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

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.