Sheet Pan Roasted Turkey with Stuffing and Vegetables
This one-pan Thanksgiving dinner features an herb-roasted turkey breast baked on homemade stuffing, with brown sugar pecan Hasselback sweet potatoes and roasted Brussels sprouts.
Servings: 6
Calories: 750kcal
Ingredients
For the turkey
- 3 pound bone-in turkey breast skin on (1 split breast)
- 1 tablespoon olive oil
- 1 tablespoon fresh sage chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley chopped
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the stuffing
- 6 cups dried bread cubes see notes
- 3 tablespoons butter
- 1 small yellow onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 1½ cups unsalted chicken stock or turkey stock
- 1 tablespoon fresh sage chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh parsley chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg beaten
For the sweet potatoes
- 4 small to medium sweet potatoes
- 2 tablespoons butter melted
- 4 tablespoons brown sugar divided
- ¼ teaspoon ground cinnamon
- 3 tablespoons pecans finely chopped
For the Brussels sprouts
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Prepare the stuffing
- Preheat the oven to 375°F. Melt the butter in a pot over medium heat. Add the onion, celery, and carrot and cook for about 5 minutes, until softened. Remove from the heat and stir in the stock, herbs, salt, and pepper. Let the mixture cool.
- Beat the egg in a large mixing bowl, then add the bread cubes and pour in the vegetable and stock mixture. Toss until all the bread is moistened.
- Spread the stuffing in an even layer over about ⅓ of a rimmed half sheet pan (18x13 inches). Line the rest of the pan with foil and fold up the edge next to the stuffing to make a divider.
Roast the turkey
- Rub the turkey breast with the olive oil and season it with the salt, pepper, and herbs.
- Set the turkey on top of the stuffing and place the pan in the oven.
Prepare the sweet potatoes
- Scrub the sweet potatoes and pat them dry. Starting about 1 inch from one end and stopping 1 inch from the other, cut ¼-inch slices crosswise, stopping about ¼ to ½ inch from the bottom. Chopsticks laid on either side make a good guide.
- Stir together the melted butter, 2 tablespoons of the brown sugar, and the cinnamon. After the turkey has roasted for about 10 minutes, remove the pan and arrange the sweet potatoes on the foil, leaving room for the Brussels sprouts. Spoon the butter mixture over the sweet potatoes, sprinkle with the pecans, cover loosely with foil, and return the pan to the oven.
Prepare the Brussels sprouts
- Toss the Brussels sprouts with the olive oil, salt, and pepper. Fold a small sheet of foil into a tray that fits the open section of the pan. About 30 minutes before the turkey should be done, add the sprouts to the pan and return it to the oven.
Finish and serve
- Roast until the thickest part of the turkey reaches 165°F, about 1¼ hours total. Transfer the turkey to a cutting board, tent loosely with foil, and rest for 10 to 15 minutes.
- Uncover the sweet potatoes and sprinkle with 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.
- Cut the turkey away from the bone and slice it about ¼ inch thick. Serve with the stuffing and vegetables.
Notes
- Bread cubes: To make your own, dry bread slices on a wire rack in a 200°F oven for 30 to 45 minutes, flipping halfway, then cut into small cubes. Store-bought cubes like Pepperidge Farm also work, but they're pre-seasoned, so you may want to reduce the herbs and salt.
- Turkey size: Adjust the roasting time by about 15 minutes per pound for a larger or smaller breast, and always cook to 165°F. The stuffing under the turkey should also reach 165°F.
- Make-ahead: Dry the bread cubes up to 2 days ahead and mix the stuffing up to 1 day ahead. Refrigerate the stuffing and let it sit out for 30 minutes before baking.
- Gravy: The stuffing absorbs the drippings, so make a quick gravy without drippings (see the post) or use my make-ahead turkey gravy.
- Storage: Refrigerate leftovers for 3 to 4 days. Reheat covered with a splash of broth at 325°F until the turkey reaches 165°F.
Nutrition
Calories: 750kcal | Carbohydrates: 61g | Protein: 52g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 185mg | Sodium: 1360mg | Fiber: 9g | Sugar: 18g