Why You’ll Love This Recipe
This one-pan recipe is everything you want in a fall dinner—easy, delicious, and full of warm, seasonal flavors. The buttered turkey breast comes out moist and flavorful, while the vegetables roast to caramelized perfection. It’s a complete meal made in one pan, saving time on both prep and cleanup. Plus, it’s endlessly customizable and a great way to enjoy a holiday-style meal without all the fuss.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless turkey breast
- Butter (softened)
- Garlic (minced)
- Fresh or dried rosemary
- Fresh or dried thyme
- Sweet potatoes (peeled and cubed)
- Brussels sprouts (halved)
- Carrots (sliced)
- Olive oil
- Salt and pepper to taste
- Optional: red onion, apples, or butternut squash for added variety
- Fresh parsley for garnish
Directions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, mix the softened butter with garlic, rosemary, thyme, salt, and pepper to create a compound butter.
- Rub the butter mixture generously all over the turkey breast. Set aside.
- In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper.
- Spread the vegetables evenly on the prepared baking sheet, leaving space in the center for the turkey breast.
- Place the buttered turkey breast in the center of the pan, nestling it among the vegetables.
- Roast for 35–45 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Let the turkey rest for 5–10 minutes before slicing. Garnish with fresh parsley and serve.
Servings and timing
This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Variations
- Use bone-in turkey breast for extra flavor (adjust cook time as needed).
- Add chopped apples or cranberries for a sweet fall twist.
- Try maple or honey butter for a touch of sweetness.
- Swap out veggies based on what you have—parsnips, turnips, or acorn squash work great.
- Add a splash of balsamic vinegar or lemon juice before serving for brightness.
- For a spicier version, mix crushed red pepper into the butter blend.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices of turkey and veggies on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes. You can also reheat in the microwave in short intervals, but the oven will help maintain the texture of the vegetables. Avoid overcooking to keep the turkey moist.
FAQs
Can I use frozen vegetables?
Yes, but fresh vegetables roast better and hold their texture. If using frozen, make sure they are thawed and patted dry.
Do I need to sear the turkey before roasting?
Not for this recipe. The butter coating helps brown the turkey in the oven without searing.
What type of turkey breast should I use?
A boneless, skinless turkey breast works best for even roasting and easy slicing. You can use bone-in, but cooking time will increase.
Can I prepare this dish ahead of time?
Yes. You can prep the vegetables and butter the turkey up to 24 hours in advance. Store covered in the fridge and roast when ready.
Can I use chicken instead of turkey?
Absolutely. Boneless chicken breasts or thighs work well—just reduce cooking time to about 25–30 minutes.
What sides go well with this dish?
Since it includes vegetables, you don’t need much else. A simple salad, bread rolls, or a light soup makes a great addition.
How do I keep the turkey breast moist?
Don’t overcook it. Use a meat thermometer and pull it from the oven once it hits 165°F (74°C). Let it rest before slicing.
Can I make this dairy-free?
Yes, substitute the butter with a plant-based alternative or olive oil.
What herbs work best in this recipe?
Rosemary, thyme, sage, and parsley complement the turkey and fall vegetables perfectly.
Can I make this in a cast-iron skillet?
Yes, if your skillet is large enough, it’s a great option for even browning and oven-to-table presentation.
Conclusion
One Pan Buttered Turkey Breast and Fall Veggies is a flavorful, balanced meal that’s both easy to prepare and beautiful to serve. With tender turkey and caramelized seasonal vegetables, it captures the best of fall in one simple dish. Whether you’re cooking for a family dinner or a small holiday celebration, this recipe offers cozy comfort with minimal cleanup—and maximum flavor.
PrintOne Pan Buttered Turkey Breast and Fall Veggies
One Pan Buttered Turkey Breast and Fall Veggies is a cozy, all-in-one autumn meal featuring juicy roasted turkey breast and caramelized seasonal vegetables, all infused with herbed butter and cooked to perfection on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 1 boneless, skinless turkey breast (about 1.5–2 lbs)
- 4 tablespoons butter, softened
- 2 cloves garlic, minced
- 1 teaspoon rosemary (fresh or dried)
- 1 teaspoon thyme (fresh or dried)
- 2 medium sweet potatoes, peeled and cubed
- 1/2 lb Brussels sprouts, halved
- 3 carrots, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 red onion, chopped
- Optional: 1 apple, chopped
- Optional: 1 cup cubed butternut squash
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
- In a small bowl, combine softened butter with garlic, rosemary, thyme, salt, and pepper to make a compound butter.
- Rub the butter mixture generously over the entire turkey breast. Set aside.
- In a large bowl, toss sweet potatoes, Brussels sprouts, carrots, and any optional veggies with olive oil, salt, and pepper.
- Spread the vegetables on the prepared baking sheet, leaving space in the center for the turkey.
- Place the buttered turkey breast in the center of the pan, nestled among the vegetables.
- Roast for 35–45 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and vegetables are tender and golden.
- Remove from oven and let turkey rest for 5–10 minutes before slicing.
- Garnish with fresh parsley and serve warm.
Notes
- Use bone-in turkey breast for extra flavor (adjust cooking time).
- Try adding apples or cranberries for a sweet contrast.
- Substitute butter with dairy-free alternatives if needed.
- Add a splash of balsamic vinegar before serving for brightness.
- Customize the veggies with what’s in season or on hand.
Nutrition
- Serving Size: 1/4 turkey breast with vegetables
- Calories: 420
- Sugar: 7g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg
