Sheet Pan Thanksgiving Dinner
- Sheet Pan Thanksgiving Dinner
- Featured Comment
- WHY I LOVE THIS RECIPE
- WHAT IS INCLUDED IN THIS THANKSGIVING SHEET PAN MEAL?
- TIPS AND TRICKS FOR SUCCESS
- WHAT TO SERVE WITH SHEET PAN THANKSGIVING DINNER
- TOOLS FOR THIS RECIPE
- SHEET PAN THANKSGIVING DINNER: FREQUENTLY ASKED QUESTIONS
- Recipe
- Ingredients
- Equipment
- Instructions
Turkey, stuffing, brussels sprouts + sweet potatoes in less than 2 hrs on just TWO SHEET PANS! So quick with easy clean up!
WHY I LOVE THIS RECIPE
- Scaled-down Thanksgiving meal. The recipe yields enough for 4 servings with all of your holiday favorites, a perfectly scaled-down Thanksgiving dinner ideal for smaller gatherings or scratching that itch for a turkey meal in February or June.
- Requires only two sheet pans. With a few shortcuts, the entire meal comes together on two sheet pans, which means less dishes to clean. No more marathon-cooking for the big day!
- Takes a fraction of the time. Not only does this come together so conveniently on two sheet pans, but this full Thanksgiving dinner can be whipped up in less than 2 hours.
WHAT IS INCLUDED IN THIS THANKSGIVING SHEET PAN MEAL?
- Juicy, tender boneless, turkey breast
- Classic brioche stuffing/dressing
- Honey roasted brussels sprouts
- Sweet potatoes with my favorite fix-ins: candied pecans and mini melted marshmallows
TIPS AND TRICKS FOR SUCCESS
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor. This is also a great time to use up all the leftover herbs from your holiday turkey or leg of lamb.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
- Use an instant-read thermometer for the most accurate results. Check your turkey halfway through cooking, inserting through the thickest part of the breast. The internal temperature should reach 165°F.
- Use different vegetables. Not a fan of brussels sprouts? Green beans or broccoli can be used instead.
- Sweet potatoes are not yams. Sweet potatoes and yams are used interchangeably but the two are different vegetables. Sweet potatoes are indeed sweeter than yams.
- Let your meat rest. As with any large cuts of meat, let your turkey breast rest for at least 10 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
WHAT TO SERVE WITH SHEET PAN THANKSGIVING DINNER
- Cranberry Orange Sauce
- Instant Pot Cranberry Sauce
- How to Make the Best Turkey Gravy
- Easy Skillet Dinner Rolls
- Instant Pot Pumpkin Cheesecake
TOOLS FOR THIS RECIPE
Baking sheet
Dutch oven
SHEET PAN THANKSGIVING DINNER: FREQUENTLY ASKED QUESTIONS
Not at all! With the garlicky butter mixture underneath the skin, the turkey comes out incredibly juicy and tender without basting.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
The leftovers can be stored in an airtight container for 1-2 days in the fridge, reheating at 350°F on a sheet pan lined with aluminum foil, covered, until warmed through.
Recipe
Yield: 4 servings
Prep: 45 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Equipment
Baking Sheet
Dutch Oven
Instructions
1. Preheat oven to 425 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
2. Spread bread cubes in a single layer onto the prepared baking sheet. Place into oven and bake until crisp and golden, about 10-12 minutes; set aside.
3. Melt butter in a Dutch oven over medium-high heat. Add onion and celery, and cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in wine and cook, stirring occasionally, until just reduced, about 2 minutes.
5. Stir in parsley, sage and thyme.
6. Remove from heat and stir in bread; season with salt and pepper, to taste.
7. Stir in chicken stock until absorbed and well combined.
8. Place bread mixture onto one side of the prepared baking sheet in a single layer.
9. In a small bowl, combine butter, parsley, poultry seasoning, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper.
10. Using your fingers, carefully loosen the skin from the breast meat, spreading the butter mixture under the skin. Secure skin over the butter with wooden picks; season with salt and pepper, to taste.
11. Place onto the opposite side of the prepared baking sheet.
12. Place brussels sprouts in a single layer onto the second prepared baking sheet. Stir in olive oil, soy sauce and honey; gently toss to combine.
13. Place sheet pans into oven, on separate racks, and bake for 20 minutes.
14. Remove from oven; stir brussels sprouts and rotate sheet pans onto different racks. Continue to bake until brussels sprouts are lightly browned, an additional 10 minutes.
15. Stir brussels sprouts onto one side of the baking sheet.
16. Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender.
17. Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
18. Place sweet potatoes onto the opposite side of the brussels sprouts in a single layer.
19. Place into oven and bake until the marshmallows just start to brown, about 5 minutes.
20. Continue cooking the turkey and stuffing until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, an additional 20-25 minutes. Let rest 5 minutes before slicing.
21. Serve immediately.
Featured Comment
Claire
20 more comments