One-Pan Roast Turkey Breast

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We are fans of a recipe that simplifies holiday cooking, and this one checks all the boxes!

From the test kitchen at Good Housekeeping comes this recipe for One-Dish Roast Turkey Breast. Succulent roast turkey breast and savory, caramelized root vegetables make a delicious (and deceptively simple!) sheet pan dinner that can feed a crowd.

This one-dish dinner looks extra fancy, is easy to make, and even better, easy to clean up!

One-Pan Roast Turkey Breast


  • 1 lemon
  • 6 tbsp. butter, at room temp.
  • 4 cloves garlic, crushed with press
  • 2 tbsp. Dijon mustard
  • 2 2 lb. turkey-breast halves, deboned
  • 1 lb. medium shallots, halved lengthwise (left in their skins)
  • 1 tsp. olive oil
  • 1 lb. small purple potatoes (about 8), scrubbed and halved lengthwise
  • 12 oz. small parsnips (about 4), trimmed, scrubbed, and halved lengthwise
  • 1 lb. small thin carrots (about 12), trimmed and scrubbed


  • Heat oven to 425°F. With a vegetable peeler, remove 6 strips of lemon zest, avoiding the white pith; thinly slice crosswise. In a small bowl, combine butter, garlic, mustard, lemon zest, and 1/2 teaspoon each of salt and pepper; set aside.
  • Remove skin from turkey-breast halves and set aside. Rub the butter mixture all over the turkey breasts. Place one breast half on top of the other, arranging so 1 thick side and 1 thin side are sandwiched together. Wrap breasts in the skin and tie them with butcher's twine to form a log shape.
  • On a large rimmed baking sheet, toss shallots with oil and 1/4 teaspoon each salt and pepper. Arrange them in the center of the sheet and place the turkey on top. Roast for 60 minutes.
  • Remove from oven and transfer turkey to cutting board. Add potatoes, carrots, and parsnips to a baking sheet and toss with shallots and 1/2 teaspoon each of salt and pepper; arrange in an even layer. Place turkey on top of vegetables and roast until turkey registers 160°F on an instant-read thermometer and vegetables are golden brown and tender, 35 to 45 minutes more (remove vegetables that are done before turkey).
  • Transfer turkey to a clean cutting board and let rest for at least 10 minutes before slicing. Serve with pan juices and vegetables.
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Recipe, images, and text by Good Housekeeping

by Camila Alves McConaughey