Turkey, stuffing, and three side dishes, all cooked up on a sheet pan. In just 2 hours (cooking time included) your abundant one pan Thanksgiving dinner will be ready to serve. So kick back, relax, and enjoy your Thanksgiving!
QUICK NAVIGATION
- Jump to Recipe
- How to Prepare the Sheet Pan
- Tips for Juicy Turkey
- Thanksgiving Dinner Side Dishes
- Make Ahead Tips
- What to Serve with the Meal
- Wine Pairings
- Frequently Asked Questions
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Thanksgiving is my favorite holiday! It has food, family, and football; three things that make for a really wonderful day! For some, the food and family elements are massive in size. For others, Thanksgiving is a quiet day with just a few special people.
Whether it is large or small, delicious food has to be a part of the day! But days of cooking are not required in order for a small gathering to have an abundant assortment of Thanksgiving favorites on the table.
What's Great About One Pan Thanksgiving Dinner
This is almost too good to be true, but thankfully it is real! If you are cooking for 6 people or fewer this Thanksgiving, you can have all of your favorite dishes without slaving in the kitchen for days!
The herb-roasted turkey breast cooks up so juicy and flavorful! And for my family of 4, we had enough turkey leftover for sandwiches the next day!
You don't have to choose between just one or two side dishes, in order to save your sanity! These dishes are super fast to make, and they cook all together with the turkey, so you don't have to stress about oven space!
To make this Thanksgiving dinner all on one pan I used a 15x21-inch baking pan. I use this pan almost every day and love it because it fits perfectly in my oven, filling one entire rack. If you don't have one, it's worth buying (click on the affiliate link above) but you could also use two regular baking sheets.
By the way, if you like the idea of a sheet pan dinner for regular weeknight dinners, check out this sheet pan pork chops recipe!
How to Make A Sheet Pan Thanksgiving Dinner
How to Prepare the Sheet Pan
Getting the sheet pan set up with individual compartments is easier than it looks.
- Line the entire sheet pan with two layers of heavy-duty aluminum foil, pressing it against the bottom and sides of the pan.
- Tear off three additional pieces of foil, each about 18-inches long. Working with one piece at a time, fold the long edge up about 2-inches, then fold over again, then repeat with the other long edge, leaving about 3 inches of flat foil in between each edge.
- Repeat with the other 2 sheets of foil.
- Press the first sheet of foil along the short edge of the sheet pan, flipping one edge over the side of the sheet pan to grab onto the pan, and pressing it against the outer side. Press the short sides of the foil against the outside of the sheet pan.
- Place the second sheet of foil up against the first, and flip up the side of that piece of foil, folding it over the side of the first sheet. Press the short sides of the foil against the outside of the sheet pan.
- Repeat with the third sheet of foil.
Tips for a Juicy & Flavorful Turkey
- 3 Days Ahead: Thaw turkey breast in the refrigerator.
- Brining a turkey is usually the key to juicy, flavorful meat. However, most turkey breasts come already brined. If you were to add additional brining it would end up really salty. Instead, we add flavor by rubbing an herb butter under the skin of the turkey.
- Turkey breast cooks at 350 for 15-20 minutes per pound, so for our 5-pound turkey, it will go into the oven for 1 hour before the side dishes are added to the pan. Remove it from the oven once it reaches 160 degrees.
- Tent the sheet pan with foil and let it rest for 10 minutes before carving and serving. This allows the juices to lock into the meat, so they don't end up being left behind on your cutting board when carving.
Thanksgiving Dinner Side Dishes
- Stuffing: You can swap out your favorite stuffing recipe if you'd like. But there is something about Pepperidge Farm Classic Stuffing that screams "Thanksgiving" to me! Every time we try to upgrade to something fancier, I am left wishing we had made stuffing with good ol' Pepperidge Farm. It's pretty great that something so easy can be so delicious!
Sweet Potato Casserole: This casserole tastes like dessert! We have some in our family who like marshmallow topping and some who like brown sugar and pecans, so we do half and half. But you can simplify this even further if you want to do one topping for the whole casserole.
Brussels Sprouts: There is just something about Brussels sprouts that sings "harvest dinner" to me! I love serving them with the Thanksgiving meal!
The bacon will cook right alongside the Brussels sprouts, but it won't crisp up. If you want your bacon crispy, cook it ahead of time.
