Baked Turkey Breast With Green Beans – Simple, Juicy, and Weeknight-Friendly

Tender turkey breast and crisp-tender green beans make a comforting, fuss-free dinner that feels special without being complicated. This recipe uses everyday ingredients and a few smart tricks to keep the turkey juicy and flavorful. It all bakes on one sheet pan, so cleanup is easy.

Serve it as a wholesome weeknight meal or dress it up for a small holiday gathering. Either way, it’s reliable, delicious, and easy to customize.

Baked Turkey Breast With Green Beans - Simple, Juicy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 boneless, skin-on turkey breast (2 to 3 pounds)
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried thyme or Italian seasoning
• 3 garlic cloves, minced (optional for the beans)
• 1 lemon (zest and wedges)
• Fresh herbs like parsley or thyme, chopped (optional garnish)
• 1 tablespoon butter (optional, for basting or finishing)

Method

 

1. Preheat the oven: Set your oven to 375°F (190°C). Line a large sheet pan with parchment or lightly oil it.
2. Pat the turkey dry: Use paper towels to remove surface moisture. Dry skin or surface helps the rub cling and promotes browning.
3. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, dried thyme, and the zest of half a lemon.
4. Season the turkey: Rub 2 tablespoons olive oil over the turkey breast, then coat it evenly with the seasoning mix. Tuck any thin edges under so it roasts evenly.
5. Prepare the green beans: Toss beans with 1 tablespoon olive oil, a pinch of salt and pepper, and the minced garlic if using. Spread them on the sheet pan in a single layer, leaving space for the turkey.
6. Arrange on the pan: Place the turkey breast on the sheet pan, skin-side up if your cut has skin. Nestle the beans around it without crowding.
7. Bake: Roast for 35–50 minutes, depending on the size of your turkey breast. Begin checking internal temperature at 35 minutes.
8. Check doneness: Use an instant-read thermometer in the thickest part. Pull the turkey at 160°F (71°C); it will rise to 165°F (74°C) as it rests.
9. Optional butter finish: In the last 5 minutes, dot the turkey with butter or baste with pan juices for extra richness.
10. Rest the meat: Transfer the turkey to a cutting board, tent loosely with foil, and rest for 10–15 minutes. This keeps it juicy and easier to slice.
11. Brighten the beans: Squeeze a little lemon over the beans, toss, and taste for seasoning. Add a pinch more salt if needed.
12. Slice and serve: Slice turkey against the grain. Garnish with chopped parsley and serve with lemon wedges.

What Makes This Recipe So Good

• Juicy turkey every time: A quick seasoning rub and a short rest help lock in moisture, so the meat stays tender instead of dry.
• One-pan convenience: The turkey and green beans roast together, saving time and dishes.
• Balanced flavor: Garlic, lemon, and herbs add brightness that complements the rich turkey without overpowering it.
• Fast and flexible: Ready in about an hour, and easy to adjust with different herbs, spices, or vegetables.
• Great for meal prep: Leftovers slice neatly for sandwiches, bowls, or salads.

What You’ll Need

• 1 boneless, skin-on turkey breast (2 to 3 pounds)
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon dried thyme or Italian seasoning
• 3 garlic cloves, minced (optional for the beans)
• 1 lemon (zest and wedges)
• Fresh herbs like parsley or thyme, chopped (optional garnish)
• 1 tablespoon butter (optional, for basting or finishing)

How to Make It

1. Preheat the oven: Set your oven to 375°F (190°C). Line a large sheet pan with parchment or lightly oil it.
2. Pat the turkey dry: Use paper towels to remove surface moisture.

   Dry skin or surface helps the rub cling and promotes browning.

3. Mix the seasoning: In a small bowl, combine salt, pepper, garlic powder, onion powder, paprika, dried thyme, and the zest of half a lemon.
4. Season the turkey: Rub 2 tablespoons olive oil over the turkey breast, then coat it evenly with the seasoning mix. Tuck any thin edges under so it roasts evenly.
5. Prepare the green beans: Toss beans with 1 tablespoon olive oil, a pinch of salt and pepper, and the minced garlic if using. Spread them on the sheet pan in a single layer, leaving space for the turkey.
6. Arrange on the pan: Place the turkey breast on the sheet pan, skin-side up if your cut has skin.

   Nestle the beans around it without crowding.

7. Bake: Roast for 35–50 minutes, depending on the size of your turkey breast. Begin checking internal temperature at 35 minutes.
8. Check doneness: Use an instant-read thermometer in the thickest part. Pull the turkey at 160°F (71°C); it will rise to 165°F (74°C) as it rests.
9. Optional butter finish: In the last 5 minutes, dot the turkey with butter or baste with pan juices for extra richness.
10. Rest the meat: Transfer the turkey to a cutting board, tent loosely with foil, and rest for 10–15 minutes. This keeps it juicy and easier to slice.
11. Brighten the beans: Squeeze a little lemon over the beans, toss, and taste for seasoning.

