Roast Turkey Breast Dinner - Sheet Pan Thanksgiving Dinner

roast turkey breast being sliced on sheet pan with sides around it

5 from 1 vote

Roast Turkey Breast Dinner - Sheet Pan Thanksgiving Dinner

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!

Course Main Dish

Cuisine American

Keyword roast turkey bereast, sheet pan thanksgiving

Prep Time 45

Cook Time 1 15

Servings

Calories 1066kcal

Author Trish - Mom On Timeout

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.

Tools Needed

Half Sheet Pan | Instant Read Thermometer

Nutrition