Save to Pinterest 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 sheet-pan roasted turkey breast last winter for a quiet family dinner, and it instantly became a favorite for its simplicity and beautiful presentation.
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 Oven:
- 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.
- Prepare Vegetables:
- 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.
- Add Turkey:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan.
- Initial Roasting:
- Roast for 30 minutes.
- Make Glaze:
- While roasting, make the 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.
- Roast Until Done:
- 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:
- 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.
Save to Pinterest Bringing this to the table last Thanksgiving made it feel just as festive as a whole roasted turkey, but with much less hassle and plenty of family smiles.
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.
Nutritional Information
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g (per serving)
Save to Pinterest A festive meal that comes together easily on one pan, perfect for small gatherings or when you crave a little holiday flavor any time of year.
Questions & Answers
- → What is the best way to ensure the turkey stays juicy?
Coating the turkey breast with olive oil and a blend of herbs helps lock in moisture. Roasting at a steady 400°F and letting the meat rest after cooking ensures juiciness.
- → Can I substitute the winter vegetables?
Yes, sweet potatoes or parsnips can replace butternut squash, and other root vegetables can be added for variation.
- → How do I make the cranberry glaze thicker?
Simmering the glaze mixture on low heat for about 5 minutes reduces excess liquid, creating a thick, sticky finish.
- → Is it necessary to brush the glaze twice during roasting?
Brushing the glaze halfway through roasting allows it to meld with the turkey surface, enhancing flavor without burning.
- → What wine pairs well with this dish?
A dry Riesling or Pinot Noir complements the balance of savory turkey and tangy glaze effectively.