Description
This Sheet Pan Thanksgiving Dinner is the easiest way to serve a small turkey dinner with sides. Ready in just an hour and half, this will change your life!
Ingredients
For the turkey:
- 1 turkey breast, boneless, skin on (about 2.5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
For the butternut squash:
- 1 pound butternut squash, peeled and cut into 1-inch cubes
- 1/2 tablespoon olive oil
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
For the Brussels sprouts:
- 1 pound Brussels sprouts, halved
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
For the green beans:
- 1/2 pound green beans, ends trimmed
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375F.
- Use a paper towel to pat the turkey breast completely dry.
- In a small mixing bowl, combine oil, salt, pepper paprika, garlic powder, and Italian seasoning, until combined. Rub the mixture all over the turkey breast and set it aside on a plate for 15 minutes at room temperature. It’s ideal to bring the seasoned turkey to room temperature to achieve more tender and juicier meat.
- Place the turkey breast on the centre of a large half sheet baking pan and bake for 30 minutes.
- While the turkey is cooking, prepare the veggies by tossing the ingredients together in separate mixing bowls.
- For the butternut squash: In a large mixing bowl, toss together butternut squash, oil, balsamic vinegar, Italian seasoning, salt and pepper.
- For the Brussels sprouts: In a medium mixing bowl, toss together sprouts, oil, Italian seasoning, salt and pepper.
- For the green beans: In a medium mixing bowl, toss together green beans, oil, salt and pepper.
- Once the turkey has been roasted for 30 minutes, remove the baking sheet from the oven and carefully arrange the seasoned vegetables around the turkey breast in a single layer. Be careful as the pan will be very hot.
- Return the baking sheet to the oven and continue baking for another 30-35 minutes until the butternut squash is fork tender and the turkey breast is fully through. The internal temperature for the turkey should reach at least 160F as read on a meat thermometer.
- Let the turkey breast sit for 10-20 minutes before slicing. Serve with the vegetables.
Notes
How to store: Store leftovers in an airtight container and refrigerate for up to 4 days.
How to freeze: Spread leftovers on a lined baking sheet and freeze for 2 hours, then transfer into a freezer bag and freeze for up to 3 months. Reheat straight out of the freezer by sautéing until heated through or in the air fryer at 300F until warmed through.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Turkey
- Method: Oven
- Cuisine: American