There’s something truly magical about a *sheet pan Thanksgiving dinner*. It brings all the beloved flavors of the holiday together in one simple, delicious meal without the stress of juggling multiple dishes. Trust me, as someone who’s spent years perfecting my Thanksgiving spread, this method is a lifesaver! With just a little prep and one pan, you can enjoy succulent turkey breast surrounded by vibrant Brussels sprouts, carrots, and potatoes—all roasting away together to create a beautiful harmony of flavors. The best part? Minimal effort for maximum taste! I love that I can spend more time with family and less time in the kitchen, and this recipe has quickly become my go-to for holiday gatherings. So grab your sheet pan and let’s make some Thanksgiving magic happen!
Ingredients for Sheet Pan Thanksgiving Dinner
- 1 turkey breast (4-6 pounds), thawed if frozen
- 2 cups Brussels sprouts, halved lengthwise
- 2 cups carrots, peeled and chopped into bite-sized pieces
- 2 cups potatoes, diced into even cubes
- 1 onion, quartered for sweetness
- 3 tablespoons olive oil, for drizzling
- 2 teaspoons garlic powder, to add flavor
- 2 teaspoons dried thyme, or fresh if you have it on hand
- Salt and pepper to taste, to enhance all those delicious flavors
How to Prepare Your Sheet Pan Thanksgiving Dinner
Preheat the Oven
First things first—let’s get that oven preheated! I can’t stress enough how important this step is for achieving perfectly cooked turkey and veggies. Set your oven to 425°F (220°C). This high heat will help everything roast beautifully, giving you that golden-brown turkey skin and tender, caramelized vegetables. While the oven heats up, you can focus on prepping the rest of your ingredients!
Prepare the Turkey Breast
Now, let’s move on to the star of the show—your turkey breast! Take that lovely piece of meat and season it generously with garlic powder, dried thyme, salt, and pepper. I like to rub it in really well to make sure every bite is packed with flavor. Don’t be shy; get your hands in there and massage those seasonings into the turkey so it’s evenly coated and ready to shine in the oven.
Arrange the Vegetables
Next up, it’s time to give some love to your veggies! In a large bowl, toss your Brussels sprouts, carrots, potatoes, and onion with olive oil, salt, and pepper until they’re nicely coated. This is where the magic happens! Then, arrange those colorful veggies around the turkey on the sheet pan. Make sure they have a bit of space between them—this allows them to roast evenly and develop that lovely, roasted flavor. Trust me, it makes a difference!
Roast and Serve
Pop that sheet pan into your preheated oven and roast everything for about an hour. You’ll want to keep an eye on the turkey and check for doneness; it should reach an internal temperature of 165°F (75°C). Once it’s done, take it out and let it rest for about 10 minutes. This step is crucial because it allows the juices to redistribute, keeping your turkey moist and flavorful. When you’re ready to serve, slice the turkey and plate it up with those gorgeous roasted vegetables. Enjoy the delightful flavors of your sheet pan Thanksgiving dinner!
Tips for Success with Your Sheet Pan Thanksgiving Dinner
- Use a meat thermometer: This is your best friend! It ensures your turkey is cooked perfectly without any guesswork. Aim for that magic 165°F (75°C) internal temperature.
- Don’t overcrowd the pan: Give your veggies and turkey some breathing room! If they’re too close together, they’ll steam instead of roast, and you won’t get that beautiful caramelization.
- Season generously: Don’t be shy with the salt and pepper! It enhances all the flavors and makes the veggies pop. Taste as you go to find that perfect balance.
- Let the turkey rest: Give it a solid 10 minutes before slicing. This little patience pays off with juicier, more flavorful meat.
- Mix and match veggies: Feel free to swap in your favorites! Sweet potatoes, parsnips, or even green beans work wonderfully. Just keep the cooking times in mind!
- Prep ahead: You can chop your veggies the day before and store them in the fridge. This way, when it’s time to cook, you can just toss everything together and pop it in the oven.
