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Easy One-Pan Spring Turkey with Lemon Herb

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A quick and flavorful one-pan turkey recipe with lemon and fresh herbs, perfect for busy weeknights and spring dinners. Juicy turkey breast cutlets roasted with baby potatoes, asparagus, and a bright lemon herb marinade.

Ingredients

Scale
  • 1 ½ pounds (680 g) turkey breast cutlets or tenderloins (skin-on for best flavor)
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 lemons, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 cup baby potatoes, halved
  • 1 cup asparagus tips or green beans, trimmed
  • 1 small red onion, sliced into wedges
  • Optional: Extra fresh parsley or lemon zest for serving

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, whisk together minced garlic, parsley, thyme, rosemary, Dijon mustard, honey, olive oil, salt (about 1 teaspoon), pepper (½ teaspoon), and juice of half a lemon.
  3. Pat turkey cutlets dry with paper towels. Place them in the bowl with the marinade and turn to coat evenly. Let sit for 10–15 minutes if possible.
  4. Toss baby potatoes and red onion wedges with salt, pepper, and a drizzle of olive oil. Arrange in a single layer in an oven-safe skillet or pan.
  5. Heat the skillet over medium-high heat. Add turkey cutlets skin-side down and sear for 3–4 minutes until golden brown and crisp. Flip and cook another 2 minutes. Remove turkey and set aside.
  6. Layer lemon slices evenly over the vegetables.
  7. Place turkey cutlets over the lemon and vegetables, skin-side up. Spoon any leftover marinade over the top.
  8. Roast in the oven for 15–18 minutes until turkey reaches an internal temperature of 165°F (74°C).
  9. About 5 minutes before turkey is done, scatter asparagus tips or green beans around the skillet to roast gently.
  10. Remove from oven and let turkey rest in the pan for 5 minutes.
  11. Garnish with fresh parsley or lemon zest if desired and serve with roasted veggies and lemon slices.

Notes

Pat turkey dry to ensure crisp skin. Do not overcrowd the pan to avoid steaming. Use a meat thermometer to ensure turkey reaches 165°F (74°C). If lemon slices brown too quickly, cover pan loosely with foil halfway through roasting. Let turkey rest after roasting to redistribute juices. Leftovers keep well refrigerated for up to 3 days and reheat gently to preserve juiciness.

Nutrition

Keywords: one-pan turkey, lemon herb turkey, quick turkey recipe, spring dinner, easy turkey recipe, healthy turkey dinner, gluten-free turkey

Find it online: https://avabake.com/easy-one-pan-spring-turkey-with-lemon-herb-recipe-perfect-for-quick-meals/