Description
This Sheet Pan Turkey Dinner is a convenient and flavorful one-pan meal featuring a succulent whole turkey breast roasted to perfection alongside a medley of seasoned mixed vegetables. Easy to prepare and packed with classic herbs and spices, this recipe offers a balanced, wholesome dinner with minimal cleanup.
Ingredients
Scale
Turkey
- 1 whole turkey breast (about 3-4 pounds)
- 1 tablespoon olive oil (for turkey seasoning)
- 1 teaspoon paprika
- Salt and pepper to taste
Vegetables
- 4 cups mixed vegetables (carrots, Brussels sprouts, potatoes, and onions), cleaned and chopped into bite-sized pieces
- 2 tablespoons olive oil (for vegetables)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the turkey and vegetables evenly.
- Prepare the Vegetables: Clean and chop the mixed vegetables (carrots, Brussels sprouts, potatoes, and onions) into bite-sized pieces for even cooking.
- Season the Vegetables: In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, garlic powder, onion powder, dried rosemary, dried thyme, salt, and pepper until evenly coated. Set aside.
- Prepare the Turkey: Place the whole turkey breast on a large sheet pan. Drizzle it with the remaining 1 tablespoon of olive oil and season both sides with paprika, salt, and pepper.
- Arrange on Sheet Pan: Distribute the seasoned vegetables around the turkey breast on the same sheet pan, ensuring even spread for uniform roasting.
- Roast in the Oven: Bake everything in the preheated oven for about 60 minutes, or until the turkey reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Rest the Turkey: Remove the turkey from the oven and let it rest for about 10 minutes to allow the juices to redistribute for moist and flavorful meat.
- Serve: Slice the turkey breast and serve it alongside the roasted mixed vegetables. Garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- Ensure the turkey breast is fully thawed before cooking to promote even roasting.
- You can swap or add other vegetables such as sweet potatoes or green beans based on preference.
- Use a meat thermometer to precisely check the turkey’s internal temperature for safety and perfect doneness.
- Letting the turkey rest after roasting is essential to keep it juicy and tender.
- If you prefer crisper vegetables, spread them out evenly in a single layer on the sheet pan.
