Sheet Pan Roasted Turkey with Stuffing and Vegetables
This one pan Thanksgiving meal features herb roasted turkey breast with flavorful stuffing, brown sugar and pecan topped hasselback sweet potatoes, and roasted Brussels sprouts.
Set your bread slices on a wire rack in a rimmed baking sheet the dry them in a 200°F oven for 30 to 45 minutes. Then cut into small cubes and set aside.
While the bread is drying, melt 3 tablespoons of butter in a pot over medium heat then add the diced onion, celery, and carrots and cook for around 5 minutes until the vegetables are softened. Remove from heat, then add the chicken stock, salt, pepper, and chopped herbs.
Beat the egg in a large mixing bowl the add the bread cubes and pour in the vegetable and stock mixture. Toss until combined then spread the stuffing in an even layer on about ⅓ of the sheet pan. Line the other ⅔ of the pan with foil and fold up the end next to the stuffing to make a lip to divide the sheet pan.
Prepare the Turkey
Preheat the oven to 375°F. Pour 1 tablespoon of olive oil over the turkey breast and rub to coat. Season with Kosher salt, pepper, and herbs.
Set the turkey breast on top of the stuffing and place in the oven.
Prepare the Sweet Potatoes
Wash the sweet potatoes to remove any dirt, then dry with a towel. Lay a potato on a cutting board horizontally. Beginning about 1 inch from the end and stopping 1 inch from the opposite end, make ¼ inch slices going almost all the way through but stopping around ¼ to ½ inch from the bottom. A set of wooden chopsticks set on each side of the sweet potato works well as a guide for stopping your knife. Repeat with the remaining sweet potatoes.
Melt 2 tablespoons of butter then combine with 2 tablespoons of brown sugar and ¼ teaspoon of cinnamon. Pour or spoon the mixture over the sweet potatoes then sprinkle on the chopped pecans. Remove the sheet pan from the oven and add the sweet potatoes, leaving an open area for your brussels sprouts. Cover the sweet potatoes loosely with foil then return the sheet pan to the oven.
Prepare the Brussels Sprouts
Trim the stem ends off of the sprouts and remove any damaged or discolored leaves. Then slice them in half lengthwise.
Toss the sprouts with 2 tablespoons of olive oil and salt and pepper then remove the sheet pan from the oven. With a small sheet of foil, fold up the edges to make a little tray to fit the open section of the pan then add the Brussels sprouts to that and return the pan to the oven.
When the turkey reaches and internal temperature of 165°F remove it from the pan and transfer to a cutting board. Tent loosely with foil and allow to rest for 10-15 minutes before slicing. While you have the pan out, remove the foil covering the sweet potatoes and sprinkle on the remaining 2 Tablespoons of brown sugar. If the stuffing is getting too brown cover it with foil. Return the pan to the oven while the turkey rests.
Slice the turkey into thin slices, around ¼ inch thick then remove the vegetables and stuffing from the oven and serve.