One Pan Turkey Dinner
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 25 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
Description
The One Pan Turkey Dinner recipe organizes an 18"x13" sheet pan into three sections: turkey with stuffing, potatoes, and Brussels sprouts with bacon. The turkey breast is seasoned with olive oil, poultry seasoning, fresh herbs, salt, and pepper, placed on foil in the largest section of the pan. The stuffing is prepared from dried bread cubes, sautéed onion and celery seasoned with poultry seasoning, mixed with broth and fresh herbs, creating a moist but not soggy base that will absorb the turkey juices during roasting.
Yellow potatoes are sliced thin and combined with onion, rosemary, garlic powder, cream, and pats of butter to roast tender and flavorful. Brussels sprouts are halved and roasted with chopped uncooked bacon and olive oil for a crispy, savory side. Cranberry sauce is made separately with fresh cranberries, sugar, cinnamon, and orange juice to add a bright, sweet contrast.
This method allows for a balanced meal with roasted meat and sides done at the same time, simplifying preparation and cleanup. The dried bread for stuffing can be prepped by air-drying or oven drying to the right consistency. The recipe suggests serving potatoes mashed or with additional butter or gravy and notes that cranberry sauce may bubble up during cooking, advising use of a large bowl for safety.
Ingredients
Stuffing
- ½ cup onion finely diced
- 1 rib celery finely diced
- ⅓ cup butter
- ¾ teaspoon poultry seasoning
- 6 cups bread about 8 slices of bread, dry, cubes
- 1 tablespoon fresh herbs I used parsley, thyme, and sage
- 1 ½ to 2 cups chicken broth
- salt to taste
- black pepper to taste
Turkey
- 2 pounds turkey breast with skin, boneless
- 2 teaspoons olive oil
- ¼ teaspoon poultry seasoning
- 1 tablespoon fresh herbs I used parsley, thyme, and sage
- salt
- black pepper
Potatoes
- 1 ½ pounds potato yellow
- ½ onion thinly sliced
- 1 teaspoon rosemary chopped, fresh
- 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 lices Bacon uncooked, chopped
- 1 teaspoon olive oil
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
- Dry bread cubes fully before making stuffing by air-drying 24 hours or baking at 325°F for 7-9 minutes and cooling.
- Ensure stuffing is moist but not soggy as it will absorb turkey juices during cooking.
- Use a bowl much larger than cranberry ingredients to prevent overflow since cranberry sauce bubbles while cooking.
- Potatoes can be served mashed or smashed after roasting or topped with butter or gravy for extra richness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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