Thanksgiving Sheet Pan Dinner
This Thanksgiving Sheet Pan Dinner features the essence of a full holiday spread on one simple pan. It combines traditional favorites like juicy, herb-infused turkey breast, roasted potatoes, savory stuffing, and tender green beans, all perfectly cooked. This all-in-one meal also allows you to relax and spend more time with your family and friends instead of being stuck in the kitchen cooking.
Not only do One-Pan Meals save you time, but they also make cleanup a breeze with fewer dishes to wash. Whether you’re hosting a small family gathering or just want a stress-free meal, this turkey sheet pan dinner brings the full Thanksgiving experience to your table without the hassle.
As the holiday season approaches, the gathering of family and friends to share a festive dinner is exciting. However, the stress of preparing a lavish feast can sometimes overshadow the joy of the occasion. The solution is this game-changing Thanksgiving Sheet Pan Dinner. You can even cook this other Herb Roasted Turkey Tenderloin Dinner at the same time with different vegetables in the oven. Classic flavors of the big meal without the overwhelming effort.
Thanksgiving Sheet Pan Dinner
Let’s face it, holiday dinners can be the most stressful meals of the year to prepare, with multiple dishes that need to be timed perfectly and coordinated to hit the table at the same time. This Thanksgiving oven-baked dinner allows you to easily prep all the components ahead of time. Season the turkey, chop the veggies, and even mix the stuffing the night before. On the big day, all that’s left to do is arrange everything on the pan and let the oven work its magic. You’ll end up with juicy turkey, perfectly crispy potatoes, and stuffing that soaks up all that yummy turkey juice. It all comes together to create a hearty and satisfying meal that everyone will enjoy!
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Timesaving Tips and Variations
- You’ll need a large rimmed baking pan for this recipe. I recommend one that’s at least 18″x13″ but can easily make this one two smaller pans.
- Chop your vegetables and season the turkey the night before. Store everything in the fridge, so it’s ready to go when you want to cook.
- To avoid overcooking, use a meat thermometer to check the turkey’s internal temperature. This helps you ensure it’s cooked perfectly without keeping it in the oven too long.
- If you prefer, you can roast a whole chicken (3 pounds) in place of the turkey breast.
- Substitute the potatoes for sweet potatoes or red potatoes.
- Don’t care for green beans? Use your favorite vegetables – carrots, asparagus, and Brussels Sprouts are all great choices.
- If you have leftovers, store them separately in the fridge for up to a couple of days. Reheat in the microwave.
- Make this a vegan sheet pan meal but using turkey seasoned tofu.
With these time-saving tips and variations, you can make your dinner not only easy but also customized to your preferences!
What to Serve with this Sheet Pan Dinner?
It’s a holiday meal so here are some delicious sides and desserts to serve with this fall feast.
- Slow Cooker Rosemary Dinner Rolls
- Gingered Cranberry Pear Sauce
- Family Favorite Pumpkin Pie
- Apple Cider Pie
- Apple Cranberry Pecan Salad
Of course, you can’t go wrong with any of your own favorite sides and desserts.
What to do with Thanksgiving Leftovers?
Thanksgiving leftovers can be just as delicious as the original meal. You can create entirely new meals with them. These Turkey Cuban Sandwich Puffs are incredibly easy to make and so delicious. A classic dish to make is this Turkey Tetrazzini Recipe; it’s hearty, cheesy, and perfect for pasta lovers. The possibilities are endless!
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Tools Needed for Sheet Pan Dinners
Here are the tools you’ll need for this recipe. Some you will probably already have but I have linked my recommendations.
- Large-rimmed baking pan (at least 18×13 inches)
- cutting board
- knife
- mixing bowls
- tongs
- measuring cups and spoons
- oven mitts
These tools will help you efficiently prepare and cook your dinner, making the process smoother and more enjoyable.
Ingredients
I know this recipe looks like it has a long list of ingredients, but don’t worry! Some of the ingredients are used more than once. If you take a few minutes to read through it and get familiar with the steps, you’ll see that this is going to be your easiest Thanksgiving yet.
For the turkey breast:
- boneless skin-on turkey breast, thawed
- unsalted butter
- fresh thyme
- fresh rosemary
- garlic cloves
- salt and pepper
- olive oil
For the stuffing:
- chicken stock
- a loaf of stale sourdough bread
- diced carrot
- diced celery
- diced yellow onion
- egg
- unsalted butter, melted
- garlic cloves
- 1fresh thyme
- fresh rosemary
- salt and pepper
For the roasted green beans:
- fresh green beans
- olive oil
- salt and pepper
For the roasted potatoes:
- gold potatoes like Yukon
- salt and pepper
- olive oil
- fresh rosemary
- garlic powder
What I love about this recipe is that everything is done in order, and none of it takes much time to prep.
How to Make a Thanksgiving Sheet Pan Dinner
You start with the turkey breast, and while that’s roasting away, you can focus on getting the sides ready. It’s all about working smart, not hard!
