This simple Sheet Pan Thanksgiving dinner serves four and brings together roast turkey breast, maple-glazed sweet potatoes, and crisp Brussels sprouts for an easy, flavorful holiday-style meal. It’s ideal if you’re cooking for a small group or craving Thanksgiving flavors any time of year. The turkey stays moist thanks to a seasoned mayonnaise rub, the sweet potatoes caramelize with maple syrup, and the sprouts get golden and crisp. A creamy za’atar sauce ties everything together for a bright, aromatic finish.
Sheet Pan Thanksgiving
This recipe is adapted from a popular one-pan cookbook of contemporary dinners. It’s designed to be straightforward: you prepare the seasoned turkey breast, coat and roast sweet potato wedges, then add Brussels sprouts to finish everything on the same rimmed sheet pan. The result is minimal cleanup, confident flavors, and generous leftovers.
Ingredients
- Turkey breast: 1 boneless turkey breast (2 to 2½ pounds), seasoned with kosher salt, freshly ground black pepper, and finely grated garlic.
- Sauce: ¼ cup light mayonnaise mixed with 2½ tablespoons za’atar; reserve a portion for serving and brush 2 tablespoons over the turkey before roasting. Finish with fresh lemon juice to taste.
- Sweet potatoes: 1 pound, peeled and cut into 1-inch-thick wedges. Toss with 1 tablespoon extra-virgin olive oil, 1 tablespoon maple syrup, ¼ teaspoon salt, and a pinch of crushed red pepper flakes for a subtle heat.
- Brussels sprouts: 1 pound, trimmed and halved lengthwise. Toss with 2 tablespoons extra-virgin olive oil, ½ teaspoon cumin seeds (or ¼ teaspoon ground cumin), and ¼ teaspoon salt.
- Additional oil: 3 tablespoons extra-virgin olive oil total (divided between potatoes and sprouts).
- Lemon: Fresh lemon juice, to finish the sauce to taste.
How to Make Sheet Pan Thanksgiving Dinner
- Preheat and prep: Heat the oven to 400°F (200°C). If the turkey breast is tied, untie it. Pat it dry with paper towels to help the seasoning stick.
- Season the turkey: Rub the turkey all over with 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, and the grated garlic.
- Make the za’atar mayo: Stir the light mayonnaise and za’atar together in a small bowl. Transfer 2 tablespoons to another small bowl and brush that over the turkey. Set the remaining za’atar mayo aside to finish into a dipping sauce.
- Prepare the sweet potatoes: In a large bowl, toss the sweet potato wedges with 1 tablespoon olive oil, the maple syrup, ¼ teaspoon salt, and the pinch of red pepper flakes. Arrange the turkey on a rimmed sheet pan and spread the potatoes in a single layer around it.
- Roast: Roast the turkey and sweet potatoes for 20 minutes at 400°F. After 20 minutes, toss the potatoes to promote even browning and move them to one side of the pan.
- Add the Brussels sprouts: Using the same bowl, toss the halved sprouts with 2 tablespoons olive oil, the cumin seeds, and the remaining ¼ teaspoon salt. Add them to the sheet pan beside the potatoes and return to the oven.
- Finish roasting: Continue roasting until the potatoes and sprouts are golden brown and a thermometer inserted into the thickest part of the turkey reads 145°F, about 20 to 30 minutes more (total turkey roasting time 40–50 minutes).
- Rest and carve: Let the turkey rest for 10 minutes before carving. If you prefer, remove the skin to reduce richness — the nutritional figures reflect skinless turkey breast.
- Finish the sauce: While the turkey rests, season the reserved za’atar mayonnaise with additional oil, salt, and lemon juice to taste. Serve the sauce alongside the carved turkey and roasted vegetables.
Variations
- Vegetables: Substitute sliced acorn or butternut squash for the sweet potatoes, cut in 1-inch-thick pieces. Broccoli florets or broccolini make a good swap for Brussels sprouts.
- Adjust the heat: Omit the crushed red pepper flakes if you prefer no heat.
- Sweetener swap: Honey can replace maple syrup in the glaze if that’s what you have on hand.
- Cumin alternative: If you don’t have cumin seeds, use ¼ teaspoon ground cumin instead.
- Turkey skin: Leaving the skin on during roasting improves flavor and helps the meat stay moist, but you can discard it before eating to lower fat and calories.
Equipment
- Rimmed sheet pan (large enough to hold the turkey and vegetables in a single layer)
- Instant-read thermometer (recommended to verify turkey temperature)
Yield and Timing
- Yield: 4 servings
- Prep time: about 20 minutes
- Cook time: about 50 minutes
- Rest time: 10 minutes
- Total time: approximately 1 hour 20 minutes
Nutrition (per serving)
- Calories: 608 kcal
- Protein: 59 g
- Carbohydrates: 38 g
- Fat: 26.5 g
- Fiber: 8.5 g
- Sodium: 908 mg
- Sugar: 10.5 g
Serving Suggestions
Serve the carved turkey with the roasted sweet potatoes and Brussels sprouts on the side, and offer the za’atar mayonnaise for spooning or dipping. For a more traditional Thanksgiving spread, pair this sheet pan meal with a cranberry sauce or a favorite stuffing prepared separately.
Notes
This recipe was adapted from a one-pan dinner collection and simplified for four servings. The method focuses on timing and even roasting so the turkey cooks through while the vegetables achieve caramelized edges. Allowing the turkey to rest after roasting ensures juicier slices.
More Thanksgiving Menu Ideas
- Slow cooker turkey breast with gravy
- Vanilla sweet potato casserole with praline topping
- Lightened-up green bean casserole
- Stuffed turkey breast with cranberry stuffing
- Classic stuffing (family recipe)