Sheet Pan Turkey Breast with Root Vegetables
Boneless turkey breast cut into thick cutlets roasts with carrots, parsnips and potatoes. Cutting the breast into cutlets is what keeps it fast and juicy.
Sheet Pan Turkey Breast with Root Vegetables
Course: Main CourseDifficulty: Easy4
servings20
minutes35
minutesBoneless turkey breast cut into thick cutlets roasts with carrots, parsnips and potatoes. Cutting the breast into cutlets is what keeps it fast and juicy.
Ingredients
2 lb boneless skinless turkey breast, sliced into 1-inch cutlets
1 lb carrots, peeled and cut into 1-inch pieces
1 lb parsnips, peeled and cut into 1-inch pieces
1 lb baby potatoes, halved
3 tablespoons olive oil
2 tablespoons butter, melted
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley
Directions
- Heat the oven to 425°F and line two half sheet pans with parchment.
- Cut the vegetables on a bamboo cutting board so they are about the same size.
- Toss the vegetables with 2 tablespoons of the oil and half the salt and spread them on the first pan.
- Roast the vegetables for 15 minutes, stirring once.
- Rub the turkey cutlets with the remaining oil, melted butter, sage, thyme, garlic powder, remaining salt and pepper.
- Set the cutlets on the second pan and roast for 18 to 22 minutes.
- Check that the thickest cutlet reads 165°F and roast a few more minutes if not.
- Rest 5 minutes, then serve over the roasted vegetables with parsley.
Notes
- Use pasture-raised turkey from a farm source if you can. Cutlets are thinner than a full breast, so time them carefully. Leftovers keep 3 days.
Why cutlets make this turkey dinner fast
Cutting the breast into thick cutlets cuts the cook time and keeps the meat juicy. Roasting the vegetables first gives them time to caramelize. Butter and sage give the turkey a cozy, hearty flavor.
Resting the meat before serving helps hold in the juices.
Swaps and what to avoid
Chicken breast cutlets work if you want a cheaper alternative on hand. Sweet potatoes can replace the parsnips. Do not skip the thermometer. Turkey breast dries out quickly if you guess.
Serving and storing
A spoon of cranberry sauce on the side suits it well. Store leftovers in a sealed container and reheat in a covered dish with a splash of water.
Slice cold turkey for sandwiches the next day.
Cutting and spacing
Cut the carrots and parsnips about the same size. Use two pans so nothing steams. Cutlets of equal thickness cook at the same pace. A little melted butter and sage over the top at serving makes the plate feel special.
Sheet Pan Turkey Breast with Root Vegetables at a glance
- Prep time: 20 minutes
- Cooking time: 35 minutes
- Servings: 4 servings
- Ingredients: 12, led by boneless skinless turkey breast, carrots, parsnips, baby potatoes
Tips for Sheet Pan Turkey Breast with Root Vegetables
Use pasture-raised turkey from a farm source if you can. Cutlets are thinner than a full breast, so time them carefully. Leftovers keep 3 days.
Sheet Pan Turkey Breast with Root Vegetables FAQ
How long does Sheet Pan Turkey Breast with Root Vegetables take?
Sheet Pan Turkey Breast with Root Vegetables takes 35 minutes of cooking after 20 minutes of prep.
How many people does Sheet Pan Turkey Breast with Root Vegetables serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Turkey Breast with Root Vegetables?
12 ingredients, led by boneless skinless turkey breast, carrots, parsnips, baby potatoes. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
