Effortless Thanksgiving Feast: Your Complete Two-Sheet-Pan Dinner Guide

Transform your holiday cooking with this ingenious approach to a full Thanksgiving Dinner! Imagine: succulent turkey breast, rich gravy, perfectly candied sweet potatoes, a classic savory dressing, and crispy Parmesan Brussels sprouts – all prepared with minimal fuss on just two sheet pans. This guide provides comprehensive tips, a streamlined recipe, and expert advice to ensure your Thanksgiving meal is both delicious and stress-free.

Before diving into the detailed recipe, take a moment to watch our quick video overview (approximately 2 minutes) below, showcasing the simplicity and efficiency of this two-sheet-pan Thanksgiving dinner. Afterwards, you’ll find all the essential tips and the full recipe to make your holiday meal a resounding success!

Two-Sheet-Pan Thanksgiving Dinner: Unleashing Holiday Ease

Earlier this year, we revolutionized Easter dinner by preparing an entire meal on two sheet pans, and the enthusiastic response was incredible! Witnessing the many successful re-creations inspired countless requests for a similar concept for Thanksgiving. After extensive testing and meticulous refinement, we are thrilled to present this perfected two-sheet-pan Thanksgiving dinner. It’s designed to simplify your holiday cooking without compromising on flavor or tradition.

It’s important to note that this Thanksgiving dinner recipe, while designed for convenience, requires a bit more precision than your average meal. To achieve the best results, adhere closely to the specified quantities, especially for the turkey breast, and ensure your oven is accurately calibrated. We’ve fine-tuned every step, but exact measurements and temperatures are key. While the video offers a helpful overview, we strongly recommend reading through the entire written instructions thoroughly before you begin to ensure a smooth cooking experience.

We are confident that this simplified approach will allow you to enjoy a delicious Thanksgiving dinner with less stress and more time with your loved ones. Get ready to experience the magic of a truly effortless holiday feast!

The Star of the Show: Perfectly Roasted Turkey Breast

No Thanksgiving dinner is complete without the centerpiece: the turkey. For this sheet pan method, a bone-in, skin-on turkey breast is ideal. To ensure it cooks perfectly and stays incredibly juicy, proper preparation is crucial. The turkey is often the most challenging component, so planning ahead for thawing and following these specific tips will guarantee success.

Achieving a Flawless Turkey Breast on Your Sheet Pan

• Selecting Your Turkey Breast: Opt for a 6-7-pound turkey BREAST that is bone-in and skin-on. This specific size is essential for even cooking alongside the other components on the sheet pan. The bone helps retain moisture and flavor, while the skin crisps up beautifully, protecting the meat.
• Safe Thawing Methods: Thorough thawing is non-negotiable for both food safety and even cooking.
  1. Refrigerator Thawing: This is the safest and most recommended method. Allow approximately 24 hours in the refrigerator for every 4-5 pounds of turkey. Plan this well in advance, as it can take several days for a larger breast.
  2. Cold Water Thawing: For a faster option, thaw the turkey in cold water. You’ll need about 30 minutes per pound of turkey. Keep the turkey in its original packaging, then place it in a large, leak-proof plastic bag. Submerge the bag breast-down in a sink or bucket filled with cold water, using cans or weights to keep it fully submerged. Change the water every 30 minutes to maintain a consistently cold temperature. This method requires constant attention. Always cook the turkey immediately after thawing using this method.

  Food Safety Note: Never thaw a turkey at room temperature, as this can lead to bacterial growth.

• Enhance Flavor with Brining: While optional, adding a wet or dry brine before cooking can significantly boost the turkey’s flavor and moisture content. A brine helps the turkey retain juices, resulting in a more succulent final product.
• Prepping for the Sheet Pan: For optimal cooking on a sheet pan, carefully remove the two breast halves from the bone. Ensure the skin remains attached to each breast piece. This allows the turkey to lay flatter and cook more evenly.
• Precision Cooking with a Food Thermometer: A reliable food thermometer is your best friend when cooking turkey. Insert it into the thickest part of the turkey breast, avoiding the bone, to monitor the internal temperature. The turkey is fully cooked when it reaches 165 degrees F. For maximum juiciness, we recommend pulling the turkey out of the oven when it reaches 160 degrees F, as it will continue to cook (carry-over cooking) those extra 5 degrees while resting. This prevents over-drying.
• Crafting the Gravy: A delicious gravy is essential! If your turkey came with a gravy packet, follow its instructions. Alternatively, make a savory homemade gravy from scratch. For a time-saving solution, high-quality pre-made turkey gravies are excellent. We particularly enjoy McCormick’s® Simply Better Turkey Gravy* for its rich flavor and convenience.
• The Importance of Resting: Once cooked, transfer the turkey breasts to a cutting board and tent loosely with foil. Allow them to rest for at least 10 minutes before carving. This crucial step allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

*Please note: Specific product mentions are based on personal favorites and are not compensated endorsements.

