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Sheet-Pan Thanksgiving Dinner with Turkey and Veggies

Sheet-Pan Thanksgiving Dinner with Turkey and Veggies
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A stress-free, delicious Sheet-Pan Thanksgiving Dinner featuring tender turkey slices and a colorful medley of roasted vegetables all cooked together on one pan. This easy recipe saves time, reduces cleanup, and delivers a cozy, flavorful feast perfect for holiday gatherings of any size.

Ingredients

Scale

Proteins

  • 2 to 3 pounds turkey breast or thigh slices, skin-on for extra crispiness

Vegetables

  • 1 pound Yukon gold or baby potatoes, halved or quartered
  • 3 large carrots, peeled and cut into uniform pieces
  • 1 pound Brussels sprouts, halved

Seasonings & Oils

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and black pepper, to taste
  • Optional: 1 to 2 tablespoons balsamic glaze or a splash of fresh lemon juice

Instructions

  1. Prepare the Ingredients: Wash and chop all vegetables into uniform sizes to promote even roasting. Slice the turkey breast or thighs into manageable pieces and pat dry thoroughly to remove excess moisture. Preheat your oven to 400°F (205°C).
  2. Season the Turkey and Vegetables: In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Toss the turkey slices and chopped vegetables together in this mixture until evenly coated, ensuring every bite is infused with flavor.
  3. Arrange on the Sheet Pan: Spread the turkey and vegetables evenly in a single layer on a rimmed sheet pan. Place firmer veggies like potatoes and carrots near the edges for better caramelization and avoid overcrowding to prevent steaming.
  4. Roast the Dinner: Bake in the preheated oven for 35 to 45 minutes. Around the halfway point (about 20 minutes in), gently stir the vegetables and flip the turkey pieces to encourage even browning and prevent sticking.
  5. Final Touches and Serve: Once the turkey is cooked through and vegetables are tender with golden-brown edges, remove the pan from the oven. Optionally drizzle with balsamic glaze or squeeze fresh lemon juice over the dish. Let rest for a few minutes before serving.

Notes

  • Cut vegetables uniformly for consistent cooking.
  • Pat turkey dry to achieve crispy skin instead of steaming.
  • Use a rimmed baking sheet to catch juices and simplify cleanup.
  • Do not overcrowd the pan to maintain crisp texture.
  • Start checking doneness early since ovens vary; around 30 minutes is usually a good time to check.
  • For vegetarian option, substitute turkey with portobello mushrooms or tofu.
  • Consider adding spices like smoked paprika or cayenne for warmth.
  • Sweet potatoes can replace regular potatoes for a sweeter twist.
  • Try different herbs such as sage or oregano for variation.
  • Top with toasted nuts like pecans or walnuts near end of roasting for crunch.

Nutrition

Keywords: sheet pan, Thanksgiving, turkey, roasted vegetables, easy holiday meal, one tray dinner, gluten free

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