Description
This complete sheet pan Thanksgiving dinner features herb-roasted turkey breast alongside golden vegetables, all cooked together on one pan. Perfect for small gatherings, this streamlined approach delivers traditional holiday flavors with minimal cleanup and stress-free timing.
Ingredients
1 boneless turkey breast (2–3 pounds)
3 tablespoons unsalted butter, softened
2 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon fresh sage, chopped
4 garlic cloves, minced
1½ teaspoons kosher salt
¾ teaspoon black pepper
1½ pounds baby potatoes, halved
1 pound Brussels sprouts, trimmed and halved
3 large carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 large red onion, cut into wedges
3 tablespoons olive oil (for vegetables)
1 teaspoon kosher salt (for vegetables)
½ teaspoon black pepper (for vegetables)
2 teaspoons fresh thyme leaves
Instructions
1. Preheat oven to 425°F. Line an 18×13-inch rimmed baking sheet with parchment paper.
2. Pat turkey breast completely dry with paper towels. If skin is present, gently loosen it from meat.
3. Mix softened butter, 2 tablespoons olive oil, rosemary, thyme, sage, garlic, 1½ teaspoons salt, and ¾ teaspoon pepper in a bowl.
4. Rub herb butter all over turkey breast, working some under the skin if present. Season with additional salt and pepper.
5. Let turkey rest at room temperature for 20-30 minutes.
6. Toss potatoes, Brussels sprouts, carrots, parsnips, and onion with 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon pepper, and thyme leaves.
7. Spread vegetables in a single layer on prepared baking sheet, leaving space in the center.
8. Place turkey breast in the center of the pan, nestled among vegetables.
9. Roast for 50-70 minutes until instant-read thermometer inserted in thickest part reads 165°F.
10. Halfway through cooking (around 30 minutes), stir vegetables gently to promote even browning.
11. Transfer turkey to cutting board and tent with foil. Let rest 10-15 minutes.
12. Slice turkey against the grain and serve with roasted vegetables.
Notes
Use instant-read thermometer for accurate doneness—turkey is done at 165°F.
Don’t overcrowd the pan—use two pans if needed for proper browning.
Cut vegetables into similar sizes for even cooking.
Turkey continues cooking while resting, so don’t exceed 165°F.
Store leftovers separately in airtight containers for up to 4 days.
Recipe naturally gluten-free and can be made dairy-free by using olive oil instead of butter.
Scale recipe up by using two pans for larger gatherings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion (turkey + vegetables)
- Calories: 425
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 115mg
Keywords: sheet pan thanksgiving, one pan thanksgiving, easy turkey dinner, thanksgiving for small groups