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sheet pan Thanksgiving dinner

One-Pan Roast Turkey Breast and Veggies Thanksgiving Dinner

Don't stress over a big Thanksgiving dinner with this one-pan roasted turkey breast and vegetables spread! Simple, elegant, easy, and unbelievably delicious, this one-pan Thanksgiving dinner is perfect for an intimate holiday gathering (or even a lovely Sunday dinner).
Course Main Course
Cuisine American
Keyword roasted root vegetables, thanksgiving, turkey breast
Prep Time 1 hour
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 6 servings
Calories 320kcal
Author Jenna Shaughnessy


  • 6 tablespoons unsalted butter at room temp
  • 4 cloves garlic crushed
  • 2 tablespoons Dijon mustard
  • zest of 1 lemon
  • salt
  • pepper
  • 1 2lb turkey breast deboned
  • 1 lb medium shallots
  • 1 teaspoon olive oil
  • 1 lb baby potatoes pre-washed, bagged
  • 5-6 carrots
  • 3 parsnips
  • 1 cup beef stock
  • 2 tablespoon 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 strip 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 ½ teaspoon 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 tablespoons of flour. Heat on medium-heat, whisking until gravy is free of lumps. Thicken with more flour or cornstarch as needed.


Need to feed more people, keep the rest of the recipe the same, but use 2 (2-lb) turkey breasts and sandwich them together to create a log shape, so that one thick side and one thin side are together (to ensure even roasting). Secure with butcher's twine and roast the first time for 60 minutes and approximately 45 minutes the second time.  This should feed closer to 8 - 10 people.
Don't be afraid to play with the amount of vegetables, either. Add more or less depending on how many people you're serving.


Calories: 320kcal | Carbohydrates: 49g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 1113mg | Fiber: 10g | Sugar: 13g | Vitamin A: 8842IU | Vitamin C: 38mg | Calcium: 95mg | Iron: 2mg