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Sheet Pan Thanksgiving Meal

Sheet Pan Thanksgiving Meal

This sheet-pan Thanksgiving meal combines a herb-buttered boneless turkey breast with juicy meat, maple-buttered roasted sweet potatoes topped with pecans and marshmallows, savory sourdough stuffing, and crisp-tender garlicky green beans. It streamlines the holiday by cooking the turkey and all sides on a single half sheet pan and is timed for a small gathering.
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Prep Time:45 minutes
Cook Time:1 minute
Total Time:2 minutes
Course: Main
Keyword: sheet-pan, Thanksgiving, Turkey

Equipment

  • 1Half Sheet Pan

Ingredients

  • 1 boneless skin-on turkey breast about 2 pounds; see notes
  • 2 tablespoons butter softened
  • 2 teaspoons fresh rosemary chopped
  • 2 garlic cloves minced (about 1 teaspoon)
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 large large sweet potatoes cleaned but not peeled
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 cup mini marshmallows
  • 1/4 cup pecans toasted
  • 1 egg beaten
  • 1/2 cup chicken stock
  • 4 cups stale sourdough bread 3/4 inch cubed, about 1/2 loaf
  • 1/4 cup carrot chopped; about 1 large carrot
  • 1/4 cup celery chopped; about 1 large celery stalk
  • 1 shallot chopped
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • 1 teaspoon fresh sage minced
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 pound fresh green beans
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • Kosher salt to taste
  • Black pepper to taste

Instructions

  1. Preheat oven to 375 degrees F.
  2. Pat the turkey dry with paper towels.
  3. In a small bowl, combine the softened butter, chopped fresh rosemary, and minced garlic.
  4. Very gently lift the turkey skin from the breast (do not remove it completely) and rub the herb butter evenly under the skin.
  5. Drizzle 1 tablespoon olive oil over the turkey breast and season with 2 teaspoons kosher salt and 1 teaspoon black pepper.
  6. Place the turkey on a half sheet pan and par-bake: 15 minutes if completely thawed, 20–25 minutes if partially frozen, or 30 minutes if fully frozen.
  7. Clean and dry the sweet potatoes (do not peel).
  8. Pierce each sweet potato about 10 times with a fork.
  9. Par-cook the sweet potatoes in the microwave for 4 minutes, flipping them after 2 minutes.
  10. Drizzle the par-cooked sweet potatoes with 1 teaspoon olive oil, sprinkle with 1/2 teaspoon kosher salt and black pepper, then wrap each potato in aluminum foil and set aside.
  11. In a large bowl, whisk together the beaten egg and 1/2 cup chicken stock until combined.
  12. Add the stale sourdough bread cubes, chopped carrot, chopped celery, chopped shallot, 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 2 minced garlic cloves, minced thyme, minced rosemary, minced sage, and salt and pepper to taste; toss gently to combine, taking care not to break the bread cubes.
  13. Set the stuffing mixture aside to allow the bread to absorb the liquid (about 10–30 minutes, see notes).
  14. Clean, trim, and pat the green beans dry.
  15. Toss the green beans with 1 tablespoon olive oil, 2 minced garlic cloves, and salt and pepper to taste; set aside.
  16. Increase oven temperature to 400 degrees F.
  17. Remove the turkey from the sheet pan.
  18. Spread the stuffing in a single layer no larger than 1" on one side of the sheet pan and place the wrapped sweet potatoes on the other side.
  19. Return the turkey to the remaining space on the sheet pan and bake for 30 minutes.
  20. Remove the sweet potatoes from the oven, slice each lengthwise and place cut side up on one quarter of the sheet pan.
  21. Gently scrape the inside of each sweet potato to create a well.
  22. Combine 3 tablespoons melted unsalted butter, 1 tablespoon maple syrup, and 1 teaspoon ground cinnamon and drizzle over the cut sweet potato halves; top with 1/4 cup toasted pecans (if using) and 1/2 cup mini marshmallows.
  23. Stir the stuffing and place the turkey breast on top of the stuffing on the sheet pan.
  24. Place the prepared green beans on the remaining quarter of the sheet pan.
  25. Bake for an additional 20–25 minutes, or until the turkey is golden brown and an instant-read thermometer inserted into 2–3 different places reads 165 degrees F.
  26. Remove the pan from the oven, set the turkey aside while you plate the sides, then slice the turkey and serve immediately.

Notes

Boneless Turkey Breasts can be cooked from thawed or frozen.
I let my turkey breasts sit in the fridge for 1-2 days before Thanksgiving but they usually aren’t completely thawed.
If you’re using a completely thawed turkey breast, the par-bake will only take 15 minutes.
If you’re using a completely frozen turkey breast, the par-bake will take 30 minutes.
If using a partially frozen turkey breast, the par-bake will take 20-25 minutes.
Ensure the turkey is cooked until it reads 165F on an instant-read thermometer. Make sure to check it in 2-3 different places.
If you don’t have stale (hard) bread, fresh bread can be used. Place it on a separate sheet pan and par-bake it with the turkey.
If you prefer a sausage stuffing, add ½ cup crumbled, cooked sausage when you combine all of the ingredients before roasting.
Try to allow the bread to sit in the chicken stock mixture for at least 10 minutes, but no more than 30 minutes! You don’t want it to get soggy.