Description
A simple and delicious Sheet-Pan Thanksgiving Dinner featuring tender roasted turkey breast tenderloin surrounded by a colorful mix of baby potatoes, carrots, and Brussels sprouts. This one-pan meal combines rich fall flavors with the convenience of easy prep and cleanup, making it ideal for small holiday gatherings. Brightened with fresh herbs, garlic, and lemon zest, it delivers a perfectly balanced and impressive festive centerpiece.
Ingredients
Scale
Meat
- 1 to 1.5 pounds turkey breast tenderloin
Vegetables
- 12 ounces baby potatoes, washed and halved if large
- 3 medium carrots, peeled and cut into uniform pieces
- 12 ounces Brussels sprouts, trimmed and halved if large
Seasonings & Herbs
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons fresh thyme, chopped
- 3 garlic cloves, peeled
- 1 teaspoon lemon zest
- Juice of 1 lemon (about 2 tablespoons)
- Salt, to taste (about 1 teaspoon)
- Freshly cracked black pepper, to taste (about ½ teaspoon)
Instructions
- Prepare the ingredients: Preheat your oven to 425°F (220°C). Wash and dry the baby potatoes and Brussels sprouts, trimming ends and cutting larger veggies into similar sizes for even roasting. Peel and slice the carrots to match the size of other vegetables. Pat the turkey breast dry with paper towels, then season generously with salt, pepper, lemon zest, and half of the chopped fresh rosemary and thyme.
- Arrange everything on the sheet pan: Spread the vegetables evenly across a large rimmed baking sheet to avoid steaming. Nestle the seasoned turkey breast tenderloin in the center. Drizzle olive oil over both the vegetables and turkey, then toss the vegetables lightly to coat. Scatter garlic cloves and the remaining herbs on top for added aroma and flavor.
- Roast until golden and cooked through: Place the sheet pan in the preheated oven and roast for 25 to 30 minutes. Halfway through cooking, gently stir the vegetables and turn the turkey to ensure even cooking and browning. The turkey is done when it reaches an internal temperature of 165°F (74°C) and the vegetables are tender with crispy edges.
- Rest and finish with lemon juice: Remove the sheet pan from the oven and allow the turkey to rest for 5 to 10 minutes before slicing. Squeeze fresh lemon juice over the entire dish to add a bright, fresh finish that balances the richness of the roast.
Notes
- Choose similar-sized vegetables for even roasting and consistent texture.
- Pat turkey and vegetables dry before seasoning to promote browning and crispiness.
- Use a meat thermometer to check the internal temperature of turkey for perfectly cooked, moist meat.
- Do not overcrowd the pan; leave enough space for heat to circulate and ensure crispy edges.
- Let turkey rest after roasting to retain juices and improve tenderness.
- For extra fresh flavor and color, add some fresh herbs after roasting just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Sheet pan dinner, Thanksgiving turkey, roasted vegetables, one pan meal, easy holiday dinner, gluten free, turkey breast, fall recipe
