Sheet Pan Thanksgiving
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4.5
12 reviews
Excellent
Sheet Pan Thanksgiving
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This easy Sheet Pan Thanksgiving dinner for four is made with roast turkey breast, maple-glazed sweet potatoes, and brussels sprouts.
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Ingredients
- 1 boneless turkey breast (2 to 2½ pounds)
- 2 teaspoons kosher salt (divided, plus more as needed)
- ½ teaspoon freshly ground black pepper
- 2 large garlic cloves (finely grated)
- ¼ cup light mayonnaise
- 2½ tablespoons Za’atar
- 1 pound sweet potatoes (peeled and cut lengthwise into 1-inch-thick wedges)
- 3 tablespoons extra-virgin olive oil (divided)
- 1 tablespoon maple syrup
- Pinch of Crushed Red Pepper Flakes
- 1 pound Brussels sprouts (trimmed and halved lengthwise)
- ½ teaspoon cumin seeds
- fresh lemon juice (to taste)
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Instructions
- Heat the oven to 400ºF. If the turkey breast comes tied, untie it.
- Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
- In a small bowl, stir together the mayonnaise and za’atar.
- Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey.
- Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else.
- In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes.
- Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
- In the same bowl (no need to wash it), toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt.
- Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts.
- Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes).
- Allow the meat to rest for 10 minutes before slicing. Discard turkey skin (to reduce calories, if desired as the nutritional info reflects no skin) and carve.
- While the turkey is resting, season reserved za’atar mayo to taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.
Equipments used:
Notes
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House
- Reprinted from Dinner In One. Copyright © 2022 by Melissa Clark. Photographs copyright © 2022 by Linda Xiao. Published by Clarkson Potter, an imprint of Random House
Nutrition Information
Show Details
Serving
1/4 of recipe
Calories
608kcal
(30%)
Carbohydrates
38g
(13%)
Protein
59g
(118%)
Fat
26.5g
(41%)
Saturated Fat
4g
(20%)
Cholesterol
126mg
(42%)
Sodium
908mg
(38%)
Fiber
8.5g
(34%)
Sugar
10.5g
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 608kcal | 30% |
| Carbohydrates | 38g | 13% |
| Protein | 59g | 118% |
| Fat | 26.5g | 41% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 908mg | 38% |
| Fiber | 8.5g | 34% |
| Sugar | 10.5g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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