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 breast for a small holiday get-together. It was such a hit that we now enjoy it as a weeknight dinner throughout the colder months.
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 into 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.
- Arrange Turkey:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan.
- Start Roasting:
- 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.
- Slice and Serve:
- Slice the turkey and serve with roasted vegetables, drizzling with the remaining cranberry glaze.
Save This meal brings everyone together around the table, and even picky eaters enjoy the caramelized veggies and savory turkey. It's become our go-to dinner for both holidays and quiet weekends.
Required Tools
Large sheet pan, small saucepan, mixing bowls, sharp knife, cutting board, silicone brush
Allergen Information
Contains mustard (in the glaze). Naturally gluten-free and dairy-free. Always check product labels for allergens.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g (per serving)
Save This sheet-pan turkey breast is sure to impress at any gathering. Just slice, drizzle, and enjoy happy, satisfied faces around the table.
Recipe FAQ
- → What temperature should the oven be set to for roasting?
Preheat the oven to 400°F (200°C) to ensure the turkey breast roasts evenly and the vegetables caramelize nicely.
- → Can I substitute other vegetables for the winter veggies?
Yes, you can replace butternut squash with sweet potatoes or parsnips, and feel free to add any sturdy vegetables that roast well.
- → How do I make the cranberry glaze?
Simmer cranberry sauce with maple syrup, Dijon mustard, apple cider vinegar, and orange zest until slightly thickened, then brush onto the turkey during roasting.
- → Should the turkey breast be skin-on or off?
Using a skin-on turkey breast helps retain moisture and develops a crispy, flavorful exterior when roasted.
- → How do I know when the turkey is fully cooked?
Cook until the internal temperature of the turkey breast reaches 160°F (71°C), then let it rest before slicing.