This Sheet Pan Turkey Dinner is a cozy choice for any gathering! You get juicy turkey, crispy veggies, and tasty herbs all cooked together for an easy clean-up.
It’s like Thanksgiving on a weekday! I love how you can toss everything onto one pan and just let the oven do its magic. Perfect for busy nights with a yummy twist!
Key Ingredients & Substitutions
Turkey Breast: Boneless, skin-on turkey breast keeps the meat juicy. If you can’t find it, chicken breast can be a great substitute. Just adjust the cooking time as chicken cooks faster than turkey.
Brussels Sprouts: These add a nice crunch and flavor. If Brussels sprouts aren’t available, try green beans or broccoli for a similar texture. Keep an eye on cook times, as these veggies can vary.
Sweet Potatoes: They add natural sweetness. If you’re aiming for fewer carbs, you could use cauliflower or zucchini as a substitution. Simply cut them into similar-sized chunks for even cooking.
Herbs: I love using fresh thyme and sage for their strong flavors. If you only have dried herbs, that’s fine! Use about a third of the amount, since dried herbs are more potent.
Cranberry Sauce: It’s a must for a tangy kick! If you prefer something less sweet or are watching sugar, you could use a balsamic reduction or even a homemade sauce with less sugar.
How Do You Achieve Juicy Turkey Every Time?
The key to a juicy turkey breast is not just in the seasoning, but in the cooking process! First, bring your turkey to room temperature before cooking for an even cook. Patting it dry helps the skin become crispy.
- Preheat your oven to 400°F (200°C) to get a nice roast.
- Don’t skip resting the turkey! Allowing it to rest after cooking helps juices redistribute, resulting in a moist slice.
- Use a meat thermometer to check for doneness at 165°F (74°C) for perfect turkey, not a minute over.
Sheet Pan Turkey Dinner
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs turkey breast, boneless and skin-on
- 1 lb Brussels sprouts, halved
- 2 cups diced sweet potatoes
- 2 cups diced Yukon gold potatoes
For Seasoning:
- 3 tbsp olive oil, divided
- 2 tsp dried thyme or fresh thyme leaves
- 2 tsp dried sage or fresh sage leaves, plus extra for garnish
- 2 tsp garlic powder
- Salt and freshly ground black pepper, to taste
For Serving:
- 1 cup cranberry sauce (store-bought or homemade)
- Fresh thyme and sage sprigs for garnish
How Much Time Will You Need?
This delightful meal takes about 15 minutes of prep time and around 45-60 minutes to cook. Total time is approximately 1 hour to 1 hour and 15 minutes, including resting the turkey before serving. It’s an efficient way to create a full dinner with minimal cleanup!
Step-by-Step Instructions:
1. Prepping the Oven and Sheet Pan:
First things first! Preheat your oven to 400°F (200°C). While that’s warming up, lightly grease your large sheet pan with some olive oil or line it with parchment paper or foil for easy cleanup later.
2. Tossing the Veggies:
In a large bowl, grab your diced sweet potatoes, Yukon gold potatoes, and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon each of thyme and sage, along with garlic powder, salt, and pepper. Toss everything together until the veggies are well coated.
3. Spreading the Vegetables:
Spread that tasty veggie mix evenly on the sheet pan, making sure to leave a nice space in the center for your turkey breast to sit comfortably.
4. Preparing the Turkey:
Now, let’s focus on the star of the show! Pat your turkey breast dry with paper towels (this helps it get nice and crispy). Rub the remaining 1 tablespoon of olive oil over the turkey, and season it generously with salt, pepper, the remaining thyme and sage. Make it flavorful!
5. Placing the Turkey on the Sheet Pan:
Nestle the seasoned turkey breast right in the center of your sheet pan, surrounded by those lovely veggies. It’s going to roast to perfection!
6. Roasting Time:
Pop the sheet pan into the preheated oven and roast for about 45 to 60 minutes. You’ll know it’s ready when the turkey’s internal temperature hits 165°F (74°C) and the veggies are beautifully golden and tender. Don’t forget to give those veggies a stir halfway through cooking for even roasting!
7. Resting the Turkey:
Once it’s done, take the sheet pan out of the oven and let the turkey rest for 5-10 minutes before slicing. This helps keep all those delicious juices in!
8. Serving Up:
Slice up that beautiful turkey breast and serve it alongside the roasted vegetables. Add a generous dollop of cranberry sauce around the pan or on the side to brighten up the flavors.
9. Garnishing:
For a final touch, sprinkle some fresh thyme and sage sprigs on top. It adds a lovely aroma and looks great, too!
Enjoy your flavorful and easy Sheet Pan Turkey Dinner, perfect for any night of the week!
Can I Use Other Types of Vegetables?
Absolutely! If you don’t have Brussels sprouts or sweet potatoes, you can substitute with other hearty vegetables like carrots, parsnips, or broccoli. Just ensure they are cut into similar sizes for even cooking.
Can I Prepare the Ingredients in Advance?
Yes! You can chop the vegetables and season the turkey breast a day ahead. Store the veggies in an airtight container in the fridge and the seasoned turkey covered. Just bring them back to room temperature before cooking for best results.
How Do I Know When the Turkey Is Cooked Through?
The most accurate way to check is by using a meat thermometer. The turkey should reach an internal temperature of 165°F (74°C). This ensures it’s safe to eat and not overcooked.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of broth to keep the turkey moist. Enjoy your leftovers!
