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One Pan Herb Butter Turkey Breast with Potatoes and Carrots

One pan herb butter turkey breast roasts with Yukon Gold potatoes and carrots on an 18x13-inch rimmed baking sheet. Rosemary, thyme, sage, and garlic butter tucked beneath the skin help keep the turkey flavorful as the vegetables turn tender.
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Prep Time 20 minutes
Cook Time 2 hours
Resting 15 minutes
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1 turkey breast 4- to 5-pound, bone-in, skin-on, thawed
  • 0.5 cup butter unsalted, softened
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh leaves
  • 1 tsp sage fresh, chopped
  • 2 cloves garlic minced
  • 1.5 tsp kosher salt divided
  • 0.75 tsp black pepper divided
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1 tbsp olive oil

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Preheat the oven to 375°F.
  2. Place a rack in the center.
  3. Pat the turkey dry.
  4. Mix the softened butter with the rosemary, thyme, sage, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. Carefully loosen the turkey skin and spread the butter mixture beneath it.
  6. Set the turkey skin-side up in the center of an 18x13-inch rimmed baking sheet.
  7. Roast the turkey for 30 minutes.
  8. Toss the potatoes and carrots with the olive oil, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  9. Arrange the potatoes and carrots in a single layer around the turkey.
  10. Roast for 60–90 minutes, stirring the vegetables once halfway through, until the thickest part of the turkey breast reaches 165°F without touching bone and the potatoes are fork-tender.
  11. Check both the turkey and vegetables after 60 minutes and remove whichever is done first.
  12. Continue roasting the other in 10- to 15-minute increments as needed.
  13. Rest the turkey for at least 15 minutes before carving.
  14. Serve the turkey with the vegetables.

Notes

For the most reliable doneness check, insert the thermometer into the thickest part of the turkey breast without touching bone. Refrigerate leftovers for 3–4 days or freeze them; for a dairy-free option, use dairy-free butter.