Cooking for an intimate group this Thanksgiving? This turkey breast sheet pan dinner may be non traditional but it’s easy to make and a total crowd pleaser!
For the second year in a row, I’m hosting Thanksgiving. Mostly due to the fact that we have a newborn baby and don’t want to travel several hours away to my husband’s family. Instead, they’ll all be coming here. I say all, but it’s just his parents and then his sister, her husband and 2 kids. So it’s not a huge crowd as Thanksgiving dinners go.
And while a whole turkey may be the traditional route, for the past few years we have opted for a slightly non-traditional Thanksgiving dinner by cooking a turkey breast instead. We always cut the turkey before bringing it to table anyway (and no one ate the dark meat!) so the big bird was a bit of a waste.
Looking for More Easy Thanksgiving Dinner Ideas?
- 15 Minute Homemade Cranberry Sauce
- The Best Ever Sausage Stuffing Recipe
- No-Fail Flaky Pie Crust
- Delicious Apple Cinnamon Rolls
- Easy Pumpkin Muffins
My one-pan turkey dinner is an absolute crowd pleaser that I have perfected over the past 4 or 5 times of making it. You can use one small (2lb) turkey breast to feed 8 or so people or double it to feed a larger crowd. We usually just do the 2lb one and still have some leftovers!
Watch me make my turkey dinner from start to finish in this video
The turkey breast is smothered in a delicious butter mixture that makes the most delicious turkey gravy you’ve ever tasted. And because the vegetables are cooking in the same pan, they get all that deliciousness all over them, too!
There’s minimal prep involved in all of this, too, which is another reason I love it so much. Make the butter mixture, put it on the turkey, cut the veggies and throw in some pre-washed baby potatoes. There’s some cooking time in between but all-in-all, it’s a very simple but oh-so-delicious Thanksgiving turkey dinner (or sheet pan Christmas dinner!)
One-Pan Roast Turkey Breast & Veggies Thanksgiving Dinner
- 6 tbsp unsalted butter at room temp
- 4 cloves garlic crushed
- 2 tbsp Dijon mustard
- zest of 1 lemon
- 1 2lb turkey breast (deboned)
- 1 lb medium shallots
- 1 tsp olive oil
- 1lb baby potatoes (pre-washed, bagged)
- 5-6 carrots
- 3 parsnips
- 1 cup beef stock
- 2 tbsp flour or cornstarch
- Heat oven to 425°F.
- Using a vegetable peeler, remove 6 strips of lemon zest, making sure to avoid the white pith. Thinly slice each strop crosswise.
- In a small bowl, combine the butter, garlic, dijon mustard, lemon zest and ½ tsp. each of salt and pepper. Then set aside.
- Remove skin from turkey breast. Rub butter mixture all over and place skin back on top.
- Form into a log shape and wrap with butcher's twine to secure.
- In another bowl, toss shallot with olive oil and ¼ tsp. each of salt and pepper. Arrange in the center of a large rimmed baking sheet or roasting pan.
- Place turkey on top of the shallots. Roast for 45 minutes.
- Meanwhile, chop carrots in half across the middle, then each half into 2 or 3 strips lengthwise. Repeat with parsnips.
- Remove turkey from oven and transfer to cutting board.
- Add carrots, potatoes and parsnips to baking sheet along with 1/2 tsp each of salt and pepper. Toss with shallots and pan gravy.
- Place turkey back on top. Return to oven and and roast until turkey registers 165°F and vegetables are browned and tender, 30-45 minutes more.
- Transfer to a clean cutting board and allow to rest for atleast 10 minutes before serving.
- Remove vegetables and place in a dish.
- Transfer pan juices to a pot (or put the roasting pan on the stovetop), add 1 cup of beef stock and 2 tbsp. of flour. Heat on medium-heat, whisking until gravy is free of lumps. Thicken with more flour or cornstarch as needed.