Print

Sheet-Pan Thanksgiving Dinner with Turkey and Veggies

Sheet-Pan Thanksgiving Dinner with Turkey and Veggies
Print Recipe

This Sheet-Pan Thanksgiving Dinner with Turkey and Veggies offers a simple, fuss-free holiday meal that brings together juicy turkey breast and a colorful mix of roasted vegetables on one pan. Its balanced flavors, minimal prep, and easy cleanup make it perfect for busy holidays. The recipe is healthy, customizable, and sure to impress family and friends with vibrant textures and comforting warmth.

Ingredients

Scale

Turkey

  • 1 boneless turkey breast (about 2–3 lbs)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt, to taste
  • Black pepper, to taste

Vegetables

  • 1 lb baby potatoes, halved
  • 4 large carrots, sliced into thick pieces
  • 1 lb Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the Turkey: Pat the turkey breast dry with paper towels. Rub it thoroughly with olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. This will create a flavorful crust while keeping the turkey moist during roasting.
  2. Chop and Season Vegetables: Wash and halve the baby potatoes, slice carrots into thick pieces, and halve the Brussels sprouts. Toss them in olive oil, salt, black pepper, and garlic powder to ensure balanced flavors and a great texture after roasting.
  3. Arrange on Sheet Pan: Place the seasoned turkey breast in the center of a large rimmed sheet pan. Arrange the prepared vegetables evenly around the turkey in a single layer to guarantee even roasting and caramelization.
  4. Roast Until Golden: Preheat the oven to 425°F (220°C). Roast the turkey and vegetables for 40-50 minutes, or until the turkey’s internal temperature reaches 165°F (74°C) and the vegetables are tender and caramelized. Check temperature with a meat thermometer for accuracy.
  5. Rest and Serve: Remove the pan from the oven and let the turkey rest for 10 minutes to allow the juices to redistribute. Slice the turkey and serve it with the roasted vegetables straight from the pan or plated elegantly.

Notes

  • Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) for safe and juicy results.
  • Cut vegetables uniformly to ensure even cooking and prevent burning or undercooking.
  • Do not overcrowd the pan to allow proper roasting and caramelization instead of steaming.
  • Allow the turkey to rest after roasting to lock in juices and keep it moist.
  • Fresh rosemary and thyme provide a brighter, more complex flavor than dried herbs.
  • This recipe is naturally gluten-free and adaptable for dietary preferences.

Nutrition

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

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