Sprinkle pomegranates over the top after the Brussels are finished cooking. This adds great texture and flavor to the Brussels sprouts!
Corn Casserole: This is my favorite Thanksgiving side dish! It is a classic corn casserole recipe, cut down to serve 6. There is so much butter in this recipe, but that is what makes it delicious! And it's Thanksgiving, so let's do it right!
Optional Make-Ahead Shortcuts
Since the turkey cooks for an hour before the side dishes are added, there is plenty of time to prepare those dishes before they go into the oven. However, it is really nice to have things prepped ahead to make Thanksgiving Day even easier. If you want to do some work on Wednesday, here are some things that can be done ahead!
- Prepare herb butter. Cover and leave on the counter, so it is soft when you are ready to use it.
- Chop ½ cup of onion and a ½ cup of celery. Store in refrigerator until ready to use.
- Microwave the sweet potatoes until they are soft. Store in the refrigerator.
- Prepare the sweet potato casserole topping. Cover and store at room temperature.
- Chop the bacon, and cook it if you want it crispy.
- Wash, trim, and slice Brussels sprouts.
What Else Should I Serve to Make a Complete Thanksgiving Meal?
- Dinner rolls
Grab your favorite pre-cooked rolls from the bakery section of your local grocer and heat them while the turkey sheet pan is resting.
Oven Method: Place on a baking sheet and heat in a 350 oven for 7-10 minutes, or according to package directions. I like to brush a little butter on the tops, and sprinkle them with sea salt before baking.
Slow Cooker Method: Lay a damp towel on the bottom of your slow cooker. Lay your rolls on top of the towel. Drape another towel over the top of your rolls. Place the lid on the slow cooker and heat on low for 30-45 minutes, until the rolls are warm. Turn the slow cooker to the warm setting for up to 2 hours.
Microwave Method: Arrange them on a microwave-safe plate and cover them with a damp towel, wrapping the entire plate. Heat in the microwave for 30-45 seconds, until they are warm. - Gravy
With our sheet pan dinner, the turkey drippings cook into the stuffing. That's awesome because it makes the stuffing flavorful. But it doesn't leave you with drippings for gravy. But honestly, I think Heinz turkey gravy is pretty hard to beat anyway. While the sheet pan dishes are resting, heat the gravy in a saucepan over medium heat. - Dessert
My favorite part of Thanksgiving is the dessert! These pies can be made 1-2 days ahead so that you don't have to worry about it on Thanksgiving Day. Sure, you can go for the standard pumpkin pie, but these are my family's favorites for Thanksgiving dessert.
Sweet Potato Pie
Bourbon Chocolate Pecan Pie
Sugar Cream Pie
What Wine Pairs Well With Thanksgiving Dinner?
- Riesling is a delicious white wine option, as the sweetness and acidity pairs well with herbs.
- Pinot Grigio another great choice for white wine, as it is sturdy enough to balance with the rich Thanksgiving side dishes
- Just because turkey is white mean doesn't mean you have to rule out reds! When looking for red wine, you want something that won't overpower the meat. Pinot Noir works well for that, as it is lighter-bodied and a little bit earthy.
- I like a fuller-bodied red wine, so my choice for the Thanksgiving table is a Zinfandel. The herbal components of the dinner draw out great flavors from this wine.
- Have you tried Drizly? They deliver straight to your door!
Frequently Asked Questions
Remove the turkey from the oven once it has reached 160 degrees. To find the temperature of the turkey, insert an instant-read thermometer in the thickest part of the breast, which you will find near the neck.
Ultimately, you want the turkey to hit 165°F, but if you wait until it reaches 165° to remove it from the oven then it will be overcooked and dry. Instead, remove it at 160°. The temperature of the turkey will rise while it is resting.
If your turkey reaches 160°F before your side dishes are done, simply remove the turkey onto a cutting board or baking dish. Tent the turkey with foil, and allow it to rest while the rest of your meal finishes cooking.
Green beans are a wonderful substitution for this recipe! Drizzle with olive oil, and season with salt and pepper. Instead of walnuts and pomegranate, I recommend using slivered almonds.
