Print

Turkey Sheet Pan Dinner

Craving Thanksgiving dinner?  This Turkey Breast Recipe for a delicious Sheet Pan Dinner is a fun twist on the classic, without the fuss!

Author Ang Paris

Ingredients

  • 1 Turkey approx. 10 - 12 lbs.
  • 3 Parsnips large
  • 1 bunch Carrots
  • 5 – 6 Brussels Sprouts
  • ½ C Cranberries whole
  • 5 – 6 Potatoes medium
  • 1 – 2 tsp Seasoning salt
  • 1 tsp Rosemary
  • 1 tsp Garlic powder

Instructions

  • Wash and pat dry thawed turkey. (Remember to remove neck and small package of liver/giblet/heart that’s inside the cavity)
  • With a sharp knife, carefully joint out the turkey, freeing up both legs, thighs and wings.
  • With the breast bone, cut down the center of the breast and around the bottom to free up both sides of the breast. Leave skin on if you wish.
  • Laying all pieces out on a board, season with listed spices and herbs on both sides of the turkey pieces.
  • Package up turkey pieces and let season/marinate overnight in the refrigerator.
  • Preheat oven to 350.
  • Line a sheet pan with parchment paper and lay out turkey pieces so that there is plenty of room for air to circulate. (You may need 2 sheet pans to do this). Set aside.
  • Peel and cut your parsnips, carrots and potatoes.
  • Halve the Brussels sprouts.
  • Gather them all in a bowl and drizzle 2 Tbsp. of olive oil on them. Mix them up to distribute the oil, and season with salt, pepper.
  • Arrange them around the turkey pieces along with the cranberries.
  • Bake in the oven for approximately an hour or until a thermometer reads 175 – 178 degrees. Remove from oven and tent with tin foil for 10 minutes to allow further cooking.