Sheet Pan Roasted Turkey Breast

A festive all-in-one meal featuring juicy turkey breast colorful winter vegetables and a tangy-sweet cranberry glaze: perfect for a cozy family dinner or small holiday gathering.

I first made this for our small Thanksgiving at home and everyone was amazed by how flavorful and colorful the spread turned out: minimal mess and maximum delight for all ages.

Ingredients

• Turkey: 1 boneless skin-on turkey breast (about 2 lbs / 900 g) 2 tbsp olive oil 1 tsp kosher salt 1/2 tsp black pepper 1 tsp dried thyme 1 tsp dried rosemary 1/2 tsp smoked paprika
• Winter Vegetables: 2 cups butternut squash peeled and cubed (about 1/2-inch pieces) 2 cups Brussels sprouts trimmed and halved 2 large carrots peeled and sliced into 1/2-inch rounds 1 red onion peeled and cut into wedges 2 tbsp olive oil 1/2 tsp kosher salt 1/4 tsp black pepper
• Cranberry Glaze: 1/2 cup cranberry sauce (homemade or store-bought) 2 tbsp pure maple syrup 1 tbsp Dijon mustard 1 tbsp apple cider vinegar 1/2 tsp orange zest

Instructions

Prepare Sheet Pan:

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Season Turkey:

In a small bowl mix 2 tbsp olive oil salt pepper thyme rosemary and smoked paprika. Rub this mixture evenly over the turkey breast.

Prep Veggies:

In a large bowl toss butternut squash Brussels sprouts carrots and red onion with 2 tbsp olive oil 1/2 tsp salt and 1/4 tsp pepper. Spread the vegetables in a single layer on the prepared sheet pan leaving space in the center for the turkey.

Arrange:

Place the seasoned turkey breast skin-side up in the center of the sheet pan.

Roast:

Roast for 30 minutes.

Make Cranberry Glaze:

In a small saucepan combine cranberry sauce maple syrup Dijon mustard apple cider vinegar and orange zest. Simmer over low heat stirring occasionally for 5 minutes until slightly thickened. Set aside.

Glaze Turkey:

After 30 minutes of roasting brush half of the cranberry glaze over the turkey breast.

Continue Roasting:

Continue roasting for another 20 minutes or until the turkey reaches an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized.

Rest Turkey:

Remove from oven tent the turkey with foil and let rest for 10 minutes.

Serve:

Slice the turkey and serve with roasted vegetables drizzling with the remaining cranberry glaze.

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Serving this together brought our family closer around the table: everyone wanted seconds and it sparked wonderful holiday stories.

Required Tools

Large sheet pan small saucepan mixing bowls sharp knife cutting board silicone brush (for glazing)

Allergen Information

Contains mustard (in the glaze) naturally gluten-free and dairy-free always check for hidden allergens.

Nutritional Information (per serving)

Calories: 410 Total Fat: 15 g Carbohydrates: 34 g Protein: 37 g

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Finish holiday evenings with this colorful sheet-pan dinner: everyone is sure to ask for it again next year.

Recipe FAQs

→ How do I ensure the turkey breast stays juicy?

Rub the turkey with olive oil and herbs before roasting and let it rest after cooking to lock in moisture.

→ Can I substitute the winter vegetables?

Yes, sweet potatoes or parsnips work well as alternatives to butternut squash for a different flavor.

→ How do I make the cranberry glaze thicker?

Simmer the glaze over low heat, stirring occasionally until it reaches your desired consistency.

→ What temperature should the turkey reach when cooked?

Cook until the turkey reaches an internal temperature of 160°F (71°C) for safe and juicy results.

→ Can I prepare this dish ahead of time?

Yes, you can prep the vegetables and glaze in advance; roast turkey and vegetables just before serving.