Pin this 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 dinner for a small holiday at home, and it quickly became a favorite for both weeknight meals and special occasions. The sweet-tart cranberry glaze pairs perfectly with the savory turkey and colorful veggies, making every bite memorable.
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
- Prep and Preheat:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- Season Turkey:
- Mix olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub the mixture evenly over the turkey breast.
- Prepare Vegetables:
- Toss butternut squash, Brussels sprouts, carrots, and red onion in olive oil, salt, and pepper. Spread onto the sheet pan, leaving space in the center.
- Roast Turkey & Veggies:
- Place turkey breast, skin-side up, in center of pan. Roast for 30 minutes.
- Make Cranberry Glaze:
- In a saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer for 5 minutes until thickened. Set aside.
- Glaze Turkey:
- After 30 minutes, brush half the cranberry glaze over the turkey.
- Finish Roasting:
- Continue roasting for 20 minutes more. Turkey should reach internal temperature 160°F (71°C), vegetables should be tender and caramelized.
- Rest & Serve:
- Remove from oven. Tent turkey with foil, let rest 10 minutes. Slice and serve with roasted vegetables, drizzling remaining glaze.
Pin this Last Thanksgiving, we gathered around the table with just a few family members—this recipe made the meal feel special without a lot of fuss. Everyone loved being able to scoop up turkey and veggies from one pan and drizzle on extra cranberry glaze!
Required Tools
Large sheet pan, small saucepan, mixing bowls, sharp knife, cutting board, silicone brush.
Allergen Information
Contains mustard (in the glaze). Always check labels on cranberry sauce and Dijon mustard for potential allergens. Naturally gluten-free and dairy-free.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g
Pin this Enjoy this cozy, vibrant meal straight from the sheet pan for effortless serving and easy cleanup. Perfect for intimate gatherings or busy weekdays!
Frequently Asked Recipe Questions
- → How do I ensure the turkey breast stays moist?
Seasoning the turkey with olive oil and herbs creates a flavorful crust, while brushing cranberry glaze halfway through roasting adds moisture and a tangy-sweet layer. Resting the turkey after cooking allows juices to redistribute.
- → Can I substitute the vegetables?
Yes, sweet potatoes or parsnips can replace butternut squash. Feel free to use seasonal vegetables you prefer, adjusting roasting times if needed.
- → What internal temperature should the turkey reach?
Cook until the turkey breast reaches 160°F (71°C) internally for safe and juicy results.
- → How can I add more depth to the vegetable flavor?
Tossing the vegetables lightly with balsamic vinegar before roasting adds a subtle tang and helps caramelize natural sugars.
- → What wine pairs well with this dish?
Dry Riesling or Pinot Noir complement the turkey and cranberry glaze, balancing sweetness and savory notes.