The Classic Side: Savory Thanksgiving Dressing

Next on our sheet pan journey is the indispensable Thanksgiving dressing. Over the years, our philosophy for dressing has evolved to embrace simplicity, emphasizing quality ingredients and straightforward preparation for maximum flavor. Our go-to recipe features hearty sourdough or ciabatta bread, an abundance of fresh herbs, a single egg for binding, and flavorful chicken broth. While we have a full-sized Thanksgiving dressing recipe, this sheet pan version is a perfectly halved adaptation that we absolutely adore.

The Secrets to an Outstanding Thanksgiving Dressing

• The Foundation: Dried Bread: The absolute secret to achieving a dressing with perfect texture – one that’s crispy on the outside and tender within, never soggy – is to use stale, dried bread. Even with stale bread, we take an extra step: toasting the bread cubes in the oven at 250 degrees F for about 20 minutes ensures they are completely dry and ready to absorb all the flavorful liquids without becoming mushy. This step, though optional, makes a noticeable difference in the final texture.
• The Aromatic Heart: Fresh Herbs: Elevate your dressing with the vibrant flavors of fresh herbs. We love using a generic packet of poultry herbs, which typically includes a fragrant blend of sage, rosemary, and thyme. You can usually find these convenient packets in the produce section of your grocery store, near the fresh-cut herbs. One poultry herb packet is sufficient for this recipe. For an added layer of freshness and color, we also incorporate a bit of fresh parsley.
• Make-Ahead Convenience: Save valuable time on Thanksgiving Day by assembling your dressing ahead of time! The entire dressing mixture can be prepared, placed into its foil bed, covered tightly, and refrigerated overnight or up to 24 hours. If baking directly from the refrigerator, allow an additional 10-15 minutes of baking time to ensure it heats through evenly.

Flavorful Sides: Parmesan Brussels Sprouts and Candied Sweet Potatoes

Our first sheet pan is dedicated to the turkey and dressing, leaving the second sheet pan for our delectable Parmesan roasted Brussels sprouts and sweet, caramelized candied sweet potatoes. This strategic allocation ensures each component cooks to perfection, contributing to a balanced and unforgettable Thanksgiving meal.

Expert Tips for Irresistible Brussels Sprouts

• Choose Freshness: The quality of your Brussels sprouts directly impacts the final dish. Look for fresh Brussels sprouts with dark green, vibrant outer leaves and firm, undried stem ends. Avoid any with yellowing leaves or soft spots.
• Pre-Preparation for Efficiency: To minimize active prep time on the big day, consider buying pre-washed Brussels sprouts. If you’re starting with whole sprouts, plan to prepare them in advance. This involves removing any loose, discolored outer leaves and washing them thoroughly under cold water. It’s absolutely crucial that the sprouts are COMPLETELY dried before you toss them with oil; excess moisture will steam them rather than allow them to roast and crisp.
• Proper Trimming and Halving:
  • First, cut off and discard the tough stem end of each sprout.
  • Next, peel off and discard the outermost layer of leaves (typically just the first layer). If you prefer a milder flavor, you can peel off additional layers until you reach the softer, brighter green leaves underneath.
  • Finally, if the Brussels sprouts are large, halve them through the stem. Small sprouts can be left whole to prevent them from overcooking.
• Serving Flexibility: Roasted Brussels sprouts are best served hot or warm. They have the added benefit of holding their warmth and delicious flavor for up to 30 minutes if covered and placed in a warm spot. This built-in flexibility is a major advantage for a multi-component meal like this, allowing a little buffer time if other dishes require extra minutes in the oven.

Luscious Candied Sweet Potatoes

Completing our second sheet pan alongside the Brussels sprouts are the delightfully sweet and caramelized candied sweet potatoes. We’ve developed a clever shortcut to ensure these are ready in sync with the rest of your meal, without sacrificing their classic Thanksgiving appeal.

