Sheet Pan Turkey Dinner For Two – an easy and healthy one pan Thanksgiving meal for two (or four). Best of all, everything cooks up in under an hour. Includes a juicy turkey, potatoes, green beans, carrots, sweet potatoes, broccoli and cranberries.
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You can choose to use turkey breast, turkey thighs or even turkey drumsticks. All that’s left to do is choose the sides you want to make.
For today’s recipe, I used:
- turkey breast and turkey thighs
- Brussels sprouts
- green beans
- sweet potato
- broccoli
- baby potatoes
- carrots
- pecans
- fresh cranberries (frozen works as well – be sure to thaw first)
- dried cranberries
TIPS FOR MAKING THIS HEALTHY SHEET PAN TURKEY DINNER
This recipe requires a little bit of planning, so everything finishes cooking at the same time.
If your turkey breast is larger than two pounds, you may have to adjust the cooking time accordingly.
Be sure to chop the vegetables to around roughly the same size so that everything will finish cooking at the same time.
And of course, feel free to prepare everything in advance. That way, when dinner rolls around, all you have to do is pop everything onto the sheet tray and throw it into the oven.
Yields 2 - (4)
Sheet Pan Turkey Dinner For Two - an easy and healthy one pan Thanksgiving meal for two (or four). Best of all, everything cooks up in under an hour. Includes a juicy turkey, potatoes, green beans, carrots, sweet potatoes, broccoli and cranberries.
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
2 fresh turkey thighs, legs or medium turkey breasts (about 2 lbs**) (add 2 more for four people)
3 Tablespoons olive oil, divided
salt and black pepper to taste
1-2 teaspoons Lemon Pepper, divided, to taste
2 teaspoons Italian seasoning, divided
1 medium sweet potato, peeled and cut into cubes
1 1/2 cups baby potatoes, halved
1 1/2 cups Brussels sprouts, trimmed and halved
1/4 cup broccoli florets
1/2 cup sliced carrots (about 1/2" thick)
1 1/2 cups green beans, trimmed
2/3 cup fresh cranberries
1/2 cup pecan halves
1/2 cup dried cranberries
Instructions
- Preheat oven to 400F. Season turkey with salt, lemon pepper, one teaspoon of Italian seasoning and one tablespoon olive oil. Place on a large rimmed baking sheet (mine was 10x15) and roast for 15 minutes.
- Meanwhile, prepare the other ingredients as needed(peel, wash, dry, chop vegetables etc.).
- Combine all the vegetables in a large bowl and drizzle with the remaining two tablespoons of olive oil, season with salt, lemon pepper and remaining one teaspoon of Italian seasoning.
- Remove sheet pan from the oven and arrange the sweet potatoes, baby potatoes and Brussels sprouts evenly on the sheet pan, surrounding the turkey. Add a few sprigs of fresh rosemary around the pan.
- Return pan to oven and continue to roast. After 20 minutes, remove pan from the oven and flip the turkey and the vegetables. Add the carrots, green beans, fresh cranberries, pecans and dried cranberries to the pan arranging evenly around the turkey. Return pan to oven again and roast for another 15 minutes - or until turkey is fully cooked and reaches 165F internal temperature and vegetables are soft and tender.
- Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.
Notes
**Cooking time varies according to the size of your turkey. If your turkey is more than two pounds, you may want to leave it in longer before adding the carrots and green beans. If your turkey is smaller, just remove from the oven sooner once.
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