Sheet Pan Thanksgiving Dinner

Close up of a Thanksgiving dinner on a sheet pan: turkey breast, dressing, potatoes, and asparagus.

Sheet Pan Thanksgiving Dinner

Cooking a smaller dinner for Thanksgiving? You love this sheet pan Thanksgiving dinner with turkey breast, stuffing, potatoes, and asparagus all cooked on one pan. So delicious and such an easy clean up!

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings servings

Calories 1406kcal

Author Rachel Gurk

Equipment

Ingredients

Turkey

2 lb. boneless skin-on turkey breast, thawed
2 tablespoons unsalted butter, softened
2 teaspoons fresh sage, chopped
2 cloves garlic, minced (about 1 teaspoon)
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 tablespoon olive oil

Roasted Yukon Gold Potatoes

3 large Yukon gold potatoes, peeled and cut into 1” cubes
1 teaspoon olive oil
½ teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
¼ cup grated Parmesan cheese

Herb Dressing

1 large egg, beaten
3/4 cup chicken stock (or turkey stock, if you have it)
4 cups (1/2 loaf) cubed stale French or sourdough bread (¾” cubes)
1/2 cup diced carrot (one large carrot)
1/2 cup diced celery, (one stalk)
1/4 cup diced yellow onion (about 1/2 of a medium onion)
3 tablespoons unsalted butter, melted
2 cloves garlic, chopped (about 1 teaspoon)
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
Kosher salt and coarse ground black pepper, to taste

Garlic Roasted Asparagus

1/2 pound fresh asparagus
1 teaspoon olive oil
2 cloves garlic, minced (about 2 teaspoons)
Kosher salt and coarse ground black pepper, to taste

Instructions

Par-bake the turkey breast:

Preheat your oven to 375ºF.
Pat the turkey dry with a paper towel and lightly lift the skin from the breast— but don’t remove it entirely.
In a small bowl, combine the butter, sage, garlic, salt, and pepper. Rub the mixture over the breast meat, under the skin, and then place the skin back on top of the butter. Drizzle the olive oil over the outside of the turkey.
Place turkey breast on a large sheet pan and bake in a preheated oven for 50 minutes.

Assemble the sides:

While the turkey bakes, assemble the sides as follows:
Combine the potatoes, olive oil, Parmesan, salt, and pepper in a large bowl. Set aside.
Combine all of the herb dressing ingredients in a large bowl. Set aside.
Combine the garlic roasted asparagus ingredients in a small bowl. Set aside.

Finish baking:

Increase the oven temperature to 400ºF.
Remove the turkey from the sheet pan. Arrange the dressing in a single layer on half the sheet pan. Arrange the potatoes on the other side of the sheet pan in a single layer. Place the turkey on top of the dressing. Bake for an additional 20 minutes.
Remove from oven and check the internal temperature of the turkey using an instant-read food thermometer. It should be at 165ºF. (see notes)
Remove to a plate, tent with foil, and let rest.
Stir the dressing and potatoes. Place the asparagus on top of the potatoes. Roast for an additional 10 minutes, or until asparagus is crisp-tender.
Slice turkey and serve with sides.

Notes

Use an instant read thermometer to gauge your turkey’s doneness— undercooking your turkey could cause food borne illness and overcooking your turkey will cause it to be dry.
If you don’t have stale bread, place the bread on a separate sheet pan and bake it 5-10 minutes during the turkey par-bake to dry it out.
If desired, substitute a whole chicken for the turkey breast. Sweet potatoes or another potato variety can be substituted for the Yukon gold potatoes. Green beans are a good substitute for asparagus.

Nutrition