Sheet Pan Thanksgiving Dinner
This Sheet Pan Thanksgiving Dinner gives you all the classic holiday flavor without the all-day cooking marathon. You can make it for Thanksgiving, Christmas, Easter, or even a weeknight dinner when you want comfort food, quick and fuss-free. One pan takes care of it all, so you get the flavors you’re craving with minimal cleanup. The turkey and veggies store perfectly in the fridge or freezer, so you can enjoy them again whenever you want.
Equipment
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
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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
Calories: 458kcalCarbohydrates: 35gProtein: 31gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 97mgSodium: 990mgPotassium: 879mgFiber: 6gSugar: 13gVitamin A: 11710IUVitamin C: 67mgCalcium: 91mgIron: 3mg
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