Prep the turkey breast:
Preheat oven to 375 degrees. In a small bowl, combine the butter, thyme, rosemary, garlic, salt and pepper. Pat the turkey dry with a paper towel. Lightly lift the skin from the turkey breast (don’t remove it). Rub the butter herb mixture under the skin of the turkey breast meat. Place the skin back on over the butter. Drizzle the olive oil over the outside of the turkey. Place the breast on a large rimmed pan and bake in the oven for about 50 minutes (it will not be done yet).
For the Roasted Potatoes:
While the turkey is roasting, start preparing the sides. In a large bowl, add the 1-inch cubed potatoes, the olive oil, salt, pepper, rosemary, and garlic powder. Toss to combine. Set aside.
For the Green Beans:
Trim the ends and add the beans to a large bowl. Drizzle the olive oil over the green beans and add the salt and pepper, to taste. Toss to combine. Set aside.
For the Stuffing:
In another large bowl combine the chicken stock, cubed stale sourdough bread, carrots, celery, onion, beaten egg, melted (cooled) butter, garlic, herbs, and salt and pepper, to taste. Set aside.
Rest of the Directions:
After 50 minutes, pull the pan out of the oven and increase the temperature to 400 degrees. Place the turkey breast onto a plate. Arrange the stuffing in a single layer on half of the pan. Place the turkey on top of the stuffing. Add the potatoes to the other side of the baking pan in a single layer. Bake for 20 minutes. Remove the pan from the oven and using an instant-read meat thermometer check that the internal temperature of the turkey is at least 165 degrees. Remove to a plate, and cover lightly with foil to rest while the rest of the dinner finishes baking.
Give the potatoes and the stuffing a stir. Add the green beans to the pan, you may have to add them to the top of the potatoes. Bake in the oven for 10 – 12 minutes or until the green beans are tender and crisp.
If you wish, you can use the broiler to brown the stuffing a bit more but watch that you don’t burn it or the vegetables. Slice the turkey and serve with the sides, gravy, and cranberry sauce.
This recipe is perfect if you’re hosting a smaller crew or just want to keep things simple. It’s all about bringing those warm, cozy flavors to the table without the stress.
If this recipe sounds like the perfect solution for your celebration dinner, don’t wait! Click that “Save” or “Print” button now so you can easily find this recipe when you’re ready to start cooking. Trust me, you’ll want to keep this gem handy for all your holiday gatherings.
Printable Recipe Card
Thanksgiving Sheet Pan Dinner
Equipment
- knife
Ingredients
For the turkey breast
- 2 pounds boneless, skin on turkey breast, thawed
- 2 tablespoons unsalted butter, softened
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
For the stuffing
- ¾ cup chicken stock
- ½ loaf cubed stale sourdough bread (¾ inch cubes)
- ½ cup diced carrots
- ½ cup diced celery
- ¼ cup diced yellow onion
- 1 egg
- 3 tablespoons unsalted butter, melted and cooled
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- salt and pepper, to taste
For the Green Beans
- 1 pound fresh green beans, rinsed, dried, and ends trimmed
- ½ tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Potatoes
- 3 gold (yellow) potatoes, like Yukon Gold, peeled and cut into 1 inch cubes
- salt and pepper, to taste
- 1 teaspoon fresh rosemary, finely chopped
- ¼ teaspoon garlic powder
Instructions
For the Turkey:
- Preheat oven to 375 degrees.
- In a small bowl, combine the butter, thyme, rosemary, garlic, salt and pepper. Pat the turkey dry with a paper towel.
- Lightly lift the skin from the turkey breast (don’t remove it). Rub the butter herb mixture under the skin of the turkey breast meat. Place the skin back on over the butter. Drizzle the olive oil over the outside of the turkey.
- Place the breast on a large rimmed pan and bake in the oven for about 50 minutes (it will not be done yet).
For the Potatoes
- While the turkey is roasting, start preparing the sides. In a large bowl, add the 1-inch cubed potatoes, the olive oil, salt, pepper, rosemary, and garlic powder. Toss to combine. Set aside.
For the Green Beans
- Trim the ends and add the beans to a large bowl. Drizzle the olive oil over the green beans and add the salt and pepper, to taste. Toss to combine. Set aside.
For the Stuffing
- In another large bowl combine the chicken stock, cubed stale sourdough bread, carrots, celery, onion, beaten egg, melted (cooled) butter, garlic, herbs, and salt and pepper, to taste. Set aside.
Rest of the Directions
- After 50 minutes, pull the pan out of the oven and increase the temperature to 400 degrees. Place the turkey breast onto a plate.
- Arrange the stuffing in a single layer on half of the pan. Place the turkey on top of the stuffing. Add the potatoes to the other side of the baking pan in a single layer. Bake for 20 minutes.
- Remove the pan from the oven and using an instant-read meat thermometer check that the internal temperature of the turkey is at least 165 degrees. Remove to a plate, and cover lightly with foil to rest while the rest of the dinner finishes baking.
- Give the potatoes and the stuffing a stir. Add the green beans to the pan, you may have to add them to the top of the potatoes. Bake in the oven for 10 – 12 minutes or until the green beans are tender and crisp.
- If you wish, you can use the broiler to brown the stuffing a bit more but watch that you don’t burn it or the vegetables. Slice the turkey and serve with the sides, gravy, and cranberry sauce.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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