Print

Sheet-Pan Thanksgiving Dinner with Turkey and Veggies

Sheet-Pan Thanksgiving Dinner with Turkey and Veggies
Print Recipe

A stress-free, all-in-one Sheet-Pan Thanksgiving Dinner featuring tender roasted turkey breast and vibrant vegetables seasoned with simple herbs and garlic, perfect for a flavorful and festive holiday meal with minimal cleanup.

Ingredients

Scale

Main Ingredients

  • 1 boneless, skin-on turkey breast (about 2 to 3 pounds)
  • 1 pound baby potatoes, washed and dried
  • 4 large carrots, peeled and cut into uniform sticks
  • 12 oz Brussels sprouts, halved
  • 3 tablespoons olive oil
  • 4 garlic cloves, whole but smashed
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Ingredients: Wash and dry the baby potatoes, carrots, and Brussels sprouts. Cut the carrots into uniform sticks and halve the Brussels sprouts to ensure even roasting. Pat the turkey breast dry with paper towels to help achieve crispy skin.
  2. Season Everything: In a large bowl, toss the potatoes, carrots, and Brussels sprouts with olive oil, salt, pepper, and half of the fresh herbs. Rub the turkey breast generously with olive oil, salt, pepper, smashed garlic cloves, and the remaining fresh herbs to infuse it with flavor.
  3. Arrange on Sheet Pan: Spread the seasoned vegetables out in a single layer on a large rimmed baking sheet, leaving space in the center. Place the turkey breast skin-side up in the center, nestled among the vegetables so the juices mingle and enhance each bite.
  4. Roast to Perfection: Roast in a preheated oven at 400°F (200°C) for 45 to 55 minutes. Turn the vegetables halfway through cooking. The turkey is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
  5. Rest and Serve: Let the turkey rest for at least 10 minutes before slicing to keep the juices locked in. Serve alongside the roasted vegetables straight from the pan for an effortless, rustic presentation.

Notes

  • Pat the turkey dry before roasting to help the skin get crispy.
  • Cut vegetables into uniform sizes for even cooking and caramelization.
  • Use fresh rosemary and thyme for a vibrant, aromatic flavor.
  • Check the turkey temperature with an instant-read thermometer to avoid overcooking.
  • Flip the vegetables halfway through roasting for even browning.
  • Garnish with fresh parsley or a squeeze of lemon juice before serving for added brightness.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Reheat gently in a 350°F oven or microwave to avoid drying out the turkey.

Nutrition

Keywords: Thanksgiving, turkey dinner, sheet pan dinner, roasted vegetables, easy holiday meal, gluten free, one pan dinner

Find it online: https://mealsbysarah.com/sheet-pan-thanksgiving-dinner-with-turkey-and-veggies/