Sheet Pan Herb Baked Turkey Breast
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
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Calories
426 kcal
-
Course
Main Course
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Cuisine
American
Sheet Pan Herb Baked Turkey Breast
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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!
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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 lb 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 Information
Show Details
Serving
1serving
Calories
426kcal
(21%)
Carbohydrates
52g
(17%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
2mg
(1%)
Sodium
1919mg
(80%)
Potassium
237mg
(7%)
Fiber
5g
(20%)
Sugar
18g
(36%)
Vitamin A
34IU
(1%)
Vitamin C
6mg
(7%)
Calcium
96mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 426kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 2mg | 1% |
| Sodium | 1919mg | 80% |
| Potassium | 237mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 96mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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