This Sheet Pan Turkey Dinner is a complete meal made easy! Picture juicy turkey, fluffy potatoes, and colorful veggies roasted together—what’s not to love?
It’s like Thanksgiving on a weeknight! I enjoy making this when I want a hassle-free dinner that still feels special. Just toss everything onto a sheet pan and watch the magic happen!
Key Ingredients & Substitutions
Turkey Breast: A boneless, skin-on turkey breast gives great flavor and is easy to cook. If you need a substitute, chicken breast could work but adjust cooking time as it cooks faster.
Olive Oil: This is key for roasting. If you’re out, you can use melted butter or another oil like avocado or vegetable oil. Just keep in mind that each oil has its taste.
Vegetables: Baby potatoes, butternut squash, and brussels sprouts are perfect choices, but you can swap in veggies like sweet potatoes, carrots, or even cauliflower. Fresh veggies add color and improve nutrition!
Cranberries: Fresh cranberries add a nice tartness. If they’re out of season, dried cranberries or even pomegranate seeds are great substitutes for a similar flavor.
How Do I Get Perfectly Roasted Vegetables?
Roasting vegetables is key for this dish! Properly roasting ensures they get tender while developing some tasty caramelization. Here’s how to do it just right:
- Make sure veggies are cut into similar sizes for even cooking.
- Toss them with olive oil, salt, and pepper before spreading them on the sheet pan; this helps them roast rather than steam.
- Stir halfway through cooking to brown them evenly.
With these simple tips, your veggies will turn out golden and delicious every time!
Sheet Pan Turkey Dinner
Ingredients You’ll Need:
For the Turkey:
- 2 to 3 lb turkey breast, boneless, skin on
- 3 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
For the Vegetables:
- 1 lb baby potatoes, quartered
- 2 cups butternut squash, peeled and cubed
- 2 cups brussels sprouts, halved
- 2 medium carrots, peeled and chopped
- 1 cup green beans, trimmed
- 1 cup fresh cranberries or dried cranberries (optional)
For Garnish:
- Fresh herbs for garnish (rosemary, thyme)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and roughly 40-50 minutes to cook. In total, you’re looking at about 1 hour of hands-on time until you enjoy a delightful dinner ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This allows it to reach the right temperature while you prepare the ingredients. Line a large sheet pan with foil or parchment paper to make cleanup a breeze!
2. Season the Turkey:
In a small bowl, mix together 2 tablespoons of olive oil, salt, pepper, garlic powder, thyme, and rosemary. This blend is going to be packed with flavor, so rub it all over the turkey breast evenly, ensuring every part gets seasoned.
3. Prepare the Vegetables:
In a large bowl, toss the quartered baby potatoes, cubed butternut squash, halved brussels sprouts, and chopped carrots with the remaining 1 tablespoon of olive oil. Add salt and pepper to taste. Spread these veggies evenly around the edges of the sheet pan—they love a bit of space to roast!
4. Add the Turkey to the Pan:
Now, place the seasoned turkey breast right in the center of the pan, surrounded by the colorful vegetables. If you’re using green beans and cranberries, arrange those around the turkey as you like. For an extra pop of flavor, top everything with a few sprigs of fresh rosemary and thyme.
5. Roast Everything Together:
Pop the sheet pan into your preheated oven and let it roast for about 40-50 minutes. Keep an eye on it! The turkey should reach an internal temperature of 165°F (74°C), and the veggies need to be tender and slightly browned. Halfway through roasting, take a moment to stir the vegetables for even cooking.
6. Let the Turkey Rest:
Once done, carefully take the pan out of the oven and let the turkey rest for about 10 minutes. This helps the juices redistribute and makes for a juicier turkey when you slice it.
7. Serve and Enjoy:
Slice the turkey breast and serve it alongside the beautifully roasted vegetables. For an extra treat, drizzle some of the roasted cranberries and pan juices over the top. Garnish with any leftover fresh herbs to make it look lovely!
Enjoy a wholesome, all-in-one turkey dinner with minimal mess and maximum flavor!
Can I Use Frozen Turkey Breast for This Recipe?
It’s best to use a thawed turkey breast for even cooking! If you do have frozen turkey, make sure to thaw it in the fridge for 1-2 days before roasting. You can also use the cold water method—seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes until thawed.
What if I Don’t Have All the Vegetables Listed?
No worries! This recipe is quite flexible. You can substitute any of the listed veggies with what you have on hand. Carrots, sweet potatoes, or zucchini can be great alternatives. Just ensure that whatever you choose has a similar cooking time for best results!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or oven until warmed through, adding a splash of chicken broth if needed to keep things moist.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the turkey and season the vegetables a day in advance. Just cover and refrigerate them separately. When you’re ready to cook, take them out of the fridge and let them sit at room temperature for about 30 minutes before roasting. This will help with even cooking!