Nutritional Information Disclaimer
Just a quick note: nutritional values can vary quite a bit depending on the specific ingredients and brands you use. While I’ve provided some general estimates for calories and other nutrients, it’s important to remember that these are not precise. For the most accurate information, it’s always best to check the labels on your ingredients or use a nutrition calculator. Happy cooking!
Why You’ll Love This Recipe
- Quick and Convenient: With everything roasting together on one pan, you’ll save time on cleanup and cooking!
- Easy to Follow: The simple steps make this recipe approachable for cooks of all skill levels, so anyone can impress their guests.
- Flavor-Packed: The combination of herbs and roasted veggies brings out the best in the turkey, creating a deliciously satisfying meal.
- Perfect for Leftovers: Enjoy the tasty turkey and veggies as is, or transform them into sandwiches, salads, or soups the next day!
FAQ Section
Can I use a whole turkey instead of a turkey breast?
Absolutely! If you prefer a whole turkey, just make sure it fits on your sheet pan and adjust the cooking time accordingly. A whole turkey will take longer to cook, so you’ll want to check that it reaches the safe internal temperature of 165°F (75°C) throughout.
What other vegetables can I add to my sheet pan Thanksgiving dinner?
Feel free to get creative! Root vegetables like sweet potatoes, parsnips, or even some green beans are fantastic additions. Just keep in mind that different veggies may have different cooking times, so cut them to similar sizes for even roasting.
Can I make this recipe ahead of time?
You can prep most of it ahead! Chop your veggies and season the turkey the night before, then store them in the fridge. When you’re ready to cook, just toss everything on the sheet pan and roast it!
What should I serve with my sheet pan Thanksgiving dinner?
This dish is a complete meal on its own, but if you’re looking to impress, consider serving it with a simple salad or some crusty bread to soak up those delicious juices. A nice cranberry sauce on the side never hurts either!
How do I store leftovers from my sheet pan Thanksgiving dinner?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or microwave until warmed through. You can also freeze the turkey and veggies for up to 3 months—just make sure to label your containers!
Storage & Reheating Instructions
Storing leftovers from your sheet pan Thanksgiving dinner is super easy, and it means you can enjoy those delicious flavors all over again! First, let everything cool down to room temperature before you store it. Then, transfer the turkey and veggies to an airtight container. They’ll keep well in the fridge for about 3-4 days, so you can savor that holiday goodness without feeling rushed.
If you want to keep them longer, you can freeze your leftovers! Just make sure to portion them out into freezer-safe containers or bags, and label them with the date. They’ll be good for up to 3 months in the freezer. When you’re ready to enjoy them again, simply thaw them overnight in the fridge before reheating.
For reheating, I recommend using the oven to maintain that lovely roasted texture. Preheat your oven to 350°F (175°C), spread the leftovers on a baking sheet, and cover them with foil to keep moisture in. Heat for about 20-25 minutes or until everything is warmed through. If you’re in a hurry, the microwave works too! Just make sure to heat in short intervals, stirring occasionally, so you don’t dry anything out. Enjoy your tasty leftovers!
Print
Sheet Pan Thanksgiving Dinner: 5 Steps to Deliciousness
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A simple and delicious sheet pan Thanksgiving dinner that brings all the flavors of the holiday to your table with minimal effort.
Ingredients
- 1 turkey breast (4–6 pounds)
- 2 cups Brussels sprouts, halved
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 1 onion, quartered
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the turkey breast by seasoning it with garlic powder, thyme, salt, and pepper.
- Place the turkey breast in the center of a large sheet pan.
- In a bowl, toss Brussels sprouts, carrots, potatoes, and onion with olive oil, salt, and pepper.
- Arrange the vegetables around the turkey on the sheet pan.
- Roast in the oven for 1 hour or until the turkey reaches an internal temperature of 165°F (75°C).
- Let the turkey rest for 10 minutes before slicing and serving with the vegetables.
Notes
- Use a meat thermometer to check the turkey’s doneness.
- Feel free to add your favorite Thanksgiving seasonings.
- This dish is great for leftovers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg
Keywords: sheet pan thanksgiving dinner
