Sheet Pan Turkey dinner is a complete meal on a single pan, perfect to feed a smaller group!
Section a sheet pan with foil and add in your favorite veggies, some stuffing, and potatoes for the perfect meal all on one pan!
Ingredients :
Stuffing
½ cup finely diced onion
1 rib celery finely diced
⅓ cup butter
¾ teaspoon poultry seasoning
6 cups dry bread cubes about 8 slices of bread
1 tablespoon fresh herbs I used parsley, thyme, and sage
1 ½ to 2 cups chicken broth
salt and black pepper to taste
Turkey
2 pounds boneless turkey breast with skin
2 teaspoons olive oil
¼ teaspoon poultry seasoning
1 tablespoon fresh herbs I used parsley, thyme, and sage
salt and black pepper
Potatoes
1 ½ pounds yellow potatoes
½ onion thinly sliced
1 teaspoon chopped fresh rosemary
½ teaspoon garlic powder
½ cup heavy whipping cream
pats butter to taste
Cranberry Sauce
1 ½ cups cranberries about 6 ounces
½ cup granulated sugar
pinch cinnamon
1 tablespoon orange juice or water
Brussels Sprouts
1 pound Brussels sprouts
2 slices bacon uncooked, chopped
1 teaspoon olive oil
Directions :
Pan
Preheat oven to 375°F.
Line a large 18"x13" sheet pan with Reynolds Wrap® Heavy Duty Foil. Divide the tray into sections using foil. The first section is for the turkey and stuffing, about 8” of the pan. Make the middle section about 5” for the potatoes and the last section will be 5” for the brussels sprouts. Generously spray each section with cooking spray (or use Reynolds Wrap® Non-Stick Foil to keep food from sticking). Set aside.
Stuffing
Cook onion & celery in butter with poultry seasoning over medium-low heat until tender but not browned, about 10 minutes.
Combine bread cubes, onion mixture & herbs in a bowl. Toss with broth, a little bit at a time until bread is moist (but not soggy). You may not need all of the broth. Season with salt and pepper to taste. Set aside.
Turkey
Rub the outside of the turkey breast with oil. Sprinkle with poultry seasoning and fresh herbs and season generously with salt & pepper. Place in the largest section of the pan. Arrange stuffing around the turkey breast and place pats of butter on the stuffing if desired.
Potatoes
Bring a large pot of water to a boil.
Scrub the potatoes and slice ¼″ thick. Boil 5 minutes or just until tender-crisp. During the last minute of cooking, add the sliced onions to the water. Drain well.
Toss the potatoes with rosemary, garlic powder, and salt & pepper. Place in the middle section of the pan. Drizzle with the cream and add pats of butter on top of the potatoes.
Cranberry Sauce
Combine sauce ingredients and place in 1 or two small oven-proof bowls (this will need to expand so allow extra space in the bowl). Cover with foil and nestle the bowls in the sections where you have space.
Brussels Sprouts
Rinse brussels sprouts and drain well. Remove any discolored leaves and cut in half if large. Toss with oil and season with salt & pepper. Set aside (these will be added later in cooking).
Baking
Place the sheet pan in the middle of the oven and bake 25 minutes. Add brussels sprouts and uncooked bacon to the remaining section. Bake an additional 25-35 minutes or until turkey is cooked to 165°F.
Remove from the oven and rest 15 minutes before serving.
While the turkey is resting, remove the foil from the cranberry sauce, stir and transfer to a cool bowl.
Toss Brussels and bacon to combine. Slice the turkey breast and serve.
