By Becky Hardin
Published Nov 2, 2021
Cook up a delicious Thanksgiving meal without the stress with this delicious sheet pan turkey breast recipe complete with all of your favorite sides. Juicy turkey breast, sweet potato casserole, green beans and dressing are cooked together for the perfect meal for 4.
Sheet Pan Turkey Breast Thanksgiving Dinner Recipe
Take the guess work and stress out of your Thanksgiving dinner menu with this sheet pan turkey breast recipe.
It can be a real struggle trying to work out timings to get your perfectly roasted turkey and side dishes ready to serve at the same time. This recipe for a whole Thanksgiving meal makes the process super easy and hasslefree.
Perfect to serve for 4 people, this festive dinner is a real life saver if you aren’t relishing spending hours in the kitchen!
Be sure to try my Air Fryer Turkey Breast and Whole Roasted Turkey too!
Why you’ll love this Sheet Pan Thanksgiving Dinner recipe:
- SIMPLE AND EASY: Serving up a Thanksgiving dinner doesn’t need to take hours. This simple recipe includes all the favorites but is cooked on one sheet pan for ease.
- PERFECT FOR SMALLER MEALS: If you are planning a smaller Thanksgiving this year, then this is a great option. It serves four and the leftovers are of course delicious!
- ONE PAN : Your turkey main and delicious side dishes are all cooked on the same sheet pan, so even the clean up is a breeze!
A Thanksgiving dinner doesn’t get much easier than this! Simple to prep, easy to cook and just as delicious! Try this sheet pan turkey roulade dinner for a similar easy option.
How to make Sheet Pan Thanksgiving Dinner with Turkey Breast
You can jump to the recipe card for full ingredients & instructions!
- Place two foil bowls in a sheet pan.
- Rub butter under the skin of the turkey breast and drizzle with oil and season.
- Roast in one of the foil bowls in the sheet pan for 15 minutes.
- Prepare the sides; the sweet potato casserole and dressing.
- Add the sweet potato mix to the second foil bowl and top with marshmallows.
- Spread the dressing in 1/4 of the sheet pan and spread evenly.
- Roast for 15 minutes.
- Finally add the green beans to the sheet pan and roast for a final time.
This Thanksgiving dinner will serve four people, so it’s a great option if you aren’t cooking for many. If you are cooking for less people, the leftovers will keep well for 3 to 4 days covered in the fridge and can be reheated in the oven, covered with foil at 360F til warmed through.
This sheet pan dinner is best served close to it being ready for the best results. You can easily prep the sides the day before and keep them covered in the fridge until you are ready to cook.
The timings for this sheet pan meal are for turkey breast, but you can adapt it for 3 to 4 chicken breasts if you prefer. They will only require about 20 to 25 minutes to roast, so just add them to the sheet pan as the same time as the dressing and sweet potato casserole.
If you are not a green bean lover, you can easily swap them for other seasonal veggies if you like. Halved Brussels sprouts, sliced carrots or cubed butternut squash are all great options.
Thanksgiving Dinner Ingredients & Notes
- Turkey: This recipe calls for a fully thawed, boneless skin-on turkey breast. Because turkey breast sizes will differ, make sure to check the temperature of your turkey with an instant read thermometer!
- Butter: Butter helps hold the herbs between the skin and meat– plus it keeps the meat from drying out!
- Fresh Garlic and Herbs: I use garlic and herbs for both the turkey and the dressing. I highly recommend freshly minced garlic and fresh herbs– it really makes a difference!
- Olive Oil: helps the turkey and green beans roast and caramelize on the outside.
- Sweet Potatoes: This recipe calls for fresh, raw sweet potatoes. I cook them in the microwave first to soften them– but you could also use canned yams if you prefer.
- Milk: Keeps the sweet potato casserole light and fluffy.
- Brown Sugar: Slightly sweetens the potato casserole.
- Egg: Holds the casserole and dressing together and provides a bit more substance.
- Cinnamon: Pairs perfectly with sweet potato and adds a bit of spice and warmth.
- Mini Marshmallows: I love sweet potato casserole topped with mini marshmallows, but this is optional!
- Stock: Chicken stock helps wet the bread in the dressing to create a soft inside and crusty exterior!
- Dressing: I season the dressing with carrots, celery, and garlic but feel free to use whatever vegetables you like– shallot, leek, or mushrooms would be great substitutes.
- Bread: If you don’t have stale bread, you can roast the bread on a separate sheet pan during the turkey’s first roast to dry it out.
- Green Beans: I’m using green beans but any vegetable would work here– asparagus would also be delicious!
Serving Suggestions
This sheet pan turkey breast Thanksgiving dinner is a full meal by itself, but be sure to serve it up with your favorite holiday additions like:
- Turkey Gravy
- Cranberry Sauce
- Homemade Dinner Rolls
For a fuss free holiday dinner, you can not go wrong with this! The bonus is, is that clean up is so minimal too! That’s always a win in my book!