• The Microwave Shortcut: Cooking whole sweet potatoes traditionally can take over an hour. To significantly cut down on oven time, we’ll start by partially cooking them in the microwave, then finish them in the oven for that desirable caramelized texture and tender interior.
• Preparing for Microwave Cooking: Before microwaving, thoroughly wash the sweet potatoes (leaving the skin on). Then, prick each sweet potato all over with a fork, about 8-10 times. These small perforations are crucial as they allow steam to escape during cooking, preventing the potato from bursting and creating a mess in your microwave (a common culinary mishap!). You only need to pierce the skin, not all the way through the potato.
• Moisture for Tenderness: For even cooking and softer skin, loosely wrap each pricked sweet potato in a cold, damp paper towel (ensure excess water is wrung out). This creates a steaming effect within the microwave.
• Microwave Timing: Be aware that microwave cooking times will vary based on the size of your potatoes and your microwave’s wattage. Most medium to large potatoes typically require about 7-13 minutes at full power. Start by microwaving each potato for 5 minutes, then flip it and continue cooking for another 3-4 minutes. If still not tender when squeezed gently, continue in 1-minute increments until desired softness is achieved. (Important: cooking more than one potato at a time will almost double the cooking duration, so cooking them individually is often more efficient for even results.)
• Achieving Crispy & Candied Perfection: We’ll partially cook the sweet potatoes in the microwave (6-10 minutes per potato, depending on size), then transfer them to the sheet pan for an initial 10-minute roast in the oven. After this, we’ll remove them, add our delicious streusel topping, and return them to the oven for another 15-20 minutes. This two-stage cooking ensures they are perfectly tender and beautifully caramelized, finishing just as the Brussels sprouts are done.

Thanksgiving Dinner Serving Suggestions

Elevate your stress-free 2-sheet pan Thanksgiving Dinner with these wonderful complementary dishes. These additions will create a complete and unforgettable holiday spread:

• Creamy Grape Salad: A refreshing and unexpectedly delicious side, this creamy grape salad offers a sweet and tangy contrast to the rich flavors of the main meal. Its cool crispness is a welcome palate cleanser.
• Warm Dinner Rolls: Essential for soaking up gravy and rounding out the meal, fluffy dinner rolls served warm with a generous knob of butter are always a crowd-pleaser.
• Zesty Cranberry Sauce: Whether you prefer a classic canned variety or a vibrant homemade version, cranberry sauce adds that characteristic tart sweetness that defines Thanksgiving.
• Delightful Pumpkin Desserts: No Thanksgiving is complete without a sweet ending. Choose from one of these irresistible pumpkin-themed desserts to conclude your feast:
  • Pumpkin Caramel Cheesecake Bars with a buttery streusel topping for a rich and indulgent treat.
  • Pumpkin Pecan Streusel Pie crowned with fluffy maple whipped cream, offering a delightful blend of textures and flavors.
  • Frozen Pumpkin Pie Cheesecake a no-bake, wonderfully simple, and refreshing alternative to traditional pie.
  • Pumpkin Cake baked in a beautiful bundt pan, perfect for a show-stopping yet easy dessert.
  • Pumpkin Cinnamon Roll Cookies finished with a luscious cream cheese frosting, combining two beloved comfort flavors.

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Thanksgiving Dinner

By
Chelsea Lords

Prepare a full, delectable Thanksgiving Dinner effortlessly! Enjoy juicy turkey breast, savory gravy, perfectly candied sweet potatoes, classic dressing, and crispy Parmesan Brussels sprouts, all made conveniently on just two sheet pans.

Prep Time:
2 hours

Cook Time:
1 hour

Total Time:
3 hours

Servings:
4 servings

Video Overview

Equipment

• 2 Large sheet pans (15″ x 21″)
• Parchment paper
• Aluminum foil

Ingredients

• Salt and pepper, to taste

Turkey Breast

• 1 (6 to 7 pounds) bone-in, skin-on turkey breast (e.g., Honeysuckle, often includes a gravy packet). Ensure turkey is completely thawed, dry brine is added if desired, and breast halves are removed from the bone with skin attached to form 2 breast pieces.
• 1 tablespoon dried minced garlic
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 4 tablespoons unsalted butter

Dressing

• 7 cups stale (brioche or sourdough) bread cubes, cut into 1/2 to 1-inch pieces
• 1 large egg
• 6 tablespoons unsalted butter, divided
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 1-1/2 cups chicken broth
• 1/4 cup fresh flat-leaf parsley, diced
• 1 package poultry seasoning (or 1 1/2 tablespoons fresh sage, 1 tablespoon fresh thyme, and 3/4 tablespoon fresh rosemary, see note 1)

Brussels Sprouts

• 1-1/2 pounds Brussels sprouts, halved
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan cheese (optional, or use pomegranate arils!)

