Turkey Breast Sheet Pan Dinner
This Turkey Breast Sheet Pan Dinner is a delicious and super easy Thanksgiving meal option the perfect for a smaller gathering.
Whether you’re planning to enjoy this turkey breast sheet pan dinner for Thanksgiving day or as a way to use up any uncooked turkey in your refrigerator this holiday season, one thing’s for sure – you can’t go wrong with a sheet pan meal! Seriously, it’s as easy as adding all your ingredients onto one sheet pan and setting your oven to cook!
RECIPE TIPS
- I used a large sheet pan (18×13 inch) so that all the food components to this dish could cook on a single layer instead of being overcrowded and cooked on top of each other. This helps everything cook through.
- Covering the turkey and vegetables for the first round of cooking helps to keep the turkey meat moist and the vegetables from burning. Remember to keep the sheet pan uncovered once adding the croutons for the last 10-15 minutes so that everything crisps up.
- I don’t go overboard when it comes to seasoning my turkey. Simple seasoning is better in my opinion which is why I have opted to season just with salt and pepper, powdered garlic and some dried herbs. While I season the turkey breast tenderloins just prior to cooking, you could opt to season your meat for up to 8 hours, storing the turkey in an airtight container in the refrigerator prior to cooking. This is typically referred to as “dry brining” and can seriously increase the overall flavor of the meat.
Turkey Breast Sheet Pan Dinner
- Preheat the oven to 400 degrees F. 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. Pace them in the middle of the baking sheet.
- In a large bowl, toss the sweet potato cubes, onion, celery, and Brussels 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.
WHAT OTHER VEGETABLE OPTIONS WORK WELL IN THIS RECIPE?
- For me, a turkey sheet pan meal is incomplete without some fluffy and crispy potatoes.
- If you prefer other vegetable options in addition to what’s already called for in this recipe and that can also withstand high heat from the oven, then consider using broccoli, bell peppers or cauliflower (either as alternative options or as additions to the potatoes, onion, celery and brussels sprouts).
HOW CAN I DETERMINE WHEN MY TURKEY IS COOKED?
- I recommend using an instant read thermometer that you can insert into the turkey breasts, which should read an internal temperature of 165℉ as an indication that the meat is completely cooked.
- Remember, turkey meat is lean so overcooking it will cause it to turn dry and tough. It doesn’t have the same forgiving fat content that beef has.
SHOULDN’T I LET MY TURKEY MEAT REST A BIT BEFORE SERVING?
- While it’s not called for in this sheet pan recipe, you could allow your turkey breasts to first rest a bit before slicing and serving. Generally, it’s good practice to allow meat to rest so that the juices in the meat can redistribute but it’s totally up to you!
More Thanksgiving Recipes To Try
- Easy Green Bean Casserole
- Sweet Potato Casserole
- Cinnamon Roll Mini Pumpkin Pies
- Roasted Thanksgiving Turkey Recipe
Turkey Breast Sheet Pan Dinner
This Turkey Breast Sheet Pan Dinner is a delicious and super easy Thanksgiving meal option the perfect for a smaller gathering.
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Ingredients
For the turkey
- 2 lbs turkey breast tenderloins
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
For the vegetables
- 1 large sweet potato peeled and cubed
- 1 large sweet onion diced
- 3 stalks celery diced
- 1 pound brussel sprouts halved
- 3 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
- ½ cup dried cranberries
- 1 cup pecan halves
For the croutons
- 3 to 4 cups french bread cubes about ½ loaf
- 4 tablespoons chicken stock
- 3 tablespoons butter melted
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary
- Salt and black 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. Pace 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.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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