Tips!
- If you don’t have aluminum foil on hand, you can also place the sweet potato casserole in a small serving dish and bake it on the baking sheet.
- To make the turkey breast golden brown and crisp, baste the turkey breast with juices from the pan while cooking (approximately every 10-15 minutes).
- Use an instant read thermometer to be sure that the turkey breast is cooked through. It should register at 160-165F. (See our recommended thermometer below!)
- More notes about the ingredients in the recipe notes
Skip the days of planning, and cook up a delicious family dinner for Thanksgiving easily. With all of your favorite sides included, everyone will be satisfied!
This sheet pan Thanksgiving dinner is one effortless way to enjoy a festive feast. The turkey breast is perfectly juicy and you can skip using all of your pots and pans! Take the guess work out of the big day!
More Thanksgiving Recipes we Love
- Pumpkin Pie Punch
- Crock Pot Pecan Pie
- Roasted Maple Bacon Brussels Sprouts
- Roasted Butternut Squash
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Turkey Breast
- ▢ 1 4 pound boneless skin-on turkey breast
- ▢ 2 tablespoons butter
- ▢ 1 garlic clove minced
- ▢ 1 teaspoon fresh rosemary minced
- ▢ 1 teaspoon fresh sage minced
- ▢ 1 tablespoon olive oil
For the Sweet Potato Casserole
- ▢ 3 large sweet potatoes
- ▢ ¼ cup milk
- ▢ ¼ cup light brown sugar
- ▢ 3 tablespoons butter
- ▢ 1 large egg
- ▢ 1 teaspoon ground cinnamon
- ▢ 1 pinch salt
- ▢ 1 cup mini marshmallows
For the Dressing
- ▢ ½ cup chicken stock
- ▢ 2 tablespoons butter melted
- ▢ 1 large egg
- ▢ 1 large carrot chopped
- ▢ 1 celery stalk chopped
- ▢ 1 shallot chopped
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon fresh sage minced
- ▢ 4 cups stale bread cubes about 1”
For the Green Beans
- ▢ 1/2 pound green beans
- ▢ 1 teaspoon olive oil
Video
Instructions
For the Turkey Breast (1 hour before you plan to eat)
- Preheat your oven to 400F. Using foil, create a two small bowls that are 1/4 the size of the sheet pan.
- Pat the turkey breast dry with a paper towel and place it in one of the foil bowls in the baking sheet. 1 4 pound boneless skin-on turkey breast
- In a small bowl, combine the butter, garlic, rosemary, and sage. 2 tablespoons butter, 1 garlic clove, 1 teaspoon fresh rosemary, 1 teaspoon fresh sage
- Gently lift the skin away from the meat and place the butter mixture under the skin. Drizzle the olive oil over the outside of the turkey breast and season it with salt and pepper. 1 tablespoon olive oil
- Roast the turkey for 15 minutes while you prepare the sides.
For the Sweet Potatoes (make while the turkey roasts)
- Poke the sweet potatoes with a fork and par bake them in the microwave for 5 minutes. Test the sweet potatoes by sticking a fork into the center– if it slides in and out easily, they’re ready. If not, cook the potatoes for an additional minute and test again. 3 large sweet potatoes
- Once the sweet potatoes are soft, carefully split them in half and scrape the flesh into a large bowl.
- Add the milk, brown sugar, butter, egg, cinnamon, and a pinch of salt. Mix until well combined. ¼ cup milk, ¼ cup light brown sugar, 3 tablespoons butter, 1 large egg, 1 teaspoon ground cinnamon, 1 pinch salt
- Set aside until ready to use.
For the Dressing (make while the turkey roasts)
- In a large bowl, whisk together the stock, butter, and egg. ½ cup chicken stock, 2 tablespoons butter, 1 large egg
- Add the carrot, celery, shallot, garlic, and sage. Mix to combine. 1 large carrot, 1 celery stalk, 1 shallot, 2 cloves garlic, 1 teaspoon fresh sage
- Lastly, add the bread cubes and mix until they are evenly coated. Season with salt and pepper. 4 cups stale bread cubes
- Set aside until ready to use.
Final Roast (45 minutes before you plan to eat)
- Add the second foil bowl to the sheet pan and place the sweet potatoes inside of it. Top with mini marshmallows. 1 cup mini marshmallows
- Add the dressing to ¼ of the sheet pan, making sure to spread it out in an even layer.
- Roast the turkey and vegetables for another 15 minutes.
- Lastly, add the green beans and drizzle with olive oil. Season with salt and pepper, to taste. 1/2 pound green beans, 1 teaspoon olive oil
- Roast for 10 minutes, or until the internal temperature of the turkey registers 165F on an instant read thermometer.