    Add a pinch more salt if needed.

12. Slice and serve: Slice turkey against the grain. Garnish with chopped parsley and serve with lemon wedges.

Storage Instructions

• Refrigerate: Cool leftovers within two hours. Store sliced turkey and beans in airtight containers for up to 4 days.
• Freeze: Turkey slices freeze well for up to 3 months.

  Wrap tightly and label. Thaw overnight in the fridge.

• Reheat: Warm gently in a 300°F (150°C) oven, covered, until heated through. For a quick option, microwave in short bursts with a damp paper towel to prevent drying.
• Use leftovers: Add to grain bowls, salads, wraps, or pasta with olive oil and lemon.

Why This Is Good for You

• Lean protein: Turkey breast is naturally low in fat and high in protein, which supports muscle repair and steady energy.
• Fiber and micronutrients: Green beans bring fiber, vitamin C, vitamin K, and antioxidants to the plate.
• Heart-friendly fats: Olive oil provides monounsaturated fats that support heart health.
• Lower sodium control: Seasoning at home lets you manage salt without sacrificing flavor.

Common Mistakes to Avoid

• Skipping the thermometer: Guessing leads to dry meat.

  A quick temperature check is the best insurance against overcooking.

• Not drying the turkey: Moisture on the surface prevents browning and keeps seasonings from sticking.
• Crowding the pan: If the beans pile up, they steam instead of roast. Use a larger pan or two pans if needed.
• Cutting too soon: Slicing right away releases the juices. Resting makes a big difference in tenderness.
• Under-seasoning: Turkey is mild.

  Be generous with salt, herbs, and lemon to bring it to life.

Variations You Can Try

• Herb-crusted: Mix chopped fresh rosemary, thyme, and parsley with olive oil and press onto the turkey before baking.
• Smoky-sweet: Use smoked paprika, a touch of brown sugar, and a pinch of chili powder. Great with a squeeze of lime.
• Garlic-parmesan beans: Toss hot roasted beans with grated Parmesan and extra garlic for a savory twist.
• Citrus boost: Add orange zest with the lemon for a brighter, aromatic flavor.
• Sheet-pan add-ins: Roast halved baby potatoes or carrot coins alongside, adjusting oil and seasoning as needed.
• Dairy-free or Whole30: Skip the butter and keep it simple with olive oil, herbs, and lemon.

FAQ

Can I use a bone-in turkey breast?

Yes. Bone-in breasts are flavorful and stay moist, but they take longer.

Plan on 20–25 minutes per pound at 375°F (190°C), and use a thermometer to confirm 165°F (74°C) after resting.

What if my turkey breast doesn’t have skin?

Skinless works fine. Brush with a little extra oil and consider tenting with foil for part of the bake if it’s browning too fast or looks dry. Season generously.

How do I keep the green beans crisp?

Spread them in a single layer and avoid overcrowding.

If you like them extra crisp-tender, add them to the pan halfway through the turkey’s cook time.

Can I cook this at a higher temperature?

You can roast at 400°F (205°C) to speed things up slightly. Check the turkey earlier and watch the beans so they don’t over-brown. Lower the temp if the turkey browns too fast.

Do I need to brine the turkey breast?

Not required, but it helps.

A quick dry brine (salt the turkey 12–24 hours ahead and refrigerate uncovered) boosts flavor and moisture. Reduce added salt in the rub if you dry brine.

What can I use instead of green beans?

Broccoli, asparagus, Brussels sprouts, or zucchini all roast well. Adjust cook time: asparagus and zucchini need less time; Brussels sprouts and carrots may need more.

How do I slice turkey breast properly?

Rest first, then slice against the grain into 1/4-inch slices.

This keeps the meat tender and juicy.

Can I make gravy with this?

Yes. After roasting, scrape the pan drippings into a small saucepan. Whisk in a bit of flour and chicken or turkey stock, then simmer until slightly thickened.

Season to taste with salt, pepper, and lemon.

Final Thoughts

Baked Turkey Breast with Green Beans is the kind of meal you can count on—simple enough for busy nights, yet satisfying enough for guests. With a few pantry spices, a squeeze of lemon, and the right temperature check, you get juicy slices and vibrant veggies without a lot of effort. Keep this recipe in your rotation, and play with flavors based on what you have.

It’s straightforward, wholesome, and always welcome at the table.