If Thanksgiving sometimes feels like a marathon in your kitchen, I’ve got your back with this fan-freaking-tastic Sheet-Pan Thanksgiving Dinner Recipe. Imagine roasting turkey, sweet potatoes, stuffing, and green beans all on one pan — less mess, less stress, and maximum flavor. I absolutely love how this comes together because you get that classic Thanksgiving vibe without babysitting multiple pots and pans. Stick with me, and I’ll show you how to nail every step for a perfectly balanced, beautiful holiday meal.
Why You’ll Love This Recipe
- One-Pan Wonder: Saves you from cleaning a million dishes, yet you get a full Thanksgiving spread.
- Balanced Flavors: Each component—from herb-seasoned stuffing to sweet potatoes with a spice kick—works in harmony.
- Perfect for Beginners: Simple steps that anyone can follow, no fear of overcooking or under-seasoning.
- Crowd-Pleaser: My family goes crazy for this combo—everyone gets seconds without asking twice.
Ingredients You’ll Need
I’ve found that using fresh herbs and simple pantry staples really bring this Sheet-Pan Thanksgiving Dinner Recipe to life. When shopping, look for fresh parsley and celery for the stuffing, and pick the sweetest, firmest sweet potatoes you can find—they roast beautifully and add a lovely pop of color to your plate.
- Egg: Helps bind the stuffing so it holds nicely under the turkey.
- Low-sodium chicken broth: Adds flavor without overpowering and keeps everything moist.
- Fresh parsley: Brightens the stuffing with a fresh, herbaceous note.
- Reduced-sodium soy sauce: Adds subtle umami and depth to the stuffing.
- Kosher salt & freshly ground black pepper: Essential for seasoning every element perfectly.
- Unsalted butter: You’ll find it in multiple parts for richness and helping crisp up the turkey skin.
- Yellow onion: Adds sweetness and texture to the stuffing.
- Celery: Adds that classic crunch and freshness in the stuffing mix.
- Herb-seasoned stuffing cubes: The base for your stuffing’s cozy, comforting texture.
- Dried cranberries: Give sweet, tart bursts that contrast beautifully with savory flavors.
- Dried poultry seasoning, garlic powder & smoked paprika: These spices create that signature turkey flavor.
- Split turkey breast: Great size for roasting on a sheet pan and keeps cooking time manageable.
- Sweet potatoes: I love leaving the peel on for texture and nutrients, but peel if you prefer.
- Extra-virgin olive oil: Coats veggies for roasting and adds subtle fruitiness.
- Garam masala or pumpkin pie spice: Either adds a warm, festive touch to the sweet potatoes.
- Green beans & crimini mushrooms: For fresh, earthy flavors and contrast in texture.
- Parmesan cheese: Adds a nutty, savory note to the green beans.
- Fresh thyme & garlic powder: Essential herbs and spices to boost flavor layers.
- Orange zest & juice: A trick I discovered to brighten up the entire dish with fresh citrus notes.
- Crispy fried onions & toasted pecans: For that irresistible crunch and extra flavor kick in finishing touches.
Variations
I love making this Sheet-Pan Thanksgiving Dinner Recipe my own each year depending on what’s fresh or what my family is craving. Don’t feel locked into the exact ingredients—there’s room to mix things up and still impress everyone!
- Herb Swap: I’ve swapped poultry seasoning for fresh rosemary and sage when I want a punchier herb flavor—it’s delicious and super aromatic.
- Vegetarian Version: Skip the turkey and boost the stuffing with extra mushrooms and walnuts, then add hearty roasted cauliflower or Brussels sprouts instead of turkey and sweet potatoes.
- Spice Variations: If you’re not a fan of garam masala, cinnamon and nutmeg work beautifully to season sweet potatoes.
- Nut-Free Option: Simply leave out the pecans and substitute crispy fried onions for a safe crunchy topping.