Candied Sweet Potatoes

• 4 medium sweet potatoes (approximately 1 3/4 pounds total)
• 4 tablespoons butter, softened to room temperature (not melted)
• 1/4 cup light brown sugar, lightly packed
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 1 cup miniature marshmallows, divided

For Serving

• Dinner rolls, plus butter
• Gravy, for serving (either packaged and prepared, or using a gravy packet that comes with the turkey)
• Cranberry sauce (1 can or homemade)

Instructions

• Note: Before you begin, please read through this entire recipe carefully. Understanding the sequence will greatly help with timing and flow. The general approach is to prepare and cook the dressing and turkey first for 30 minutes. While they cook, you’ll prepare the second sheet pan (Brussels sprouts and sweet potatoes) so it’s ready to join the first pan for the remaining cooking time.

Pan One: Dressing and Turkey

1. Preheat your oven to 250°F. Cube your chosen bread into 1/2 to 1-inch pieces and spread them in a single, even layer on a baking tray. Bake for 20 minutes to dry them out, then remove from the oven and set aside. (As you begin this step, also start microwaving your sweet potatoes as instructed in step #1 under “Pan Two: Brussels Sprouts and Sweet Potatoes”).
2. Adjust your oven racks to the upper and lower thirds of the oven. Increase the oven temperature to 375°F. Line both large sheet pans with parchment paper for effortless cleanup. Create a “foil bed” for the dressing on one side of the first sheet pan by folding aluminum foil into a rectangular pan shape, ensuring it has walls to contain the dressing.
3. Position the foil bed for the dressing on one half of the first sheet pan. In a very large mixing bowl, crack the egg and whisk until smooth.
4. In a large nonstick pan, melt 4 tablespoons of butter over medium heat. Add the diced celery and onion and cook, stirring occasionally, until they have softened, which should take about 5 minutes. Pour in the chicken broth, then add the diced parsley, rosemary, sage, thyme, 3/4 teaspoon of salt, and 1/4 teaspoon of cracked pepper. Bring the mixture to a gentle simmer, then turn off the heat and set aside.
5. Add the toasted dried bread cubes to the whisked egg mixture in the large bowl and toss gently to coat. Pour in the cooked celery and onion mixture from the pan, tossing everything very gently until just combined. Transfer this dressing mixture into the prepared foil tray on the sheet pan. Cut the remaining 2 tablespoons of butter into small pieces and dot them evenly over the top of the dressing. Cover the dressing securely with foil.
6. Refer to the earlier section in this post for detailed instructions on safely thawing the turkey breast and removing the two breast halves from the bone (ensuring the skin remains attached). Wash the turkey breasts and pat them thoroughly dry with paper towels. Season both breasts generously with salt and pepper, making sure to lift the skin and season underneath as well as on top (omit extra salt if you’ve already dry brined). Melt the remaining butter and mix it with all the dried seasonings (again, no additional salt if brining was performed) to form a thick paste. Rub this mixture generously over the turkey breasts, paying special attention to getting it under the skin. Also rub it on top of the skin, then pull the skin to cover as much of the meat as possible. Place these two prepared turkey breasts on the other half of the lined sheet pan. Continue to “Cooking the Two Pans” for baking directions.

Pan Two: Brussels Sprouts and Sweet Potatoes

1. Microwave the sweet potatoes: Thoroughly scrub the sweet potatoes until clean (keep the skin on). Using a fork, pierce each potato evenly all over, about 8–10 times. Wet 4 paper towels in cold water and wring out any excess liquid, so they are just damp. Wrap each potato loosely in a damp paper towel. Place each potato (one at a time – see note 2 regarding multiple potatoes) in the microwave and microwave for 5 minutes at full power. Remove, turn the potato onto its other side, and microwave for another 3–5 minutes, or until the potatoes are tender enough to cut open (but do not cut them yet). Remove and allow to cool slightly.
2. On one side of the second sheet pan, combine the halved Brussels sprouts, olive oil, salt, pepper (we recommend about 1 teaspoon salt and 1/2 teaspoon pepper), and garlic powder. Toss directly on the tray to coat evenly, then spread them into a single, even layer (this prevents steaming and encourages roasting). Place the mostly-cooked sweet potatoes on the other side of this tray. Continue to “Cooking the Two Pans” for baking directions.
3. To make the sweet potato streusel: In a large bowl (you can quickly rinse out the dressing bowl and reuse it), combine the room-temperature butter, brown sugar, and flour. Mix with your fingers or a fork until it forms a crumbly mixture. Stir in the ground cinnamon, a pinch of salt, chopped pecans, and 1/4 cup of the miniature marshmallows until all ingredients are well combined. Set this streusel topping aside.

