Turkey Sheet Pan Dinner
This Turkey Sheet Pan Dinner with roasted veggies and tart cranberries makes a fabulous Sunday Supper or an easy Thanksgiving alternative.
Ingredients
- 1 Turkey approx. 10 - 12 lbs.
- 3 large Parsnips large
- 3 large Carrots
- 1 cup Brussels Sprouts
- ½ cup Cranberries whole
- 6 medium Potatoes medium
- 1½ teaspoon Seasoning salt
- 1 teaspoon Rosemary Or 3-4 stalks of fresh rosemary
- 1 teaspoon Garlic powder
Instructions
Butchering the Turkey
- Wash and pat dry thawed turkey. (Remember to remove neck and small package of liver/giblet/heart that’s inside the cavity)1 Turkey
- 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 spices and herbs on both sides of the turkey pieces.1 teaspoon Rosemary, 1 teaspoon Garlic powder, 1½ teaspoon Seasoning salt
- Package up turkey pieces and let season/marinate for 2 hours or up to overnight in the refrigerator.
Sheet Pan Meal
- Preheat oven to 350-degrees F.
- 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.3 large Parsnips, 3 large Carrots, 6 medium Potatoes
- Halve the Brussels sprouts.1 cup 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.1½ teaspoon Seasoning salt
- Arrange them around the turkey pieces along with the cranberries.1 Turkey, ½ cup 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.