- Remove the sheet pan from the oven and cover it with foil. Allow the turkey to rest for 10 minutes before slicing.
- This meal can be kept warm in a 200F oven for up to 30 minutes.
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Becky’s Tips
- Aluminum Foil Substitute: If you don’t have aluminum foil on hand, you can also place the sweet potato casserole in a small serving dish and bake it on the baking sheet.
- Crispy Turkey Tip: To make the turkey breast golden brown and crisp, baste the turkey breast with juices from the pan while cooking (approximately every 10-15 minutes).
- See the post for other substitution ideas.
Nutrition information is automatically calculated, so should only be used as an approximation.
Sheet Pan Thanksgiving Dinner with Turkey Breast Recipe
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Ingredients
For the Turkey Breast
- 1 4 pound boneless skin-on turkey breast
- 2 tablespoons butter
- 1 garlic clove minced
- 1 teaspoon fresh rosemary minced
- 1 teaspoon fresh sage minced
- 1 tablespoon olive oil
For the Sweet Potato Casserole
- 3 large sweet potatoes
- ¼ cup milk
- ¼ cup light brown sugar
- 3 tablespoons butter
- 1 large egg
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 cup mini marshmallows
For the Dressing
- ½ cup chicken stock
- 2 tablespoons butter melted
- 1 large egg
- 1 large carrot chopped
- 1 celery stalk chopped
- 1 shallot chopped
- 2 cloves garlic minced
- 1 teaspoon fresh sage minced
- 4 cups stale bread cubes about 1”
For the Green Beans
- 1/2 pound green beans
- 1 teaspoon olive oil
Instructions
For the Turkey Breast (1 hour before you plan to eat)
- Preheat your oven to 400F. Using foil, create a two small bowls that are 1/4 the size of the sheet pan.
- Pat the turkey breast dry with a paper towel and place it in one of the foil bowls in the baking sheet. 1 4 pound boneless skin-on turkey breast
- In a small bowl, combine the butter, garlic, rosemary, and sage. 2 tablespoons butter, 1 garlic clove, 1 teaspoon fresh rosemary, 1 teaspoon fresh sage
- Gently lift the skin away from the meat and place the butter mixture under the skin. Drizzle the olive oil over the outside of the turkey breast and season it with salt and pepper. 1 tablespoon olive oil
- Roast the turkey for 15 minutes while you prepare the sides.
For the Sweet Potatoes (make while the turkey roasts)
- Poke the sweet potatoes with a fork and par bake them in the microwave for 5 minutes. Test the sweet potatoes by sticking a fork into the center– if it slides in and out easily, they’re ready. If not, cook the potatoes for an additional minute and test again. 3 large sweet potatoes
- Once the sweet potatoes are soft, carefully split them in half and scrape the flesh into a large bowl.
- Add the milk, brown sugar, butter, egg, cinnamon, and a pinch of salt. Mix until well combined. ¼ cup milk, ¼ cup light brown sugar, 3 tablespoons butter, 1 large egg, 1 teaspoon ground cinnamon, 1 pinch salt
- Set aside until ready to use.
For the Dressing (make while the turkey roasts)
- In a large bowl, whisk together the stock, butter, and egg. ½ cup chicken stock, 2 tablespoons butter, 1 large egg
- Add the carrot, celery, shallot, garlic, and sage. Mix to combine. 1 large carrot, 1 celery stalk, 1 shallot, 2 cloves garlic, 1 teaspoon fresh sage
- Lastly, add the bread cubes and mix until they are evenly coated. Season with salt and pepper. 4 cups stale bread cubes
- Set aside until ready to use.
Final Roast (45 minutes before you plan to eat)
- Add the second foil bowl to the sheet pan and place the sweet potatoes inside of it. Top with mini marshmallows. 1 cup mini marshmallows
- Add the dressing to ¼ of the sheet pan, making sure to spread it out in an even layer.
- Roast the turkey and vegetables for another 15 minutes.
- Lastly, add the green beans and drizzle with olive oil. Season with salt and pepper, to taste. 1/2 pound green beans, 1 teaspoon olive oil
- Roast for 10 minutes, or until the internal temperature of the turkey registers 165F on an instant read thermometer.
- Remove the sheet pan from the oven and cover it with foil. Allow the turkey to rest for 10 minutes before slicing.
- This meal can be kept warm in a 200F oven for up to 30 minutes.
Video
Notes
- Aluminum Foil Substitute: If you don’t have aluminum foil on hand, you can also place the sweet potato casserole in a small serving dish and bake it on the baking sheet.
- Crispy Turkey Tip: To make the turkey breast golden brown and crisp, baste the turkey breast with juices from the pan while cooking (approximately every 10-15 minutes).
- See the post for other substitution ideas.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