How to Make Sheet-Pan Thanksgiving Dinner Recipe
Step 1: Prepare the Stuffing Base
Start by preheating your oven to 375°F. While that’s warming up, whisk together an egg, chicken broth, fresh parsley, and reduced-sodium soy sauce in a large measuring cup, seasoning generously with salt and pepper. In a pot, melt butter over medium-high heat and sauté chopped onion and celery until they’re just tender—about five minutes. This step develops essential flavors that make the stuffing anything but boring. Stir the stuffing cubes and dried cranberries into the broth-and-veg mixture gently so everything soaks up that flavorful liquid without turning soggy.
Step 2: Season and Prep Your Turkey
Mix softened butter with poultry seasoning, garlic powder, smoked paprika, salt, and pepper. Make sure you pat the turkey breast dry—that’s key for that skin to crisp up nicely. Then, gently loosen the skin and spread half of the butter mixture underneath before smoothing the rest on top. I’ve learned that this small step makes a world of difference for juicy meat with a flavorful crust. Spread the stuffing on one side of a parchment-lined sheet pan and place the turkey breast right on top. This arrangement helps the stuffing soak up some turkey juices as it roasts.
Step 3: Prep the Sweet Potatoes
Toss your cubed sweet potatoes with olive oil and garam masala (or pumpkin pie spice), then season with salt and pepper. These spices add a warm, festive note I adore. Arrange the sweet potatoes on a quarter of your baking sheet, leaving space for the green beans and mushrooms we’ll add later. Roast the turkey, stuffing, and sweet potatoes together for about 40 minutes. The kitchen starts smelling like the holidays already, right?
Step 4: Add Green Beans and Mushrooms
While the first part is roasting, toss the trimmed green beans and sliced mushrooms with 2 tablespoons olive oil, then season with salt and pepper. In a small bowl, mix the Parmesan, butter, thyme, garlic powder, salt, and pepper to make the flavor-packed topping. Arrange the green beans and mushrooms on the last quarter of the baking sheet and spread the Parmesan mixture evenly over them. Continue roasting everything for another 25 to 35 minutes until the green beans are tender and the turkey reaches an internal temperature of 155°F. Don’t skip letting the turkey rest tented with foil for 10 minutes afterward; it locks in all the juicy goodness.
Step 5: Finish with Zesty, Crunchy Toppings
While your turkey rests, mix orange zest, fresh orange juice, and remaining olive oil, seasoning with a pinch of salt and pepper. Toss this over the roasted sweet potatoes to give them a fresh citrus pop that balances the warmth of the spices. Top the green beans with those luscious ingredients: crispy fried onions for crunch, and chopped toasted pecans for a nutty kick. This finishing touch amps up the textures and flavors, making everything taste like it took hours to perfect.
Pro Tips for Making Sheet-Pan Thanksgiving Dinner Recipe
- Loosen the Skin Carefully: Using your fingers, gently separate the turkey skin from the meat without tearing it—this helps the butter penetrate evenly.
- Parchment Paper Magic: Lining your sheet pan keeps cleanup easy and prevents sticking, which is a total game-changer on a busy day.
- Use an Instant-Read Thermometer: To avoid overcooking the turkey, check for 155°F in the thickest part; it will reach perfect doneness while resting.
- Balance Flavors at the End: The splash of orange juice and fresh zest at the finish brings brightness—don’t skip it or your dish might feel heavy.
How to Serve Sheet-Pan Thanksgiving Dinner Recipe
Garnishes
I always top the green beans with fresh thyme sprigs if I have them on hand—it adds a lovely herbal aroma as you dig in. For extra color, a sprinkle of chopped fresh parsley over the whole pan before serving freshens things up and gives that restaurant-quality touch. And don’t skip the crispy fried onions—they bring the best crunch contrast that everyone raves about.
Side Dishes
Since this Sheet-Pan Thanksgiving Dinner Recipe covers the main bases, I like to keep sides simple and fresh—think a crisp mixed green salad with vinaigrette or a tangy cranberry sauce to balance the rich flavors. Roasted Brussels sprouts or a warm dinner roll also pair beautifully without overwhelming your prep time.
