Healthy Thanksgiving Recipes: 35 Light & Festive Dishes
A juicy turkey breast rubbed with fresh herbs, lemon, and olive oil. Classic Thanksgiving flavor, made lighter and quicker.
Equipment
- Sheet pan lined with parchment
- Instant read thermometer check internal temperature
- Mixing bowl for herb rub
- Zester or microplane for lemon zest
- Basting brush optional
Ingredients
- 1 ½ lb boneless skin on turkey breast about 680 g
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or 2 tsp fresh
- 1 tsp dried rosemary or 2 tsp fresh
- 1 lemon zest and 2 tsp juice
- 1 small onion thick slices
- 1 small carrot cut into chunks
- 1 celery stalk cut into chunks
- ¼ cup low-sodium chicken broth
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- Mix olive oil, salt, pepper, garlic powder, onion powder, thyme, rosemary, lemon zest, and juice in a small bowl.
- Pat turkey dry. Rub the mixture all over the meat, under the skin if possible.
- Scatter onion, carrot, and celery on the pan. Pour broth over vegetables.
- Place turkey on top and roast 25–30 minutes, until an instant-read thermometer reads 160°F (71°C).
- Rest turkey loosely covered with foil for 10 minutes; it will reach 165°F (74°C).
- Slice and serve with pan vegetables and juices. Optional: squeeze extra lemon and add fresh thyme.
Notes
- Make-ahead: Rub turkey up to 24 hours before roasting.
- Gravy hack: Deglaze the pan with ½ cup broth and simmer.
- Swap: Chicken breast works too; add 5–10 min to cook time.
- Serve with: Cauliflower mash or roasted Brussels sprouts for a balanced plate.