Sheet Pan Turkey Dinner

This sheet pan turkey dinner is the perfect dish for small gatherings. Packed with roast turkey, veggies, and a delicious stuffing, you’ll want to go for seconds.

Turkey Dinner

A roasted dinner does not need to be exclusively for big gatherings and special occasions like Thanksgiving and Christmas.

When I am in the mood to cook on a Sunday, I love to do all the things. So that means meat, veggies, and stuffing. And of course, a dessert to finish it all off. It is mandatory in my books. I enjoy making this Texas Sheet Cake Recipe.

If you love trying different cooking techniques. Try this Chicken Brine Recipe, you’ll get such a juicy chicken. So worth the extra effort. I love trying new things in the kitchen and love seeing the results.

Why Make This Recipe

• Minimal clean up – Sheet pan makes a wonderful lunch or dinner to make for a small gathering. You’ll also have far fewer pots, pans, and dishes to clean thanks to making it all in a sheet pan.
• Perfect for small gatherings – We love a cooked Sunday meal more often than not. So this is a great option when we want a small family dinner or lunch.
• You can change it up – Change up the turkey for chicken, prefer other veggies, then add them in. You can also change up the seasoning and herbs.

What’s Needed

Turkey:

• Turkey breast – One 2-pound turkey breast is perfect for this sheet pan dinner. You can use skin-on or skinless, depending on your preference. I used skin-on turkey, and you can also make this dish with chicken.
• Turkey legs (optional) – Add 1-2 legs if you want a little extra meat or if someone at your table insists on a drumstick!
• Butter – This helps keep the turkey juicy and adds rich flavor.
• Chopped herbs – I’ve used chopped sage, rosemary, and thyme. You can swap in parsley or oregano, too.
• Poultry seasoning – It’s a blend of dried herbs and spices of sage, thyme, marjoram, rosemary, and nutmeg. I used a ready-made blend, but you can make your own blend.

For the stuffing:

• Dried, crumbled bread – You can use your favorite stuffing bread or even a pre-made mix like Stovetop or Pepperidge Farm.
• Butter – Helps to bind the stuffing and adds that buttery goodness.
• Egg – A large egg to help hold everything together.
• Chopped herbs – I have used sage, rosemary, and thyme.

For sweet potatoes:

• Sweet potatoes – 2 large ones. If they’re really big, microwave them for 3–5 minutes first to help them cook evenly. This is called parbaking.
• Butter – Cut into thin slices to tuck between the potato slices.
• Brown sugar – This is for a little sweetness.
• Cinnamon – 1 teaspoon to round out those cozy fall flavors.

Ingredients for the Brussels sprouts:

• Brussels sprouts – Don’t skip trimming the ends for the best texture. Leftovers can be made into this Brussel Sprout Pasta.
• Olive oil – 1 tablespoon to help them roast up nice and crispy.

For the asparagus:

• Asparagus – Ends trimmed off.
• Olive oil – To coat the asparagus.

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How To Make This

I’ll take you step by step through the prep process. Get the full ingredients list and instructions from the recipe card below.

1. Preheat your oven to 375 degrees F. Grease a large baking sheet.

Prep the turkey: 

1. Combine the softened butter, chopped herbs, poultry seasoning, garlic powder, paprika, salt, and pepper.
2. Spread the butter mixture all over all sides of the turkey breast and legs (if cooking).
3. Place the turkey onto one side of the baking sheet. 

Prepare the stuffing:

1. Place the dried bread crumbles into a mixing bowl.
2. Melt the butter in the microwave or over the stovetop, and pour it over the bread cubes.
3. Beat the egg in a small bowl, then pour it over the bread cubes. 
4. Add the herbs, garlic powder, salt, and pepper.
5. Toss to combine, then spoon the mixture onto the baking sheet beside the turkey.
6. Bake for 25 minutes.

Prep sweet potatoes:

1. Rinse and pat the sweet potatoes dry.
2. Cut slices about ½-inch apart and ⅔ of the way deep into the sweet potatoes to resemble Hasselback potatoes. 
3. Remove the baking sheet from the oven and place the sweet potatoes onto the sheet.
4. Slice the butter into thin slices and place them between sections of the sweet potatoes.
5. Top with the brown sugar and butter.
6. Return the sheet pan to the oven and bake for another 25 minutes.

Prepare the Brussels sprouts and asparagus:

1. In separate bowls, drizzle olive oil over the sprouts and asparagus. 
2. Sprinkle with salt & pepper, then toss to combine.
3. Remove the baking sheet from the oven again, and arrange the sprouts and asparagus alongside the rest of the ingredients.
4. Roast for another 25 minutes, or until the turkey has reached an internal temperature of 165 degrees F when checked with a meat thermometer.

To serve:

1. Top the sweet potatoes with marshmallows and return to the oven for 5-10 minutes, or until browned.
2. Slice the turkey and cut the sweet potatoes into two halves each.
3. Serve on four plates along with whatever turkey dinner accompaniments you enjoy.

Recipe Tips And Variations

Making a full turkey dinner can be overwhelming if it’s your first time, so see some tips and variations below.

• Foil and tent each portion. To make cleanup easier and ensure that each element cooks well without burning or overbaking, you can use foil to line the pan and tent each portion of the meal. You may especially want to consider doing this with your stuffing to ensure that it doesn’t dry out or brown too quickly.
• Wetter stuffing. Add ¼-½ cup of stock to the mixture.
• Textured stuffing. To add additional texture and flavor to your stuffing, consider adding chopped carrots and celery.
• Amp up your herb mix. You can also use chopped parsley and fresh oregano in your herb mix.

Storage

• Make ahead – You can prepare the herb butter, chop the veggies, and assemble the stuffing a day in advance. I suggest you store everything in separate airtight containers in the fridge until you’re ready to cook.
• Store – Store leftovers covered in the fridge for 3-4 days.
• Freeze – Leftover cooked turkey and stuffing freeze well. Let them cool and then wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven. Avoid freezing the roasted veggies; they tend to go mushy.

Similar Recipes To Try

Serve with turkey or chicken gravy, cranberry sauce, dinner rolls, and your favorite pie for a complete feast. And complete the meal with:

• Christmas Chicken
• Smothered Green Beans
• Instant Pot Baby Potatoes

Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu

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