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Easy One-Pan Turkey Breast & Root Veggies Dinner

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A simple, stress-free one-pan dinner featuring juicy bone-in turkey breast roasted on a bed of caramelized root vegetables. Perfect for hosting or a cozy weeknight meal.

Ingredients

  • Turkey breast (bone-in, skin-on), 3 to 4 pounds (1.4 to 1.8 kg)
  • Carrots, 4 large (about 1 pound / 450 g), peeled and cut into 2-inch chunks
  • Parsnips, 3 medium (about 12 ounces / 340 g), peeled and cut into 2-inch chunks
  • Yukon Gold Potatoes, 1.5 pounds (680 g), halved or quartered
  • Red Onion, 1 large, cut into 8 wedges
  • Garlic, 6 to 8 cloves, smashed
  • Olive Oil, 3 tablespoons (45 ml)
  • Fresh Rosemary, 2 tablespoons chopped (about 3 sprigs)
  • Fresh Thyme, 1 tablespoon leaves (about 6 sprigs)
  • Smoked Paprika, 1 teaspoon
  • Salt, 2 teaspoons (10 g)
  • Black Pepper, 1 teaspoon (2 g)
  • Chicken Broth, 1/2 cup (120 ml)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  2. Prep the vegetables: Peel the carrots and parsnips, then cut them into 2-inch chunks. Cut the Yukon Gold potatoes into halves or quarters. Cut the red onion into 8 wedges, leaving the root end intact. Smash the garlic cloves with the side of your knife. Place all the vegetables and garlic in a large bowl.
  3. Season the vegetables: Drizzle with 2 tablespoons of olive oil. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of chopped rosemary, and 1/2 tablespoon of thyme leaves. Toss to coat evenly. Spread them in a single layer on a large rimmed baking sheet.
  4. Prep the turkey breast: Pat the turkey breast dry with paper towels. Place it on top of the vegetables, skin side up. Drizzle with the remaining 1 tablespoon of olive oil and rub it over the skin. Sprinkle with the remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the smoked paprika. Scatter the remaining rosemary and thyme on top.
  5. Add the broth: Pour the chicken broth into the pan around the turkey and vegetables, avoiding the turkey skin.
  6. Roast for 50 to 60 minutes, until the turkey reaches an internal temperature of 160°F (71°C) in the thickest part of the breast. Start checking at 45 minutes. If the turkey is browning too quickly, tent loosely with foil for the last 15 minutes.
  7. Let it rest: Remove the pan from the oven. Transfer the turkey to a cutting board and tent loosely with foil. Let rest for 15 minutes.
  8. Finish the vegetables: While the turkey rests, return the pan with the vegetables to the oven (turned off) or keep warm on the stovetop. For extra crispy edges, broil for 2-3 minutes, watching carefully.
  9. Slice and serve: Carve the turkey breast against the grain into thick slices. Arrange the vegetables on a platter and place the sliced turkey on top. Spoon pan juices over everything. Serve immediately.

Notes

Dry the turkey skin thoroughly for crispy skin. Cut vegetables to a uniform size for even cooking. Don’t skip the resting time—it keeps the turkey juicy. Use a meat thermometer for accurate doneness. Make extra vegetables as they are often the first to disappear.

Nutrition

Keywords: one-pan turkey breast, roasted root vegetables, easy turkey dinner, sheet pan turkey, holiday turkey recipe

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