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Tuscan Herb Turkey Sheet Pan Dinner

Who says turkey is just for Thanksgiving? This Italian-inspired sheet pan dinner brings together juicy turkey cutlets with roasted veggies in a fragrant herb blend. It's elegant enough for company but simple enough for a Tuesday night—your secret weapon for making weeknight dinners feel special!
Print Recipe
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1½ lbs turkey cutlets about 4-6 pieces
  • 1 lb baby potatoes halved
  • 2 cups cherry tomatoes
  • 1 large zucchini sliced into rounds
  • 3 tablespoons olive oil divided
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried rosemary
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lemon
  • Fresh basil leaves for garnish

Method
 

  1. Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. In a small bowl, combine 2 tablespoons olive oil, Italian seasoning, rosemary, minced garlic, salt, and pepper.
  3. Toss the halved baby potatoes with 1 tablespoon olive oil and spread them on one side of the sheet pan. Roast for 10 minutes to give them a head start.
  4. While potatoes are roasting, rub the turkey cutlets with half of the herb mixture, making sure both sides are well coated.
  5. Remove the pan from the oven and add the turkey cutlets. Arrange cherry tomatoes and zucchini slices around the turkey and potatoes, then drizzle vegetables with the remaining herb mixture.
  6. Return to the oven and roast for 15-18 minutes, or until turkey reaches an internal temperature of 165°F and vegetables are tender.
  7. Squeeze fresh lemon juice over everything and garnish with torn basil leaves before serving. Perfect over pasta or with crusty bread!