Thanksgiving is often associated with elaborate feasts and hours spent in the kitchen, but it doesn’t have to be that way. With this Sheet-Pan Thanksgiving Dinner, you can create a delightful holiday meal that’s stress-free, quick, and absolutely delicious. Perfect for smaller gatherings or those who prefer a minimalist approach, this recipe brings together all the Thanksgiving classics on a single sheet pan.
How to Make Sheet-Pan Thanksgiving Dinner
This recipe is all about simplicity. By using a single sheet pan, you’ll save on prep time and cleanup while still delivering big, comforting Thanksgiving flavors.
Ingredients
Here’s what you’ll need to prepare this holiday feast:
For the Turkey
- Turkey Breast (Bone-In, Skin-On) – Juicy and flavorful, this is the centerpiece of your meal.
- Butter (Unsalted) – Ensures a crispy and golden skin while adding rich flavor.
- Garlic (Minced) – Enhances the turkey with aromatic notes.
- Fresh Herbs (Thyme, Rosemary, Sage) – Traditional Thanksgiving herbs for a classic taste.
- Salt and Pepper – Essential seasonings for the perfect turkey.
For the Vegetables
- Brussels Sprouts (Halved) – Roasts to crispy perfection, adding a nutty flavor.
- Baby Carrots – A touch of sweetness balances the savory turkey.
- Red Potatoes (Quartered) – Tender and hearty, they complete the meal.
- Olive Oil – Helps the vegetables roast beautifully.
- Salt, Pepper, and Paprika – Elevates the vegetables with a smoky, seasoned finish.
For the Cranberry Sauce
- Fresh Cranberries – Tart and bright, they’re the perfect contrast to the rich turkey.
- Sugar – Adds sweetness to balance the cranberries.
- Orange Juice – A citrusy twist for depth and brightness.
Step-by-Step Instructions
- Prepare the Turkey:
- Preheat your oven to 400°F (200°C).
- Pat the turkey breast dry with paper towels. Rub it generously with butter, minced garlic, and fresh herbs. Season with salt and pepper.
- Prep the Vegetables:
- On a large sheet pan, arrange the Brussels sprouts, baby carrots, and red potatoes. Drizzle with olive oil and season with salt, pepper, and paprika. Toss to coat evenly.
- Add the Turkey:
- Place the seasoned turkey breast in the center of the sheet pan, surrounded by the vegetables.
- Roast:
- Roast in the oven for 40–50 minutes, or until the turkey reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized.
- Make the Cranberry Sauce:
- While the turkey and vegetables roast, combine cranberries, sugar, and orange juice in a small saucepan. Simmer over medium heat until the cranberries burst and the sauce thickens, about 10 minutes.
- Rest and Serve:
- Let the turkey rest for 10 minutes before slicing. Serve the turkey and vegetables with a dollop of cranberry sauce for a complete meal.
Variations
- Vegetables: Swap in green beans, sweet potatoes, or butternut squash for a seasonal twist.
- Gluten-Free: This recipe is naturally gluten-free! Double-check your seasonings to ensure no hidden gluten.
- Herbs: Experiment with parsley, dill, or oregano if you don’t have traditional Thanksgiving herbs.
Sheet-Pan Thanksgiving Dinner
Course: DinnerServings
4
servingsPrep time
30
minutesCooking time
2
hoursIngredients
- For the Turkey
1 bone-in, skin-on turkey breast (2–3 lbs) – The star of the dish, providing juicy and flavorful meat.
3 tablespoons unsalted butter (softened) – Helps create a crispy, golden skin.
2 cloves garlic (minced) – Adds a fragrant and savory aroma.
1 teaspoon fresh thyme (chopped) – Enhances the turkey with classic holiday flavor.
1 teaspoon fresh rosemary (chopped) – Provides a woodsy, aromatic touch.
1 teaspoon fresh sage (chopped) – Completes the herb trio for a traditional Thanksgiving vibe.
Salt and pepper (to taste) – Essential for seasoning. - For the Vegetables
2 cups Brussels sprouts (halved) – Roasts to nutty perfection.
1 cup baby carrots – Adds a touch of natural sweetness.
1 lb red potatoes (quartered) – A hearty side to round out the meal.
2 tablespoons olive oil – Helps the vegetables roast evenly.
1 teaspoon smoked paprika – Adds a subtle smoky depth.
Salt and pepper (to taste) – Brings out the flavor of the vegetables. - For the Cranberry Sauce
1 cup fresh cranberries – The tart component of the dish.
¼ cup sugar – Balances the cranberries’ tartness.
¼ cup orange juice – Infuses the sauce with citrusy brightness.
Directions
- Preheat the Oven:
Set the oven to 400°F (200°C). - Prepare the Turkey:
Pat the turkey breast dry with paper towels. Rub softened butter all over the turkey, ensuring even coverage.
Combine minced garlic, thyme, rosemary, and sage, then rub the herb mixture under and over the turkey skin. Season generously with salt and pepper. - Prep the Vegetables:
On a large sheet pan, arrange the Brussels sprouts, baby carrots, and red potatoes. Drizzle with olive oil, then sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly. - Assemble the Sheet Pan:
Place the turkey breast in the center of the sheet pan, surrounded by the seasoned vegetables. - Roast:
Roast in the oven for 40–50 minutes, or until the turkey reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized. - Prepare the Cranberry Sauce:
While the turkey and vegetables are roasting, combine fresh cranberries, sugar, and orange juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. - Rest the Turkey:
Remove the turkey from the oven and let it rest for 10 minutes before slicing. - Serve:
Arrange the sliced turkey on a platter with the roasted vegetables. Serve with a dollop of cranberry sauce on the side.
FAQ
1. Can I use turkey thighs instead of turkey breast?
Yes! Turkey thighs work just as well and add even more flavor due to their higher fat content. Adjust the cooking time as needed.
2. How do I prevent the turkey from drying out?
Basting the turkey with pan juices halfway through roasting and letting it rest after cooking ensures juicy, tender meat.
3. Can I make this ahead of time?
You can prep the vegetables and cranberry sauce a day in advance. The turkey is best roasted fresh.
