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5.0 from 3 votes

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!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 426 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400ºF and line a sheet pan with parchment paper.
  2. Cut the baguette into cubes and spread it onto the sheet pan. Bake for around 10 minutes or until crispy and golden.
  3. 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.
  4. Add garlic and cook for 30 seconds longer. Stir in the balsamic vinegar, around 1/3 cup of broth, and dried cranberries.
  5. Allow it to cook until all the liquid is absorbed, around 3-4 minutes. Set aside into the bowl with the bread.
  6. Add in the fresh cranberries, parsley, dried herbs, and pecans, and stir to combine.
  7. Pour the remaining 1 and 1/2 cups of broth while stirring to absorb and incorporate.
  8. Spread the bread mixture back onto the sheet pan.
  9. 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.
  10. 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

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

% 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.