This Sheet Pan Herb Roasted Turkey Tenderloin and Vegetable dinner is an easy one pan Thanksgiving dinner for less mess and stress. Everything is ready to eat in less than an hour!
If you’re not one to look forward to cooking at the holidays, then this healthy one pan turkey dinner is your answer! It’s an easy way to get all of the flavors of the big turkey dinner without all of the fuss, stress, and mess. Because you’re using a turkey breast tenderloin, this meal will come together in about an hour! All you need to do is roast it on a sheet pan and serve it with gravy and cranberry sauce. Dessert is up to you, but the classic pumpkin pie is my choice or my mother-in-law’s Macaroon Cherry Pie.
Thanksgiving Dinner for 4 – 6 People
Yes, this holiday meal will serve that many people, but if you are also like me, you want leftovers! So, I am telling you this deliciously easy meal will serve 2 – 4 with leftovers! Need more? Just double the recipe ingredients.
What’s the difference between a turkey tenderloin and a turkey breast?
The turkey tenderloin is a portion of the turkey breast and it is boneless and skinless. A turkey breast, on the other hand, is usually larger and boneless or bone-in with skin-on.
Ingredients
- turkey breast tenderloins
- garlic powder
- dried rosemary
- dried thyme
- Salt and black pepper
- sweet potato
- sweet onion
- celery
- Brussels sprouts
- olive oil
- dried cranberries
- pecan halves
- French bread
- unsalted chicken stock
- butter
How to Make this Sheet Pan Herb Roasted Turkey and Vegetable Dinner
Step 1
Preheat the oven to 400 degrees. Prepare a large, rimmed baking sheet with aluminum foil. Spritz the aluminum foil with nonstick cooking spray.
Step 2
Mix the seasonings for the turkey in a small bowl, and coat the turkey breast tenderloins. Place them in the middle of the baking sheet.
Step 3
In a large bowl, toss the sweet potato cubes, onion, celery, and brussel sprouts. Drizzle with olive oil and toss to coat. Sprinkle with the seasonings and toss again.
Step 4
Transfer the vegetables to the baking sheet around the turkey but in a single layer. Cover with aluminum foil and bake for 35 minutes.
Step 5
Meanwhile, place the bread cubes in a large bowl. Drizzle with the chicken stock and toss. Then, drizzle with the melted butter and toss. Sprinkle with the seasonings and toss one final time to make sure everything is evenly coated.
Step 6
When the timer sounds, carefully remove the sheet pan from the oven and remove the cover. Add the croutons and pecans over the top of the vegetables around the turkey. Return the sheet pan to the oven, uncovered, for an additional 10 to 15 minutes or until the bread is crispy on top.
Sprinkle the sheet pan with cranberries, slice the turkey and serve. Don’t forget the rolls!
How to Store and Reheat Leftovers
Store leftovers in the fridge for up to three days. Be sure to keep leftovers in an airtight container to prevent contamination.
Reheat leftovers in the microwave for one to two minutes at a time. Or, in the oven at 350 degrees for 5 to 10 minutes or until warm all the way through.
Tips, Tricks, and FAQs
- Substitute boneless, skinless chicken breasts for the turkey
- Use white potatoes instead of sweet potatoes
- Can’t find a turkey tenderloin? Use a boneless turkey breast and slice it into tenders.
- Not a Brussels sprouts fan? Use fresh green beans, but add them when you add the bread cubes.
- Add carrots cut into once inch pieces with the sweet potatoes and Brussels sprouts.
Love one pan meals? Try these: Easy One Skillet Pork Tenderloin with Rosemary and Apples, or Sheet Pan Lemon Garlic Shrimp and Asparagus.
This sheet pan Thanksgiving dinner will save you time and you’ll have more time to spend with your quests.
Sheet Pan Herb Roasted Turkey and Vegetable dinner
Ingredients
For the Turkey
- 1 package (2 pounds) turkey breast tenderloins
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
For the Vegetables
- 1 large sweet potato, peeled and cubed
- 1 large sweet onion, diced
- 3 stalks celery, diced
- 1 pound Brussels sprouts, washed, trimmed, and halved
- 3 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- salt and pepper, to taste
- 1/2 cup dried cranberries
- 1 cup pecan halves
For the stuffing cubes
- 3 – 4 cups French bread cubes, about 1/2 of a loaf, about one inch cubes
- 4 tablespoons unsalted chicken stock
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Prepare a large, rimmed baking sheet with aluminum foil. Spritz the aluminum foil with nonstick cooking spray.
- Mix the seasonings for the turkey and coat the turkey breast tenderloins. Place them in the middle of the baking sheet.
- In a large bowl, toss the sweet potato cubes, onion, celery, and brussel sprouts. Drizzle with olive oil and toss to coat. Sprinkle with the seasonings and toss again. Transfer the vegetables to the baking sheet around the turkey but in a single layer. Cover with aluminum foil and bake for 35 minutes.
- Meanwhile, place the bread cubes in a large bowl. Drizzle with the chicken stock and toss. Then, drizzle with the melted butter and toss. Sprinkle with the seasonings and toss one final time to make sure everything is evenly coated.
- When the timer sounds, carefully remove the sheet pan from the oven and remove the cover. Add the croutons and pecans over the top of the vegetables around the turkey.
- Return the sheet pan to the oven, uncovered, for an additional 10 to 15 minutes or until the bread is crispy on top.
- Sprinkle the sheet pan with cranberries, slice the turkey and serve,
Notes
Tips, Tricks, and FAQs
- Substitute boneless, skinless chicken breasts for the turkey
- Use white potatoes instead of sweet potatoes
- Can’t find a turkey tenderloin? Use a boneless turkey breast and slice it into tenders.
- Not a Brussels sprouts fan? Use fresh green beans, but add them when you add the bread cubes.
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