One Pan Thanksgiving Dinner
Recipe by:Ingredients
Turkey
- 5 lb turkey breast, thawed
- ½ cup butter, softened
- ½ teaspoon black pepper
- 4 garlic cloves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
Herb Stuffing
- 6 ounces Pepperidge Farm Herb Seasoned Classic Stuffing
- 2 tablespoons butter
- ½ cup chopped onion
- ½ cup chopped celery
- 1 cup chicken broth
Sweet Potato Casserole
- 2 large sweet potatoes
- ¼ cup milk
- 2 tablespoons brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1 egg
Sweet Potato Topping
- ½ cup marshmallows
- 2 tablespoons melted butter
- ¼ cup brown sugar
- ¼ cup flour
- ⅓ cup pecans
Brussels Sprouts
- 12 oz brussels sprouts
- 3 slices bacon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup walnuts
- ½ cup pomegranate arils
Corn Casserole
- ¾ cup creamed corn
- ¾ cup corn kernels
- ½ cup sour cream
- ¾ cup melted butter
- 1 egg
- ¾ cup Jiffy corn muffin mix
Instructions
- Line sheet pan with heavy-duty foil, sealing tightly against a 15x21-inch baking sheet, or two smaller baking sheets. Tear three strips of foil, and fold up sides to create three individual compartments. Line them side-by-side on one side of the baking sheet, where they are touching, and fold together to interlock. (More details are in the blog, so reference for further direction.)Roll three additional pieces of foil into "logs" to place under the turkey. This will serve as a makeshift roasting pan.
- Turkey
- Preheat oven to 350 degrees.
- Mix softened butter with pepper, garlic, rosemary, and sage.
- Gently loosen the skin of the turkey breast and rub the butter all over the breast, under the skin, and on the areas of the breast that are not covered in skin, until the entire breast has been covered. Set aside the remaining butter to baste the turkey in the oven.
- Cook for 1 hour, then remove and add side dishes into their compartments. Melt the remaining herbed butter and brush over the turkey to baste. Continue cooking until the turkey reaches 160 degrees. Begin temping once the turkey has been in the oven for a total of 1 ½ hours.
- Remove from the oven and place a foil tent over the turkey breast. Let rest for 10 minutes before carving.
Stuffing
- Melt butter in a saucepan over medium-high heat.
- Add onion and celery and cook until the vegetables are tender-crisp.
- Add the broth and heat to a boil.
- Remove the saucepan from heat, add stuffing, and mix lightly.
- Set aside until ready to bake.
Sweet Potatoes
- Scrub sweet potatoes and then pierce each one several times with a fork. Place on a microwave-safe plate and cook in the microwave for 5 minutes. Check for softness, and continue cooking in 1-minute intervals, until soft.
- Remove the sweet potato flesh into a medium-sized bowl. Add in milk, brown sugar, vanilla, cinnamon, salt, and eggs, and mix well.
- In a separate small bowl, combine melted butter, flour, brown sugar, and pecans for the topping. Set aside both bowls until ready to bake.
Brussels Sprouts
- Wash and trim Brussels sprouts. This is best done early on so that the Brussels sprouts can dry completely.
- Chop the bacon. If you want crispy bacon, cook it ahead of time or in a pan. You can add the bacon raw and it will cook alongside the Brussels, but it will not get crispy.
- In a large bowl, toss the Brussels sprouts with oil, salt, pepper, bacon, and walnuts. Set aside until ready to place in oven.
Corn Casserole
- Add all corn casserole ingredients into a large bowl and whisk well. Set aside until ready to bake.
Baking the Side Dishes
- Once the turkey has cooked for an hour, remove it from the oven and set it on the stovetop.
- Add prepared stuffing around the turkey.
- Spoon each side dish into a separate compartment that you have created.
- Top half of the sweet potato casserole the brown sugar topping and half with marshmallows, or cover the entire casserole with your desired topping.
- Place the sheet pan back into the oven and bake an additional 30-45 minutes, or until the side dishes are fully cooked. (See blog notes about removing the turkey breast if it is done early.)
- Cover the pan with aluminum foil and allow to rest for 10 minutes before serving.Happy Thanksgiving!
This is so good! The turkey was really juicy and the sides were a hit!
That's great to hear! Thanks for sharing!
This is a genius idea! It will be perfect for my little family as we celebrate on our own this year!
Happy Thanksgiving to your family! I hope you all enjoy this delicious sheet pan dinner!