One Pan Turkey Dinner
User Reviews
5.0
33 reviews
Excellent
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Prep Time
30 mins
-
Cook Time
1 hr 30 mins
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Additional Time
15 mins
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
1114 kcal
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Course
Main Course, Dinner
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Cuisine
American
One Pan Turkey Dinner
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Turkey, stuffing, potatoes, brussels sprouts, and cranberry sauce are all baked together on a foil-lined pan to create the ultimate turkey dinner!
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Ingredients
Stuffing
- ½ cup finely diced onion
- 1 rib celery finely diced
- ⅓ cup butter
- ¾ teaspoon poultry seasoning
- 6 cups dry bread cubes about 8 slices of bread
- 1 tablespoon fresh herbs I used parsley, thyme, and sage
- 1 ½ to 2 cups chicken broth
- salt and black pepper to taste
Turkey
- 2 pounds boneless turkey breast with skin
- 2 teaspoons olive oil
- ¼ teaspoon poultry seasoning
- 1 tablespoon fresh herbs I used parsley, thyme, and sage
- salt and black pepper
Potatoes
- 1 ½ pounds yellow potatoes
- ½ onion thinly sliced
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon garlic powder
- ½ cup heavy whipping cream
- pats butter to taste
Cranberry Sauce
- 1 ½ cups cranberries about 6 ounces
- ½ cup granulated sugar
- pinch cinnamon
- 1 tablespoon orange juice or water
Brussels Sprouts
- 1 pound Brussels sprouts
- 2 slices Bacon uncooked, chopped
- 1 teaspoon olive oil
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Instructions
Pan
- Preheat oven to 375°F.
- Line a large 18"x13" sheet pan with Reynolds Wrap® Heavy Duty Foil. Divide the tray into sections using foil. The first section is for the turkey and stuffing, about 8” of the pan. Make the middle section about 5” for the potatoes and the last section will be 5” for the brussels sprouts. Generously spray each section with cooking spray (or use Reynolds Wrap® Non-Stick Foil to keep food from sticking). Set aside.
Stuffing
- Cook onion & celery in butter with poultry seasoning over medium-low heat until tender but not browned, about 10 minutes.
- Combine bread cubes, onion mixture & herbs in a bowl. Toss with broth, a little bit at a time until bread is moist (but not soggy). You may not need all of the broth. Season with salt and pepper to taste. Set aside.
Turkey
- Rub the outside of the turkey breast with oil. Sprinkle with poultry seasoning and fresh herbs and season generously with salt & pepper. Place in the largest section of the pan. Arrange stuffing around the turkey breast and place pats of butter on the stuffing if desired.
Potatoes
- Bring a large pot of water to a boil.
- Scrub the potatoes and slice ¼″ thick. Boil 5 minutes or just until tender-crisp. During the last minute of cooking, add the sliced onions to the water. Drain well.
- Toss the potatoes with rosemary, garlic powder, and salt & pepper. Place in the middle section of the pan. Drizzle with the cream and add pats of butter on top of the potatoes.
Cranberry Sauce
- Combine sauce ingredients and place in 1 or two small oven-proof bowls (this will need to expand so allow extra space in the bowl). Cover with foil and nestle the bowls in the sections where you have space.
Brussels Sprouts
- Rinse brussels sprouts and drain well. Remove any discolored leaves and cut in half if large. Toss with oil and season with salt & pepper. Set aside (these will be added later in cooking).
Baking
- Place the sheet pan in the middle of the oven and bake 25 minutes. Add brussels sprouts and uncooked bacon to the remaining section. Bake an additional 25-35 minutes or until turkey is cooked to 165°F.
- Remove from the oven and rest 15 minutes before serving.
- While the turkey is resting, remove the foil from the cranberry sauce, stir and transfer to a cool bowl.
- Toss Brussels and bacon to combine. Slice the turkey breast and serve.
Notes
- Bread should be dried before making stuffing. Cut and leave out 24 hours or dry in the oven at 325°F for about 7-9 minutes. Cool completely.
- The turkey will release juices into the stuffing so ensure it is not too moist when placing on the pan.
- The cranberries will bubble up while cooking so ensure your bowl is much larger than needed so it doesn't bubble over.
- These are simple roast potatoes. Potatoes can be mashed/smashed after baking while the turkey rests or topped with additional butter and/or gravy for serving.
Nutrition Information
Show Details
Calories
1114
(56%)
Carbohydrates
119g
(40%)
Protein
70g
(140%)
Fat
43g
(66%)
Saturated Fat
20g
(100%)
Cholesterol
211mg
(70%)
Sodium
1605mg
(67%)
Potassium
2152mg
(61%)
Fiber
15g
(60%)
Sugar
38g
(76%)
Vitamin A
1890IU
(38%)
Vitamin C
148mg
(164%)
Calcium
281mg
(28%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1114 kcal
% Daily Value*
| Calories | 1114 | 56% |
| Carbohydrates | 119g | 40% |
| Protein | 70g | 140% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 211mg | 70% |
| Sodium | 1605mg | 67% |
| Potassium | 2152mg | 46% |
| Fiber | 15g | 60% |
| Sugar | 38g | 76% |
| Vitamin A | 1890IU | 38% |
| Vitamin C | 148mg | 164% |
| Calcium | 281mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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