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.
Herb Butter Roasted Turkey Breast
Preheat oven to 350°F (177°C).
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°F (71°C). 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.
Melt butter in a skillet over medium 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 Potato Casserole
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.
Wash Brussels sprouts, trim them and cut them in half. This is best done early on so that the Brussels sprouts can dry completely. Cut the Brussels sprout quarters if they are large.
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.
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.
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.)
10 minutes before the side dishes are done, top the sweet potato casserole with marshmallows and return to the oven to finish cooking.
Once the turkey has reached 160°F (71°C) cover with aluminum foil and allow to rest for 10 minutes before serving.Happy Thanksgiving!
Thaw turkey breast in the refrigerator for 2-3 days before cooking.
Adjust the cooking time based on the size of your breast, cooking at 15-20 minutes per pound.
See blog post for things you can prepare a day ahead, to make your Thanksgiving even easier!
If you prefer a streusel topping for the sweet potato casserole versus marshmallows, mix together ½ cup brown sugar, ¼ cup all-purpose flour, ½ cup chopped pecans, and 4 tablespoons melted butter.