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One Pan Turkey Dinner
5 from 22 votes

One Pan Turkey Dinner

This One Pan Turkey Dinner includes turkey breast, homemade stuffing, roasted yellow potatoes, Brussels sprouts with bacon, and cranberry sauce, all cooked separately on a single sheet pan. The method organizes the tray with foil dividers, allowing each component to roast simultaneously with distinct flavors and textures.

Prep Time
30 mins
Cook Time
1 hr 25 mins
Additional Time
15 mins
Total Time
2 hrs 10 mins
Servings: 4
Calories: 1114 kcal
Course: Main Course, Dinner
Cuisine: American

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
  • black pepper to taste
  • salt 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
  • black pepper
  • salt
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
    Cup of Yum
  1. Preheat oven to 375°F.
  2. 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
  1. Cook onion & celery in butter with poultry seasoning over medium-low heat until tender but not browned, about 10 minutes.
  2. 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
  1. 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
  1. Bring a large pot of water to a boil.
  2. 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.
  3. 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
  1. 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
  1. 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
  1. 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.
  2. Remove from the oven and rest 15 minutes before serving.
  3. While the turkey is resting, remove the foil from the cranberry sauce, stir and transfer to a cool bowl.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 1114

% 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.