This Sheet Pan Turkey Dinner is a wonderful one-pan meal that makes cooking super easy! Juicy turkey, colorful veggies, and tasty herbs come together for a cozy feast.
I love how everything cooks together on one tray—it means less cleanup! Plus, it’s perfect for when you want all the flavors of a holiday dinner without all the fuss. 🍗🥦
Key Ingredients & Substitutions
Turkey Breasts: Using skin-on turkey breasts adds flavor and moisture. If you’re looking for a healthier option, skinless turkey breasts work too, but keep an eye on cooking times as they can dry out faster.
Sweet Potatoes: These provide great color and sweetness. If you prefer, you can swap them for regular potatoes, but they may not have the same sweetness. Carrots or parsnips also make excellent substitutes!
Brussels Sprouts: Fresh Brussels sprouts are fantastic roasted! If they aren’t available, green beans or even chopped broccoli can do the trick.
Breadcrumbs: Feel free to use panko for extra crunch! For gluten-free options, look for gluten-free breadcrumbs or crushed nuts. You can even skip it if you prefer a lighter dish.
Dried Cranberries: They add a lovely sweetness. You can replace them with raisins or chopped apples if you like. If you’re reducing sugar, consider using unsweetened cranberries.
How Do I Roast Turkey Breasts Perfectly?
Roasting turkey breasts can be challenging, but following these tips will help you achieve juicy results:
- Start by letting the turkey sit at room temperature for about 30 minutes before cooking. This helps cook evenly.
- Pat the turkey dry to help the skin crisp up nicely. A balance of olive oil and spices adds great flavor.
- Basting halfway through cooking keeps the turkey moist. Just spoon some of the pan juices over the top.
- Always use a meat thermometer! The turkey is perfect at 165°F (75°C). This ensures you avoid dry meat.
- Let the turkey rest once it comes out of the oven. This allows juices to redistribute for a juicier slice.
Sheet Pan Turkey Dinner
Ingredients You’ll Need:
For the Turkey:
- 2 turkey breasts (about 2 to 3 lbs), skin on
For the Stuffing & Toppings:
- 1 cup breadcrumbs (for stuffing topping)
- 2 cups turkey stuffing (optional, boxed or homemade)
For the Vegetables:
- 2 medium sweet potatoes, peeled and diced
- 2 cups cauliflower florets
- 12 Brussels sprouts, halved
- 1/2 cup dried cranberries
For Flavor:
- 3 tbsp olive oil, divided
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1 tbsp fresh thyme, chopped (plus extra sprigs for garnish)
- Salt and freshly ground black pepper, to taste
For Moisture:
- 1/2 cup chicken or turkey broth
How Much Time Will You Need?
This delightful Sheet Pan Turkey Dinner takes about 15 minutes to prep and 45-60 minutes to bake. With just one pan to clean afterward, it’s a perfect meal for a busy day or a family gathering!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper to avoid sticking.
2. Prepare Turkey Breast:
Take the turkey breasts and pat them dry with paper towels to remove excess moisture. This helps in getting crispy skin. Rub the turkey all over with 1 tablespoon of olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Make sure to coat it well!
3. Prepare Vegetables and Cranberries:
In a large bowl, toss the diced sweet potatoes, cauliflower florets, and halved Brussels sprouts with the remaining 2 tablespoons of olive oil, salt, and pepper. Add the dried cranberries to this mixture and give it another gentle toss. This combination is colorful and nutritious!
4. Arrange Everything on Sheet Pan:
Now it’s time to arrange the turkey and vegetables! Place the turkey breasts in the center of the sheet pan. Spread the prepared vegetables and cranberries evenly around the turkey. If you’re using stuffing, place it on one side of the turkey breast, and feel free to sprinkle breadcrumbs on top for a delicious crispy layer!
5. Add Broth:
Pour the chicken or turkey broth into the pan, ensuring that there’s some moisture in there to help steam the veggies and keep everything juicy while it bakes.
6. Bake:
Slide the sheet pan into the preheated oven and roast for about 45-60 minutes. You’re looking for the turkey to reach an internal temperature of 165°F (75°C) and for the veggies to be tender and slightly caramelized. Don’t forget to baste the turkey with the pan juices halfway through for extra flavor!
7. Rest Turkey:
Once cooked, take the sheet pan out of the oven and let the turkey rest for about 10 minutes. This resting time allows the juices to redistribute throughout the meat for a juicy and tender slice.
8. Serve:
Now, slice the turkey breasts and serve them alongside the roasted vegetables and stuffing. For an elegant touch, garnish your dish with fresh sprigs of rosemary and thyme. Enjoy the delightful flavors of your easy one-pan Sheet Pan Turkey Dinner!
Dig in and savor every bite!
Can I Use Frozen Turkey Breasts?
Yes, but you’ll need to thaw them completely before cooking! Thaw turkey breasts in the refrigerator overnight or place them in a sealed plastic bag and submerge it in cold water for a quicker thaw. Be sure to pat them dry before seasoning.
Can I Substitute Different Vegetables?
Absolutely! While sweet potatoes, cauliflower, and Brussels sprouts are delicious in this recipe, feel free to use other vegetables like carrots, green beans, or zucchini based on your preferences or what’s in season!
How to Store Leftovers?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days. To reheat, use the microwave or warm them in the oven at a low temperature until heated through, keeping the turkey moist by adding a splash of broth if needed.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the turkey and vegetables the day before. Simply cover them and store them in the refrigerator. When you’re ready to cook, just follow the baking instructions directly from the fridge, adding a few extra minutes if needed!
