Turkey, cornbread dressing, Brussels sprouts and sweet potatoes all on ONE SHEET PAN! Thanksgiving has never been easier or more delicious! This Roast Turkey Breast dinner is perfect for smaller gatherings or Sunday night! Love easy sheet pan dinners? Try my Baked Salmon with Honey Dijon Glaze and this delicious sheet pan Greek Chicken!
I’ve been sharing amazing recipes for Thanksgiving the past few weeks but this will be my last one – and it’s a doozie! If your Thanksgiving gathering is going to be on the small side, think 4 to 6 people, I have the perfect Thanksgiving dinner for you!
This sheet pan turkey dinner is also great any time of year!
The entire meal is cooked on sheet pan making clean up a breeze! This recipe has the turkey, cornbread dressing, roasted sweet potatoes (sweet and savory options) and roasted Brussels sprouts. It’s incredible!
Favorite Side Dishes
If you’re looking for a few quick additional sides, here are some of our favorites:
Roast Turkey Breast
Not only is this the perfect Thanksgiving meal, it also is great for weekends! The roast turkey breast is juicy and succulent and so delicious thanks to the herb-citrus compound butter that gets stuffed under the skin.
This recipe features a lot of the same flavors that I used in this Citrus Herb Roast Turkey Breast recipe and Crockpot Turkey Breast recipe. The citrus and herbs go so well together!
What You’ll Need
This recipe has a looooong ingredients list but if you take a few minutes to read through it and familiarize yourself with the instructions, this is going to be the easiest Thanksgiving ever.
This recipe is great because you do things in order and nothing requires a lot of prep time. First you tackle the turkey breast and while that’s roasting, you’ll want to prep the sides.
You’ll also notice that there are a lot of repeat ingredients that get used multiple times like thyme, garlic and olive oil.
Here’s what you’ll need for each component of this recipe:
For the Roast Turkey Breast
- 1 boneless skin-on turkey breast (about 2 to 3 pounds) *see notes* (a bone in turkey breast can also be used but it will need more baking time(
- butter, softened
- fresh thyme, chopped
- garlic cloves, minced (about 1 teaspoon)
- orange zest
- olive oil
- salt and pepper
For the Roasted Sweet Potatoes
- sweet potatoes, peeled and cut into 1” cubes
- olive oil
- fresh thyme, chopped
- salt
- Parmesan
For the Roasted Brussels Sprouts
- fresh Brussels sprouts, halved and with outer leaves removed
- olive oil
- garlic cloves, minced (about 2 teaspoons)
- salt and pepper, to taste
For the Cornbread Dressing (Cornbread Stuffing)
- egg, beaten
- chicken stock (or turkey stock, if you have it!)
- stale cornbread in ¾” cubes – about 4 cups – I use my cornbread recipe and bake it the day before. You won’t need the entire batch for this recipe.
- carrot, chopped (about ¼ cup)
- celery, chopped (about ¼ cup)
- yellow onion, chopped (about 2 tablespoons)
- butter, melted
- olive oil
- garlic cloves, chopped (about 1 teaspoon)
- fresh thyme, minced
- fresh sage, minced
- salt and pepper, to taste
There are three main components to this recipe.
- Preparing the turkey breast and pre-baking – it takes a bit longer than the sides.
- Preparing the sides.
- Adding the sides to the sheet pan and baking.
I’m going to break this all down for you step by step. Here we go!
How To Roast a Turkey Breast
Par-Bake the Turkey— 1.5 hours before you plan to eat
- Preheat your oven to 375F.
- Prepare the compound butter and rub over the top over the turkey, under the skin.
- Rub the breast on all sides with olive oil, salt, and pepper.
- Place the breast, skin side up, on a sheet pan. Bake for 15 minutes if your turkey is thawed or 30 minutes if your turkey is frozen or partially frozen.
Prepare the Sides— 1-1.5 hours before you plan to eat
- In a large bowl, combine the sweet potatoes, olive oil, thyme, and salt. Do not add the parmesan yet. Set aside.
- In a large bowl, combine all of the Brussel sprout ingredients. Set aside.
- In a large bowl, combine all of the cornbread dressing ingredients. Set aside.
Add the Sides & Bake— 1 hour before you plan to eat
- Remove the turkey breast from the sheet pan and set aside. Dump the cornbread dressing onto 1/2 the sheet pan and pat it into a brick that is approximately 1” tall.
- Set the turkey breast on top of the dressing.
- On 1/4 of the sheet pan, add the sweet potatoes and spread them into an even layer.
