Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe

roasted sweet potatoes, carrots, and Brussels sprouts and sliced turkey roulade on a sheet pan

5 from 3 votes

Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe

Keep Thanksgiving simple this year with this easy sheet pan dinner! This Thanksgiving sheet pan dinner is full of Brussels sprouts, carrots, sweet potatoes and an amazing turkey roulade.

Prep Time25

Cook Time1 30

Total Time1 55

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Baking Sheet
Instant Read Meat Thermometer

Ingredients

For the Turkey Roulade

1 boneless skin-on turkey breast (about 4 pounds)
1 cup breadcrumbs
3 tablespoons butter melted
3 tablespoons olive oil divided
1 tablespoon fresh rosemary minced
2 teaspoons lemon zest
2 cloves garlic minced

For the Sweet Potatoes

2 sweet potatoes peeled and cut into 1” cubes
2 teaspoons olive oil
½ teaspoon kosher salt
1 tablespoon granulated sugar
½ teaspoon ground cinnamon

For the Carrots

½ pound small carrots peeled
2 teaspoons olive oil
½ teaspoon kosher salt
½ teaspoon garlic powder
Fresh chopped parsley for garnish

For the Brussels Sprouts

½ pound Brussels sprouts halved
2 teaspoons olive oil
½ teaspoon kosher salt
½ teaspoon fresh thyme minced
2 cloves garlic minced

Instructions

For the Turkey Roulade (1.5 hours before serving)

Preheat your oven to 325F. Line a large baking sheet with parchment paper.
Slice the turkey breast in half through the meat (make sure to leave the skin intact) and cover it with plastic wrap. Pound the turkey breast into an even rectangle that is approximately ¾” thick.
1 boneless
In a small bowl, combine the breadcrumbs, melted butter, 1 tablespoon olive oil, rosemary, lemon zest, and minced garlic.
1 cup breadcrumbs, 3 tablespoons butter, 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 2 teaspoons lemon zest, 2 cloves garlic
Spread the mixture evenly over the turkey.
Beginning with the side without the skin, tightly roll the turkey into a log. You should end up with a tightly rolled turkey, skin side out. Secure the turkey by tying it with kitchen twine and place it on the parchment lined baking sheet.
Drizzle the additional 2 tablespoons of olive oil over the turkey breast and season it generously with salt and pepper. Make sure the olive oil and salt/pepper coat the turkey breast evenly on all sides.
Bake the turkey for 35 minutes, while you prepare the sides.

For the Sweet Potatoes (prepare while the turkey roasts)

In a large bowl, combine the sweet potatoes, olive oil, and kosher salt. Toss to combine and set aside until ready to use.
2 sweet potatoes, 2 teaspoons olive oil, ½ teaspoon kosher salt
In a small bowl, combine the sugar and cinnamon. Set it aside until ready to garnish.
1 tablespoon granulated sugar, ½ teaspoon ground cinnamon

For the Carrots (prepare while the turkey roasts)

In a large bowl, combine the carrots, olive oil, kosher salt, and garlic powder. Mix to combine and set aside until ready to use.
½ pound small carrots, 2 teaspoons olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder

For the Brussels Sprouts (prepare while the turkey roasts)

In a large bowl, combine the Brussels sprouts, olive oil, kosher salt, thyme, and garlic. Toss to combine and set aside until ready to use.
½ pound Brussels sprouts, 2 teaspoons olive oil, ½ teaspoon kosher salt, ½ teaspoon fresh thyme, 2 cloves garlic

Final Roast (45 minutes before serving)

Remove the turkey breast from the oven and increase the oven temperature to 400F.
Add the sweet potatoes, carrots, and brussel sprouts to the pan and roast for 20 minutes.
Stir the vegetables and roast for an additional 15 minutes, or until the vegetables are slightly browned and the internal temperature of the turkey registers 165F on an instant read thermometer.
Remove the turkey from the oven and cover it with foil. Allow it to rest for 5 minutes.
Slice the turkey into ½” slices and serve.
Fresh chopped parsley
The turkey and vegetables can be kept warm in a 200F for up to 30 minutes.

Video

Notes

Crispy Vegetables: The key to crisp and delicious vegetables is to not over crowd your pan! If you have small baking sheets, feel free to divide the vegetables between two pans.
Turkey: Make sure your turkey breast is fully thawed before you begin-- I recommend letting it sit in the fridge for a 2-3 days before you plan to serve it. If you forget, you can always put it in a sink filled with cold water and it should thaw in 1-2 hours-- just make sure it stays covered in cold water the whole time!
Breadcrumbs: I’m using regular unseasoned breadcrumbs but you could use Panko breadcrumbs or a dry stuffing mix.

Fresh Herbs: I use lots of fresh herbs in this recipe (rosemary, parsley, thyme)-- I highly recommend using fresh, rather than dried. It really makes a difference!
Lemon Zest: Adds a hint of brightness and freshness to the turkey-- feel free to leave it out if you don’t have any on hand.
Sweet Potatoes: Cubing the sweet potatoes before roasting them helps them brown and become crisp. If you’d rather serve whole sweet potatoes, poke them with a fork, wrap them in foil and place them on the baking sheet with the turkey during the first roast in step 7.
Sweet or Savory Sweet Potatoes: I use using cinnamon and sugar to flavor the sweet potatoes but you could also make them savory by adding garlic powder, fresh herbs, and grated parmesan.
Carrots: I use small multi-color carrots, but you could also use large carrots that have been peeled and cut into 1” pieces.
Brussels Sprouts: When halving the Brussels sprouts, make sure to remove any of the outer leaves that may have dirt on them.

Nutrition