Creative Ways to Present
For small gatherings, I love plating portions individually on warm dishes, fanning out slices of the turkey over some stuffing and sweet potatoes, then topping with green beans and the crunchy pecans and onions. For bigger groups, keeping everything on the sheet pan and letting people serve themselves creates a relaxed, inviting vibe. Another fun idea is layering the components in a large casserole dish right after roasting for a cozy presentation with all the flavors mingling beautifully.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge and find they stay fresh and flavorful for up to three days. If possible, keep the turkey separate from the vegetables and stuffing to preserve textures—the sweet potatoes especially can get mushy if combined too soon.
Freezing
If you’re lucky enough to have leftovers to freeze (yes, it happens!), slice the turkey first and freeze in single-serving portions with some of the stuffing and vegetables. Use freezer-safe containers or bags and remove as much air as possible. When you’re ready to eat, thaw overnight in the fridge.
Reheating
To reheat, I recommend using the oven at 325°F, covered with foil to keep moisture in. Warm for 15-20 minutes until heated through—this method maintains texture far better than the microwave. If you love crispy edges, remove the foil in the last 5 minutes of warming.
FAQs
-
Can I use whole turkey instead of split breast for this sheet-pan recipe?
You certainly can, but be aware that whole turkeys require much longer cooking time and may not fit on a standard sheet pan. This recipe is designed for split turkey breast to keep everything on one pan for even cooking and ease. If you go with whole turkey, you might want to roast it separately or consider breaking the roasting into two pans.
-
What if I don’t have garam masala or pumpkin pie spice for the sweet potatoes?
No worries! You can season the sweet potatoes with a simple mix of cinnamon and nutmeg, or even just salt and pepper if that’s what’s on hand. The goal is to add warmth and depth—get creative with your favorite spices.
-
How do I know when the turkey is perfectly cooked?
Using an instant-read thermometer is the best way. Insert it into the thickest part of the breast—it should read 155°F just before resting (the temperature will rise to 165°F during resting). This ensures juicy, safe-to-eat turkey without drying it out.
-
Can I prepare parts of this recipe a day ahead?
Yes! You can chop the vegetables and prepare the stuffing mix the day before to save time. Just store them separately in the fridge and assemble everything on the day you roast to keep ingredients fresh.
Final Thoughts
This Sheet-Pan Thanksgiving Dinner Recipe holds a special place in my heart because it proved that holiday cooking doesn’t have to be a full-day affair. I love sharing it with friends and family who appreciate food that’s flavorful, fuss-free, and full of warmth—just like Thanksgiving should be. Give it a go this year, and I promise you’ll find yourself reaching for this recipe again and again for a delicious, stress-free feast.
PrintSheet-Pan Thanksgiving Dinner Recipe
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This Sheet-Pan Thanksgiving Dinner offers a complete festive meal cooked all at once on a single baking sheet. Featuring a juicy split turkey breast nestled on herb-seasoned stuffing, paired with spiced roasted sweet potatoes and savory green beans with mushrooms, Parmesan, and a crispy onion topping. This streamlined dinner is easy to prepare, minimizing cleanup while delivering classic holiday flavors.
Ingredients
Stuffing
- 1 large egg
- 2 cups low-sodium chicken broth
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. reduced-sodium soy sauce
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp. unsalted butter
- 1 large yellow onion, chopped (about 1 cup)
- 3 stalks celery, chopped (about 1 cup)
- 1 (12-oz.) bag herb-seasoned stuffing cubes
- 1/3 cup dried cranberries
Turkey
- 4 Tbsp. unsalted butter, softened
- 2 tsp. dried poultry seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- Kosher salt
- Freshly ground black pepper
- 1 (3- to 3 1/2-lb.) split turkey breast
Sweet Potatoes
- 1 1/2 lb. sweet potatoes, peeled or unpeeled, cut into 1″ cubes
- 2 Tbsp. extra-virgin olive oil
- 1 1/2 tsp. garam masala or pumpkin pie spice
- Kosher salt
- Freshly ground black pepper
Green Beans & Assembly
- 12 oz. green beans, trimmed
- 1 cup sliced crimini mushrooms
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 2 Tbsp. finely grated Parmesan
- 2 Tbsp. unsalted butter, softened
- 1/2 tsp. fresh thyme leaves
- 1/4 tsp. garlic powder
- Zest of 1 orange, plus 2 Tbsp. fresh orange juice
- 1/2 cup store-bought crispy fried onions
- 1/2 cup chopped toasted pecans
Instructions
- Prepare Stuffing Liquids. Preheat oven to 375°F. In a large measuring cup, whisk together the egg, low-sodium chicken broth, chopped fresh parsley, and reduced-sodium soy sauce. Season generously with kosher salt and freshly ground black pepper to taste.
