Sheet Pan Herb Baked Turkey Breast
Flavorful Sheet Pan baked Turkey is bound to be the most tender and juicy turkey you’ve ever cooked! This recipe for roasted turkey breast cooks faster and more evenly than a whole turkey and comes complete with the stuffing. You will for sure impress your family for Thanksgiving!
Servings: 4 servings
Ingredients
- 1 baguette cut into cubes
- 2 tbsp olive oil
- 1 large red onion diced
- 2 celery ribs diced
- 3-4 garlic cloves minced
- 2 tbsp balsamic vinegar
- 1 2/3 cups chicken or turkey broth divided
- 1/2 cup dried sweetened cranberries
- 1 cup fresh cranberries
- 1/4 cup chopped fresh parsley leaves
- 1 tbsp herbs de Provence or a mix of dry herbs
- 1/2 cup pecans or walnuts chopped
- Kosher salt and pepper to taste
Turkey:
- 1 2lb boneless skinless turkey breast
- Kosher salt and pepper to taste
- 1 tbsp herbs de Provence or a mix of dry herbs
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400ºF and line a sheet pan with parchment paper.
- Cut the baguette into cubes and spread it onto the sheet pan. Bake for around 10 minutes or until crispy and golden.
- Transfer the bread cubes to a large bowl. Meanwhile, heat a large pan and add the oil. Drizzle with oil and sauté the onion, and celery for 3-4 minutes.
- Add garlic and cook for 30 seconds longer. Stir in the balsamic vinegar, around 1/3 cup of broth, and dried cranberries.
- Allow it to cook until all the liquid is absorbed, around 3-4 minutes. Set aside into the bowl with the bread.
- Add in the fresh cranberries, parsley, dried herbs, and pecans, and stir to combine.
- Pour the remaining 1 and 1/2 cups of broth while stirring to absorb and incorporate.
- Spread the bread mixture back onto the sheet pan.
- Rub the turkey breast with the seasonings and oil, and using the same pan you've sautéed the veggies, sear it on all sides until just golden brown.
- Carefully transfer onto the sheet pan. Bake for about 45 minutes, or until the internal temperature of the meat reaches 165ºF. Slice the turkey and serve while warm.
Notes
- Storing leftovers: Store your turkey separately from the stuffing, each in an airtight container in the fridge for up to 5 days.
- Reheating: Simply reheat individual servings in the microwave for about 1 minute.
- Freezing: Make sure the turkey has cooled completely, then add it to a freezer-safe bag, and freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 426kcal | Carbohydrates: 52g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 2mg | Sodium: 1919mg | Potassium: 237mg | Fiber: 5g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 3mg