Save A festive, all-in-one meal featuring juicy turkey breast, colorful winter vegetables, and a tangy-sweet cranberry glaze—perfect for a cozy family dinner or small holiday gathering.
I first made this sheet-pan turkey for a smaller Thanksgiving when we wanted something elegant but simple. The combination of roasted winter vegetables and glaze made dinner feel special with little fuss.
Ingredients
- Turkey: 1 boneless, skin-on turkey breast (about 2 lbs (900 g)), 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp smoked paprika
- Winter Vegetables: 2 cups butternut squash, peeled and cubed (about 1/2-inch pieces), 2 cups Brussels sprouts, trimmed and halved, 2 large carrots, peeled and sliced into 1/2-inch rounds, 1 red onion, peeled and cut into wedges, 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Cranberry Glaze: 1/2 cup cranberry sauce (homemade or store-bought), 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp orange zest
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season Turkey:
- In a small bowl, mix 2 tbsp olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prepare Vegetables:
- In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the turkey.
- Add Turkey to Pan:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan.
- Roast:
- Roast for 30 minutes.
- Make Cranberry Glaze:
- While roasting, make the cranberry glaze: In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat, stirring occasionally, for 5 minutes until slightly thickened. Set aside.
- Glaze Turkey:
- After 30 minutes of roasting, brush half of the cranberry glaze over the turkey breast.
- Finish Roasting:
- Continue roasting for another 20 minutes, or until the turkey reaches an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized.
- Rest Turkey:
- Remove from oven, tent the turkey with foil, and let rest for 10 minutes.
- Serve:
- Slice the turkey and serve with roasted vegetables, drizzling with the remaining cranberry glaze.
Save This dish always brings warm memories of our small family holidays, gathering around the table while the aroma of roasting turkey and veggies filled our kitchen.
Required Tools
Large sheet pan, small saucepan, mixing bowls, sharp knife, cutting board, silicone brush for glazing
Allergen Information
Mustard is present in the cranberry glaze. Check labels on cranberry sauce and Dijon mustard for potential allergens. Recipe is gluten-free and dairy-free.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g (per serving)
Save Finish your festive meal with a glass of Riesling or Pinot Noir. This recipe brings comfort and flavor in just one pan.
Recipe FAQ
- → What temperature should the oven be for roasting?
Preheat the oven to 400°F (200°C) for optimal roasting of the turkey breast and vegetables.
- → Can other vegetables be used instead of butternut squash?
Yes, sweet potatoes or parsnips can be substituted to provide different flavors and textures.
- → How do I know when the turkey is done?
The turkey is done when it reaches an internal temperature of 160°F (71°C) and the juices run clear.
- → How is the cranberry glaze prepared?
The glaze is simmered on low heat with cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest until slightly thickened.
- → Can this dish accommodate dietary restrictions?
It is naturally gluten-free and dairy-free, but note the glaze contains mustard, so check labels if allergies are a concern.
- → What wine pairs well with this meal?
Dry Riesling or Pinot Noir complements the sweet and savory flavors wonderfully.