Save to Pinterest A festive all-in-one meal featuring juicy turkey breast colorful winter vegetables and a tangy-sweet cranberry glaze—perfect for a cozy family dinner or small holiday gathering.
I first made this sheet-pan turkey dinner for our busy weeknight just before Thanksgiving. It brought all the holiday flavors in a simple fuss-free package and everyone loved how colorful it looked coming out of the oven.
Ingredients
- Turkey: 1 boneless skin-on turkey breast (about 2 lbs (900 g)) 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp smoked paprika
- Winter Vegetables: 2 cups butternut squash peeled and cubed (about 1/2-inch pieces) 2 cups Brussels sprouts trimmed and halved 2 large carrots peeled and sliced into 1/2-inch rounds 1 red onion peeled and cut into wedges 2 tbsp olive oil 1/2 tsp kosher salt 1/4 tsp black pepper
- Cranberry Glaze: 1/2 cup cranberry sauce (homemade or store-bought) 2 tbsp pure maple syrup 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 1/2 tsp orange zest
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season Turkey:
- In a small bowl mix 2 tbsp olive oil salt pepper thyme rosemary and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prepare Vegetables:
- In a large bowl toss butternut squash Brussels sprouts carrots and red onion with 2 tbsp olive oil 1/2 tsp salt and 1/4 tsp pepper. Spread the vegetables in a single layer on the prepared sheet pan leaving space in the center for the turkey.
- Arrange and Roast:
- Place the seasoned turkey breast skin-side up in the center of the sheet pan.
- First Roast:
- Roast for 30 minutes.
- Prepare Cranberry Glaze:
- While roasting make the cranberry glaze: In a small saucepan combine cranberry sauce maple syrup Dijon mustard apple cider vinegar and orange zest. Simmer over low heat stirring occasionally for 5 minutes until slightly thickened. Set aside.
- Glaze Turkey:
- After 30 minutes of roasting brush half of the cranberry glaze over the turkey breast.
- Continue Roasting:
- Continue roasting for another 20 minutes or until the turkey reaches an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized.
- Rest and Serve:
- Remove from oven tent the turkey with foil and let rest for 10 minutes. Slice the turkey and serve with roasted vegetables drizzling with the remaining cranberry glaze.
Save to Pinterest This recipe became an instant hit for our holiday dinners especially when my kids helped add the cranberry glaze — it felt like a celebration in every bite.
Required Tools
Large sheet pan small saucepan mixing bowls sharp knife cutting board silicone brush (for glazing)
Allergen Information
Contains mustard in the glaze naturally gluten-free and dairy-free always check cranberry sauce and Dijon mustard labels
Nutritional Information
Per serving: Calories 410 Total Fat 15 g Carbohydrates 34 g Protein 37 g
Save to Pinterest This meal delivers bold flavor in every bite and makes cleanup a breeze. Perfect for impressing without stress!
Recipe FAQs
- → How do I ensure the turkey breast stays juicy?
Season the turkey breast well and avoid overcooking by monitoring the internal temperature, aiming for 160°F (71°C). Letting it rest after roasting helps retain juices.
- → Can I substitute the winter vegetables?
Yes, sweet potatoes or parsnips can replace butternut squash; feel free to customize based on seasonal availability or personal preference.
- → What is the purpose of the cranberry glaze?
The glaze adds a balanced tangy-sweet flavor, enhancing the savory turkey and roasted vegetables with a festive twist.
- → Is it necessary to roast the turkey and vegetables together?
Roasting together on a sheet pan allows flavors to meld and simplifies cooking, ensuring even caramelization and a one-pan cleanup.
- → How can I add extra flavor to the vegetables?
Tossing the vegetables with a splash of balsamic vinegar before roasting adds depth and a subtle acidity that complements the glaze.