- On the remaining 1/4 sheet pan, add the Brussel sprouts and spread them into an even layer.
- Bake for an additional 30-40 minutes, or until the turkey breast reaches 165F on an instant read thermometer. Flip or stir the veggies and cornbread dressing half way through cooking (after 30 minutes).
- Top the sweet potatoes with grated Parmesan and serve immediately.
Recipe Notes
- I typically leave my turkey breasts to thaw in the refrigerator 1-2 days before I plan to use them. They will be mostly thawed— but usually not entirely. That’s okay!
- If you prefer a more traditional sweet potato, omit the parmesan and thyme and substitute 1/2 teaspoon ground cinnamon. Then, top the sweet potatoes with maple syrup and marshmallows.
- I used my homemade cornbread recipe but you can use a cornbread mix or use store-bought cornbread.
More Thanksgiving Recipes
How To Make Roast Turkey Breast Dinner
Roast Turkey Breast Dinner - Sheet Pan Thanksgiving Dinner
Ingredients
For the Turkey
- 2 to 3 pounds boneless skin-on turkey breast
- 2 tablespoons butter softened
- 2 teaspoons fresh thyme chopped
- 2 garlic cloves minced (about 1 teaspoon)
- 1 teaspoon orange zest
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
For the Savory Sweet Potatoes (*see notes below for a sweet option)
- 2 large sweet potatoes peeled and cut into 1” cubes -
- 1 teaspoon olive oil
- 1 teaspoon fresh thyme chopped
- ½ teaspoons salt
- ¼ cup grated Parmesan cheese
For the Cornbread
- 1 egg beaten
- 1 cup chicken stock or turkey stock, if you have it!
- 4 cups cornbread cut in ¾” cubes, day old or toasted cornbread works great
- 1 large carrot peeled and chopped (about ¼ cup)
- 1 stalk celery chopped (about ¼ cup)
- ½ yellow onion chopped (about 2 tablespoons)
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 2 garlic cloves chopped (about 1 teaspoon)
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh sage minced
- salt and pepper to taste
For the Roasted Brussels Sprouts
- 1 pound fresh Brussels sprouts halved and outer leaves removed
- 1 tablespoon olive oil
- 2 garlic cloves minced (about 2 teaspoons)
- salt and pepper to taste
Instructions
Par-Bake the Turkey— 1.5 hours before you plan to eat
- Preheat your oven to 375F.
- Remove the turkey from the the mesh bag it comes in and gently lift the skin from the breast— but make sure not to remove it entirely.
- In a small bowl, combine the softened butter, thyme, garlic, and orange zest. Rub the mixture all over the top of the turkey breast and place the skin back over the breast (on top of the butter mixture).
- Rub the breast on all sides with olive oil, salt, and pepper.
- Place the breast, skin side up, on a sheet pan. Bake for 15 minutes if your turkey is thawed or 30 minutes if your turkey is frozen or partially frozen.
Prepare the Sides— 1-1.5 hours before you plan to eat
- In a large bowl, combine the sweet potatoes, olive oil, thyme, and salt. Do not add the Parmesan cheese yet. Set aside.
- In a large bowl, combine all of the cornbread dressing ingredients. Set aside.
- In a large bowl, combine all of the Brussels sprout ingredients. Set aside.
Add the Sides & Bake— 1 hour before you plan to eat
- Remove the turkey breast from the sheet pan and set aside. Dump the cornbread dressing onto 1/2 the sheet pan and pat it into a brick that is approximately 1” tall. Set the turkey breast on top of the dressing.
- On 1/4 of the sheet pan, add the sweet potatoes and spread them into an even layer.
- On the remaining 1/4 sheet pan, add the Brussel sprouts and spread them into an even layer.
- Bake for an additional 30 to 40 minutes, or until the turkey breast reaches 165F on an instant read thermometer. Flip the veggies and dressing half way through cooking (after 30 minutes).
- Top the sweet potatoes with grated Parmesan and serve immediately.
Notes
- I typically leave my turkey breasts to thaw in the refrigerator 1-2 days before I plan to use them. They will be mostly thawed— but usually not entirely. That’s okay!
- If you prefer a more traditional sweet potato, omit the parmesan and thyme and substitute 1/2 teaspoon ground cinnamon. Then, top them with maple syrup and marshmallows.
- I used my homemade cornbread recipe but you can use a cornbread mix or use store-bought cornbread.
chinnaddington says
Your writing is as delicious as your recipes! Thank you for your thoughtfulness!
Elisa Auborn says
I did not see the recipe for cheesy funeral potatoes.
I just joined so will understand better as I go along. Thank you