One Pan Roast Turkey

Turkey breasts are our favorite cut of meat for dinner parties. They roast quickly and are tender and juicy, plus the leftovers make great sandwiches!

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3 cloves garlic, minced
1 tsp thyme or herbs de provence
1 tbsp salt
1 lemon, zested
1/4 cup olive oil
1 bone-in, skin on turkey breast
3 lbs potatoes, any variety, cut into wedges
1 lb carrots, cut into pieces
1 medium onion, cut into petals
1 head cabbage, cut into wedges
1/2 cup white wine or apple cider


  1. Combine the garlic, herbs, salt, lemon zest, and olive oil and rub all over the turkey breast and let rest min 30 minutes or up to 24 hours
  2. Heat oven to 400F
  3. On a roasting tray, spread the potatoes, onion, carrot, and cabbage and drizzle with olive oil and sprinkle with salt
  4. Nestle the turkey breast in the center
  5. Add the white wine and place into the oven
  6. Reduce the heat to 350F and roast until the turkey breast reads 165F internally and the root vegetables are tender (about 90 minutes)
  7. Remove from the oven and let rest 10 minutes, then carve and serve the meat alongside a big pile of the roasted vegetables