey breast on a baking sheet and arrange the baby carrots, halved Brussels sprouts, and sliced red onion around it.
3. Step 3: Drizzle the olive oil evenly over the turkey and vegetables.
4. Step 4: Sprinkle the chopped rosemary, thyme, salt, and pepper over everything.
5. Step 5: Roast in the preheated oven for about 1 hour and 30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
6. Step 6: Remove from the oven and let the turkey rest for 10 minutes before slicing and serving.

Tips & Variations

• For even cooking, consider flipping the vegetables halfway through roasting.
• Substitute Brussels sprouts with green beans or asparagus for a different vegetable mix.
• Use dried herbs if fresh are unavailable, but reduce quantity by half for more concentrated flavor.
• Add garlic cloves or lemon wedges to the pan for extra aroma and brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through, or microwave in short intervals to avoid drying out the turkey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of turkey for this recipe?

Yes, you can use turkey thighs or a whole turkey breast half, but adjust the cooking time accordingly to ensure it reaches an internal temperature of 165°F (74°C).

How do I check if the turkey is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the turkey breast. It should read 165°F (74°C) when fully cooked.

One-Pan Herb-Roasted Turkey and Vegetables Recipe

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★★★★★

4.5 from 83 reviews

This One-Pan Herb-Roasted Turkey and Vegetables recipe offers a perfectly roasted turkey breast paired with a medley of vibrant carrots, Brussels sprouts, and red onions, all infused with fresh rosemary and thyme. It’s an easy, flavorful, and wholesome dish ideal for Thanksgiving or any cozy dinner, minimizing cleanup while maximizing taste.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 1 whole turkey breast (around 3 lbs)

Vegetables

• 3 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 red onion, sliced

Herbs & Seasonings

• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for roasting the turkey and vegetables evenly.
2. Arrange the ingredients: Place the whole turkey breast on a baking sheet. Surround it evenly with baby carrots, halved Brussels sprouts, and sliced red onion to ensure all ingredients cook together perfectly.
3. Season and oil: Drizzle 3 tablespoons of olive oil over the turkey and vegetables, ensuring everything is lightly coated. Sprinkle the chopped fresh rosemary, fresh thyme, salt, and pepper evenly for balanced herbal flavor and seasoning.
4. Roast: Place the baking sheet in the oven and roast for approximately 1 hour and 30 minutes. Monitor the internal temperature of the turkey breast to reach 165°F (74°C) to ensure it is fully cooked and safe to eat. The vegetables should become tender and caramelized during this time.

Notes

• Use a meat thermometer to accurately check the turkey’s internal temperature to avoid undercooking or overcooking.
• Allow the turkey breast to rest for 10-15 minutes after roasting to retain juices when carving.
• You can substitute Brussels sprouts with other hearty vegetables like broccoli or cauliflower if desired.
• For added flavor, marinate the turkey breast in olive oil and herbs for a few hours before roasting.

Keywords: herb roasted turkey, turkey breast recipe, one pan turkey, Thanksgiving turkey, roasted vegetables, rosemary thyme turkey