This Sheet Pan Thanksgiving Dinner is my favorite shortcut to big flavor without big effort. You get juicy turkey, caramelized Brussels sprouts, and sweet potatoes all roasting in one pan, so the holiday flavors you want come together without the chaos. It’s a game-changer in my kitchen, thanks to a simple extra step that makes the meal taste like a full Thanksgiving spread.
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I love making this hearty dish when I want the cozy holiday vibe without spending the whole day cooking. It’s perfect for Thanksgiving, and even Christmas, and just as welcome at Easter gatherings, and also works well for a potluck or easy weeknight dinner. The turkey and veggies store well whether you keep them chilled or frozen, so you can enjoy them again later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sheet Pan Thanksgiving Dinner with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to pull off when you follow my simple step-by-step instructions.
Prepare the Sheet Pan
Heat the oven to 425°F and line a large sheet pan with parchment paper to keep things from sticking and to make cleanup a breeze.
This sturdy half sheet pan gives everything enough space to roast evenly without crowding, and these precut parchment sheets lay flat nicely on the sheet without curling.
Season the Sweet Potatoes
In a large bowl, toss the cubed sweet potatoes with melted butter, brown sugar, cinnamon, salt, and pecans. To save time, I use a mandoline slicer for the sweet potatoes to get uniform pieces fast.
Once evenly coated, let them sit for a few minutes so the flavors can soak in before baking.
Toss the Brussels Sprouts
Grab a separate bowl, then coat the frozen Brussels sprouts in olive oil, salt, and garlic powder until everything is evenly mixed. It’s great to have a glass mixing bowl set here, so you can work on some ingredients and move on to the next without the hassle of using the same bowl.
Make sure each sprout is covered in oil so they roast evenly and crisp up around the edges. I stir them gently with a wooden spoon so they don’t break apart before baking.
Season the Turkey
In a small bowl, stir together olive oil, garlic, salt, paprika, Herbes de Provence, and black pepper. A salt and pepper grinder set makes seasoning much easier.
Rub this mixture all over the turkey tenderloins, making sure to coat each piece on all sides so the seasoning really sticks. If you want to keep your hands clean, a silicone basting brush helps spread the oil and seasoning evenly without making a mess.
Once they’re well covered, arrange them right in the center of the baking sheet where they’ll cook evenly alongside the vegetables.
Arrange and Bake
Spread the candied sweet potatoes on one side of the pan and the Brussels sprouts on the other. Bake uncovered for about 25 minutes so the turkey and vegetables can roast properly and develop a nice golden color instead of steaming.
After that, sprinkle mini marshmallows over the sweet potatoes and return the pan to the oven for 2–3 minutes, just until the tops turn golden and lightly toasted.
Check the Turkey
Using an instant-read thermometer, make sure the turkey’s internal temperature reaches 165°F. You want the meat fully cooked, juicy, and safe to eat without being overdone. I always check with this digital meat thermometer to be sure it’s just right.
If it needs more time, simply remove the vegetables and continue baking the turkey until it’s well-cooked through, so you don’t overbake the veggies.
Make the Gravy
Melt butter in a saucepan over medium heat and stir in the garlic and onion powder until fragrant. I love using this nonstick saucepan with double spout that heats evenly, doesn’t burn the butter, and makes drizzling later super easy and mess-free.
In another bowl, whisk the cornstarch into the chicken broth until smooth, then pour it into the pan and stir until well blended. A small silicone whisk helps keep it smooth without lumps.
Add the poultry seasoning and whisk continuously for about 2–3 minutes until the gravy thickens to keep it silky and lump-free. Taste and adjust the seasoning as needed.
Serve
Slice the turkey and serve it with the sweet potatoes and Brussels sprouts. A sharp carving knife like this gives neat slices effortlessly.
Drizzle with the warm gravy and finish with parsley or pomegranate arils for a festive pop of color. Enjoy!
If you’re bringing this to a holiday potluck, pack everything in a sheet pan with a lid and handle like this one, so it’s easy to transport and ready to serve. Then, carefully slide it into an insulated casserole carrier so it stays fresh and warm.
Sheet Pan Thanksgiving Dinner
Add Preferred SourceEquipment
Ingredients
For the Turkey:
- 1.5 pounds 2–3 pieces turkey tenderloins
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon Herbes de Provence
- ½ teaspoon black pepper
For the Sweet Potatoes:
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons melted butter
- 1½ tablespoons brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- ⅓ cup chopped pecans
- 1 cup mini marshmallows
For the Brussels Sprouts:
- 1 pound frozen Brussels sprouts
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
For the Gravy:
- 2 tablespoons butter
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- ½ teaspoon minced garlic
- 1 tablespoon cornstarch
- 1 cup chicken broth
Optional Garnish:
- Pomegranate arils
- Chopped fresh parsley
Instructions
- Heat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a bowl, toss the cubed sweet potatoes with melted butter, brown sugar, cinnamon, salt, and pecans. Set aside.2 medium sweet potatoes, 2 tablespoons melted butter, 1½ tablespoons brown sugar, ½ teaspoon ground cinnamon, Pinch of salt, ⅓ cup chopped pecans
- In another bowl, mix the Brussels sprouts with olive oil, salt, and garlic powder.1 pound frozen Brussels sprouts, 1½ tablespoons olive oil, ½ teaspoon salt, ½ teaspoon garlic powder
- Stir together olive oil, garlic, salt, paprika, Herbes de Provence, and black pepper. Rub evenly over the turkey tenderloins. Place the turkey in the center of the prepared sheet pan.2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon Herbes de Provence, ½ teaspoon black pepper, 1.5 pounds 2–3 pieces turkey tenderloins
- Arrange the sweet potatoes on one side of the pan and the Brussels sprouts on the other side.