Cooking the Two Pans

1. Important Note: Minimize opening the oven door during cooking, as this causes significant temperature drops and extends baking times. When you do open the oven, work quickly to close it again.
2. Place the sheet pan with the turkey breast and covered dressing on the upper third rack of the preheated 375°F oven and bake for 30 minutes. At the 30-minute mark, remove the foil from the dressing. While this first tray bakes, ensure your second sheet pan with Brussels sprouts and sweet potatoes is fully prepped. After the initial 30 minutes, place the second sheet pan on the lower third rack of the oven. Continue cooking both pans for another 10 minutes. During this 10-minute interval, prepare the sweet potato streusel as described in step #3 under “Pan Two: Brussels Sprouts and Sweet Potatoes.” After 10 minutes, carefully remove the bottom sheet pan from the oven (the one with Brussels sprouts and sweet potatoes) and rotate the top turkey pan (but keep it in the oven).
3. On the second sheet pan (which you just removed), give the Brussels sprouts a good toss. Carefully cut each partially cooked sweet potato in half, gently fluff the interior with a fork, and then evenly spoon the prepared streusel topping over each sweet potato half. Return this second pan to the oven. Continue cooking both pans for an additional 20–25 minutes, or until the Brussels sprouts are tender and beautifully roasted, and the sweet potato streusel is golden brown and cooked through. At this point, check the internal temperature of the turkey breast. The turkey is done when a food thermometer inserted into the thickest part reads 165°F. To ensure ultimate juiciness, we recommend removing the turkey from the oven at 160°F, as it will continue to cook slightly while resting. While everything is in the final stages of cooking, you can prepare your gravy, whip up a quick dessert, or set your holiday table.
4. Once the main components are cooked, remove the sweet potato pan from the oven and carefully scatter the remaining miniature marshmallows on top of the candied sweet potatoes. For the Brussels sprouts, sprinkle them with the freshly grated Parmesan cheese (unless you are opting for pomegranate arils instead). Return the sweet potato pan to the oven for another 2–4 minutes, just until the marshmallows are bubbly and lightly golden (watch them very closely to prevent burning) and the Parmesan cheese is melted.
5. Transfer the cooked turkey breasts to a cutting board and allow them to rest for at least 10 minutes before slicing. Once rested, slice the turkey breasts and arrange them back on the sheet pan alongside the dressing for an attractive serving presentation. Serve your complete sheet pan Thanksgiving dinner with prepared gravy, warm dinner rolls, and cranberry sauce, as desired.

Recipe Notes

Note 1: Poultry herb seasoning mixes, a convenient blend of sage, rosemary, and thyme, can typically be found near the fresh-cut herbs in the produce section of your grocery store.

Note 2: While it is possible to microwave more than one sweet potato at a time, be aware that doing so will significantly increase the cooking time—often almost doubling it. For instance, a single potato that takes 10 minutes might require 16 minutes for two. For the most even and perfectly cooked results, we recommend microwaving one potato at a time.

Storage: To maintain freshness, store all leftover components (turkey, dressing, Brussels sprouts, sweet potatoes) in separate airtight containers in the refrigerator for up to 3-4 days.

Nutrition Information

Serving: 1 serving | Calories: 1133 kcal | Carbohydrates: 145 g | Protein: 27 g | Fat: 53 g | Saturated Fat: 23 g | Cholesterol: 128 mg | Sodium: 1176 mg | Potassium: 1883 mg | Fiber: 19 g | Sugar: 43 g | Vitamin A: 34496 IU | Vitamin C: 159 mg | Calcium: 423 mg | Iron: 9 mg

Nutrition information is automatically calculated and should only be used as an approximation. It does not include the gravy, cranberry sauce, or dinner rolls. Calculations assume ingredients are split equally into four servings.

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