This Sheet Pan Turkey Dinner is a convenient and tasty way to enjoy a full turkey meal! It features juicy turkey pieces roasted with colorful veggies like carrots and potatoes, all on one pan.
It’s like having Thanksgiving any day of the week! I love how easy it is to clean up. Just toss everything on the sheet pan and enjoy a delicious dinner with minimal fuss. Yum!
Key Ingredients & Substitutions
Boneless Turkey Breast: This is the star of your dish! While we love boneless turkey breast for its quick cooking time, you can substitute with chicken breast or thighs for a different flavor and texture.
Olive Oil: A must for roasting! You can switch it for avocado oil or melted butter if you prefer. Both alternatives will still help with nice browning and flavor.
Fresh Herbs: Thyme, rosemary, and sage really enhance the turkey’s flavor. If fresh herbs aren’t available, you can use dried ones instead. Just remember, dried herbs are more potent, so use less!
Vegetables: Baby potatoes and butternut squash are tasty choices, but feel free to mix in other veggies like carrots, parsnips, or Brussels sprouts based on what you have on hand.
Cranberries: For a tart kick, fresh or frozen cranberries work great. If they’re not available, you could use dried cranberries or even sliced apples for sweetness.
What’s the Best Way to Ensure My Turkey is Juicy and Cooked Right?
To achieve a juicy turkey without overcooking, keep an eye on the temperature! Here’s how:
- Use a meat thermometer and check the thickest part of the breast, aiming for 165°F (74°C).
- Let the turkey rest after cooking. This helps the juices redistribute, making every slice juicy!
- Roast the turkey in the center of the pan surrounded by veggies. This way, the turkey gets even heat while the vegetables soak up those tasty juices.
Following these steps helps yield a delicious turkey dinner you’ll love!
Sheet Pan Turkey Dinner
Ingredients You’ll Need:
- 1 whole boneless turkey breast (about 3-4 pounds)
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped)
- 2 cups baby potatoes, chopped into small cubes
- 2 cups butternut squash or sweet potatoes, peeled and cubed
- 1 cup onions, chopped
- 1 cup fresh or frozen cranberries
- Fresh rosemary and sage sprigs for garnish
- 1/4 cup chicken broth or white wine (optional for moisture)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 50-60 minutes to cook, giving you a delicious dinner ready in about 1 hour and 15 minutes. You’ll spend some time mixing and arranging your ingredients, then let the oven do its magic!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures your turkey and vegetables cook evenly and perfectly!
2. Season the Turkey:
In a small bowl, mix together minced garlic, salt, black pepper, thyme, rosemary, sage, and 1 tablespoon of olive oil. Rub this mixture all over the turkey breast, making sure it’s well coated for tons of flavor.
3. Prepare the Veggies:
On a large sheet pan, arrange baby potatoes, butternut squash (or sweet potatoes), and chopped onions around the edges. Drizzle the remaining tablespoon of olive oil over them and season with a little salt and pepper. Give them a good toss so they’re all coated.
4. Position the Turkey:
Place the seasoned turkey breast right in the center of the sheet pan on top of the veggies. This helps it cook evenly while flavors meld.
5. Add the Cranberries:
Scatter fresh or frozen cranberries around the turkey and veggies. They’ll burst with flavor and add a delightful tartness!
6. Optional Moisture Boost:
If you like, pour chicken broth or white wine over the veggies for added moisture during roasting. It will keep everything deliciously moist!
7. Roast to Perfection:
Pop the sheet pan in the preheated oven and roast for about 50-60 minutes. The turkey will be done when its internal temperature reaches 165°F (74°C) as checked with a meat thermometer.
8. Stir Midway:
Remember to stir your veggies halfway through (around 25-30 minutes) for even roasting. This ensures all the veggies get that nice, roasted flavor.
9. Rest and Ready:
Once cooked, take the sheet pan out of the oven and let the turkey rest for about 5-10 minutes before slicing. This helps keep it juicy!
10. Serve Up:
Garnish the dish with fresh rosemary and sage sprigs to make it look beautiful. Then slice the turkey breast and serve with the roasted veggies and cranberries. Enjoy your cozy, one-pan dinner!
This lovely meal brings together tender, flavorful turkey with delicious roasted veggies and zesty cranberries, making it a perfect choice for any day of the week!
Can I Use Leftover Turkey for This Recipe?
Absolutely! If you have cooked turkey leftovers, simply skip the roasting step. Instead, toss your cooked turkey with the veggies and cranberries on the sheet pan, then warm everything in the oven for 20-30 minutes at 400°F (200°C).
What Can I Substitute for Cranberries?
If cranberries aren’t available, you can use dried cranberries for a sweeter option or substitute with diced apples or pomegranate seeds for a fruity twist.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave, adding a splash of broth to keep it moist.
Can I Make This Recipe with Chicken Instead of Turkey?
Yes, using boneless chicken breasts or thighs is a great alternative! Adjust the cooking time slightly; chicken can cook just a bit faster, so check the internal temperature to reach 165°F (74°C).