- Bake uncovered for about 25 minutes. Sprinkle marshmallows over the sweet potatoes and return to the oven for 2–3 minutes, until golden.1 cup mini marshmallows
- Use a thermometer to make sure the turkey reaches an internal temperature of 165°F (74°C). If it needs more time, remove the vegetables and bake the turkey until done.
Make the Gravy:
- In a saucepan, melt the butter over medium heat. Stir in the garlic and onion powder; cook until fragrant.2 tablespoons butter, 1 teaspoon onion powder, ½ teaspoon minced garlic
- Whisk the cornstarch into the chicken broth until smooth. Pour into the pan with the poultry seasoning.1 tablespoon cornstarch, 1 cup chicken broth, 1 teaspoon poultry seasoning
- Cook, whisking constantly, until thickened (about 2–3 minutes). Taste and adjust seasoning.
To Serve:
- Slice the turkey and serve alongside the sweet potatoes and Brussels sprouts. Drizzle with the warm gravy and finish with a sprinkle of parsley or pomegranate arils for a festive touch.Pomegranate arils, Chopped fresh parsley
Video
Notes
- Cut the sweet potatoes evenly: Cube them into similar sizes so they cook through at the same rate.
- Give it a sweet potato casserole twist if you like: The butter, brown sugar, and marshmallows already bring in that flavor, but adding an egg with a little chicken stock before baking makes the sweet potatoes creamier and more like the classic casserole.
- Use turkey breast instead of tenderloins: Swap the tenderloins for boneless turkey breast if that’s what you have on hand. It may need a little extra baking time since the cut is thicker, but the flavor and texture will still be juicy and tender.
- Rub the turkey thoroughly: Spread the seasoning mix well and evenly across the tenderloins so every bite is flavorful.
- Boost with fresh herbs: Sprinkling thyme, rosemary, or sage over the turkey before roasting gives the turkey the classic aroma and depth of flavor you’d expect from a classic roast turkey.
- Tent the turkey: Cover the turkey tenderloins loosely with aluminum foil if they start browning too quickly, which keeps them moist without overcooking. I always keep a roll of heavy-duty foil in my drawer for this; it’s thick, durable, and doesn’t tear easily.
- Add the marshmallows at the end: Sprinkle them on just before finishing so they melt and brown without burning.
- Adjust the gravy: A splash of chicken stock helps balance the seasonings and create a smoother, more flavorful sauce.
Nutrition
Recipe Notes and Expert Tips
I’ve put together a few tips that will help you get the best results when making this sheet pan Thanksgiving dinner.
- Cut the sweet potatoes evenly: Cube them into similar sizes so they cook through at the same rate.
- Give it a sweet potato casserole twist if you like: The butter, brown sugar, and marshmallows already bring in that flavor, but adding an egg with a little chicken stock before baking makes the sweet potatoes creamier and more like the classic casserole.
- Use turkey breast instead of tenderloins: Swap the tenderloins for boneless turkey breast if that’s what you have on hand. It may need a little extra baking time since the cut is thicker, but the flavor and texture will still be juicy and tender.
- Rub the turkey thoroughly: Spread the seasoning mix well and evenly across the tenderloins so every bite is flavorful.
- Boost with fresh herbs: Sprinkling thyme, rosemary, or sage over the turkey before roasting gives the turkey the classic aroma and depth of flavor you’d expect from a classic roast turkey.
- Tent the turkey: Cover the turkey tenderloins loosely with aluminum foil if they start browning too quickly, which keeps them moist without overcooking. I always keep a roll of heavy-duty foil in my drawer for this; it’s thick, durable, and doesn’t tear easily.
- Add the marshmallows at the end: Sprinkle them on just before finishing so they melt and brown without burning.
- Adjust the gravy: A splash of chicken stock helps balance the seasonings and create a smoother, more flavorful sauce.
How to Store Leftovers
Keep any leftovers in airtight containers in the refrigerator for up to 3 days, storing the turkey, vegetables, and gravy separately so the textures stay fresh. I use leakproof glass storage containers to keep everything sealed well and fresh in the fridge.
The turkey and vegetables can also be frozen in freezer-safe bags for up to 3 months. I freeze mine in these freezer bags because they stack easily and don’t take up much space. If I freeze any leftovers in a dish, I press a layer of plastic wrap to keep air out before sealing.
Skip freezing the gravy, as it tends to separate after thawing. When reheating, warm everything in the oven or microwave until heated through.
What to Serve With Sheet Pan Thanksgiving Dinner
This meal already covers the basics, but you can make it feel like a bigger spread with warm dinner rolls, cranberry sauce, or a crisp green salad on the side.
Classic side dishes like roasted green beans or carrots add color and balance, and adding crispy bacon over the vegetables or into a salad is an easy way to bring extra flavor. You can also serve stuffing made from bread cubes and celery for that classic Thanksgiving flavor.
To finish things off, Thanksgiving desserts like a slice of pumpkin pie or pecan pie make the perfect sweet ending.
More Easy Recipes for You to Try at Home
I’ve rounded up a few more recipes that fit perfectly with a Thanksgiving spread and bring comfort food to your table without a ton of work:
