Save 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 a small holiday gathering and everyone loved how the turkey stayed so juicy while the veggies roasted perfectly. The cranberry glaze adds a nostalgic touch that reminds me of family dinners growing up.
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
- Prep Sheet Pan:
- Preheat 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 olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prep Veggies:
- Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, and pepper. Spread vegetables in a single layer on the sheet pan, leaving space for the turkey.
- Add Turkey:
- Place seasoned turkey breast, skin-side up, in the center of the sheet pan.
- Start Roasting:
- Roast for 30 minutes.
- Make Glaze:
- Meanwhile, in a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat for 5 minutes until slightly thickened. Set aside.
- Glaze Turkey:
- After 30 minutes, brush half of the cranberry glaze over the turkey breast.
- Finish Roasting:
- Continue roasting for another 20 minutes, or until turkey reaches internal temperature of 160°F (71°C) and vegetables are tender and caramelized.
- Rest & Serve:
- Remove from oven, tent turkey with foil, and let rest 10 minutes. Slice turkey, serve with roasted veggies, drizzle with remaining glaze.
Save We made this together last Thanksgiving, and my kids loved helping toss the veggies. It was a dish everyone could enjoy, and we had plenty of leftovers for lunch the next day.
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 labels for potential allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g
Save This sheet-pan turkey dinner makes festive meals simple. Enjoy cozy flavors and easy cleanup with this delicious, balanced dish!
Recipe FAQ
- → What is the best way to ensure the turkey stays juicy?
Rubbing the turkey breast with olive oil and a blend of herbs helps lock in moisture. Resting the meat after roasting also allows the juices to redistribute.
- → Can I substitute vegetables in this meal?
Yes, sweet potatoes or parsnips work well in place of butternut squash and still complement the flavors.
- → How is the cranberry glaze prepared?
The glaze combines cranberry sauce with maple syrup, Dijon mustard, apple cider vinegar, and orange zest, simmered gently to thicken and blend flavors.
- → What temperature should the turkey reach when roasting?
The turkey breast should reach an internal temperature of 160°F (71°C) for safe and tender results.
- → Are there any recommended drink pairings?
Dry Riesling or Pinot Noir wines pair well, offering a nice balance to the savory and sweet elements of the dish.
- → Can this dish accommodate dietary restrictions?
Yes, the meal is naturally gluten-free and dairy-free, but check cranberry sauce and mustard labels for allergens like mustard.