- Sauté Veggies for Stuffing. In a large pot over medium-high heat, melt 4 Tbsp. unsalted butter. Add chopped onion and celery, season with salt and pepper, and cook while stirring occasionally until the vegetables are crisp-tender, about 5 minutes. Remove the pot from heat.
- Combine Stuffing Ingredients. To the pot with vegetables, add the herb-seasoned stuffing cubes and dried cranberries. Pour the broth and egg mixture over the stuffing, then gently stir until the liquid is mostly absorbed.
- Prepare Turkey Butter Mixture. In a small bowl, mix softened unsalted butter (4 Tbsp.) with dried poultry seasoning, garlic powder, smoked paprika, salt, and pepper until combined.
- Season Turkey Breast. Pat the split turkey breast dry with paper towels. Using your fingers, carefully loosen the skin without tearing it. Spread half of the seasoned butter mixture under the skin evenly, then spread the remaining butter mixture on top of the skin.
- Assemble Stuffing and Turkey on Sheet Pan. Give the stuffing a gentle stir, then spread it evenly on half of a parchment-lined baking sheet. Place the buttered turkey breast on top of the stuffing.
- Prepare Sweet Potatoes. In a large bowl, toss the cubed sweet potatoes with 2 Tbsp. extra-virgin olive oil, garam masala or pumpkin pie spice, salt, and pepper until evenly coated. Arrange the potatoes on one quarter of the same sheet pan, leaving room from the stuffing and turkey.
- Roast Turkey, Stuffing, and Sweet Potatoes. Place the baking sheet in the preheated oven and roast for 40 minutes.
- Prepare Green Beans and Mushrooms. In a medium bowl, toss trimmed green beans, sliced crimini mushrooms, and 2 Tbsp. extra-virgin olive oil. Season with kosher salt and freshly ground black pepper.
- Make Parmesan Butter Mixture. In a small bowl, combine finely grated Parmesan, softened unsalted butter, fresh thyme leaves, garlic powder, salt, and pepper.
- Add Green Beans to Sheet Pan. Remove baking sheet from oven after 40 minutes. Arrange green beans and mushrooms on the remaining quarter of the pan. Spread the Parmesan butter mixture evenly over the green beans.
- Continue Roasting. Return the sheet pan to the oven and roast until the green beans are tender and an instant-read thermometer inserted into the thickest part of the turkey registers 155°F, about 25 to 35 minutes more.
- Rest Turkey. Remove baking sheet from oven, tent turkey breast loosely with foil, and let it rest for 10 minutes before carving.
- Prepare Orange Vinaigrette. While the turkey rests, combine orange zest, fresh orange juice, and remaining 1 Tbsp. extra-virgin olive oil in a small bowl. Season with salt and pepper.
- Toss Green Beans and Finish Toppings. Toss the roasted green beans with the Parmesan butter mixture to coat thoroughly. Top the green beans with store-bought crispy fried onions for crunch.
- Toss Sweet Potatoes and Add Pecans. Toss the roasted sweet potatoes with the orange zest vinaigrette mixture. Sprinkle chopped toasted pecans over the sweet potatoes before serving.
Notes
- You can peel or leave the sweet potatoes unpeeled based on your preference.
- Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 155°F before resting.
- Crispy fried onions add a delightful texture contrast and can be found in most grocery stores.
- Prepare all ingredients ahead of time to streamline the cooking process.
- Make sure to gently loosen the turkey skin carefully to avoid tearing and allowing the butter mixture to flavor the meat.
- Substitute garam masala with pumpkin pie spice for a slightly different but equally festive flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 40 g
- Cholesterol: 110 mg