Sheet Pan Thanksgiving Dinner for Four

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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.

Sheet Pan Thanksgiving Dinner
Sheet Pan Thanksgiving

If you need a Thanksgiving dinner for four people or less, or you just have a craving for the flavors of Thanksgiving dinner in, say, the middle of February, this recipe is for you. The turkey breast, slathered in mayonnaise and fragrant za’atar (a Middle Eastern mix of dried herbs, sesame, and sumac), roasts up gorgeously moist and juicy. The sweet potatoes caramelize, the Brussels sprouts turn crisp and brown, and it’s all served with a creamy za’atar sauce on the side. But if you’re going traditional Thanksgiving, pair it with my Cranberry Pear Sauce and Stuffing Muffins!

Sheet Pan Thanksgiving Dinner

This recipe is slightly adapted from Melissa Clark’s new cookbook, Dinner in One, Exceptional and Easy One-Pan Meals. Like all her other cookbooks, this one will surely to be a hit! It’s full of skillet dinners, sheet-pan suppers, comforting casseroles, and even one-bowl cakes. Yum!

Sheet Pan Thanksgiving Dinner Ingredients

  • Turkey Breast seasoned with salt, pepper, and finely grated garlic
  • Sauce: Light mayo, za’atar, and lemon juice
  • Sweet Potatoes peeled and cut into wedges, coated with olive oil, maple syrup, salt, and red pepper flakes
  • Brussels Sprouts with olive oil, cumin seeds, and salt

How to Make Sheet Pan Thanksgiving Dinner

  • Prep Turkey: If the turkey breast comes tied, untie it. Pat the meat dry with paper towels and season it with salt, pepper, and garlic. Let the turkey sit at room temperature for 15 minutes.
  • Make the Mayo: Combine the mayonnaise and za’atar. Transfer two tablespoons to a separate bowl and brush it all over the turkey. Set the remaining mayo aside.
  • Sweet Potatoes: In a large bowl, toss the potatoes with oil, syrup, salt, and red pepper. Place the turkey on a rimmed sheet pan, arrange the potatoes around it, and roast for 20 minutes at 400°F.
  • Brussels Sprouts: Cover the sprouts with oil, cumin seeds, and salt. Toss the potatoes, and push them to one side of the pan. Add the brussels sprouts and roast for another 20 to 30 minutes until the turkey’s internal temp reaches 145°F. Let the turkey rest for 10 minutes, and then carve it.
  • Finish the Sauce: Season the reserved za’atar mayo to taste and add a little oil and salt if needed, along with some lemon juice.

Variations:  

  • Vegetables: Sliced acorn or butternut squash, cut 1-inch thick, can stand in for the sweet potatoes. Broccoli florets or broccolini can replace the brussels sprouts.
  • Spice Level: If you don’t like spicy food, omit the red pepper flakes.
  • Sweetener: Swap honey for maple syrup.
  • Cumin: If you don’t have cumin seeds, sub a quarter teaspoon of ground cumin.
  • Turkey Skin: Although the skin is left on the turkey for flavor, I usually remove it before eating to reduce the fat and calories, but it’s totally up to you. The nutritional info is for skinless turkey breast, and there’s quite a bit! I am sure there will be leftovers even with four people eating.

turkey breast and sweet potatoesSheet Pan Thanksgiving

More Thanksgiving Dinner Recipes You’ll Love:

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Sheet Pan Thanksgiving Dinner
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Sheet Pan Thanksgiving

10+
608 Cals 59 Protein 38 Carbs 26.5 Fats
Prep Time: 20 mins
Cook Time: 50 mins
rest time: 10 mins
Total Time: 1 hr 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
This easy Sheet Pan Thanksgiving dinner for four is made with roast turkey breast, maple-glazed sweet potatoes, and brussels sprouts.

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
  • 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

Equipment

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.

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

Nutrition

Serving: 1/4 of recipe, Calories: 608kcal, Carbohydrates: 38g, Protein: 59g, Fat: 26.5g, Saturated Fat: 4g, Cholesterol: 126mg, Sodium: 908mg, Fiber: 8.5g, Sugar: 10.5g
Keywords: sheet pan dinner, sheet pan thanksgiving, thanksgiving dinner for four

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9 comments

  1. I made this recipe as I only had a small group for Thanksgiving.  It was very easy, inexpensive and delicious.  All the flavors were amazing.  My turkey didn’t come with skin but the mayo on the topping really kept it moist.  I had never used za’atar before, but my Kroger had it, so no special trips looking for ingredients.  I followed recipe exactly and it was hearty and satisfying; would make again next year!

  2. I had to google what za’atar is, because I’ve never heard of it. My small town doesn’t sell anything like that (some of the spices that make up za’atar aren’t available for me either). Do you have a suggestion for a good substitute? I’d love to make this recipe for me and my mom for Thanksgiving this year!

    • Great question.   I am wondering this as well. Excited cited to try this. 

    • I would use Italian spice or Lemon pepper. Use 2 teaspons of Italian seasoning since it is dried herbs. You could make the mayo seasoning mix ahead of time and taste. It would take a few hours for seasoning to release flavor.

    • Hi! Check online, there are a lot of great spices out there that one cannot get locally but they are all available online. Once you try za’atar, you may find you wanna try it on everything!

    • I can’t find za’atar either Jessica.  What was suggested as a substitute?

    • Ground thyme is the most common substitution for the za’atar herb, but other variations on the recipe call for equal-parts mixtures of any number of herbs: thyme, oregano, marjoram, cumin, or coriander – you might even try herbes de provence since it has most of these in one jar

    • Use poultry seasoning instead!