Sheet Pan Roast Turkey Breast with Fall Vegetables
Boneless turkey breast seasoned with garlic and Italian herbs, roasted on a sheet pan alongside butternut squash, Brussels sprouts, and green beans. The turkey rests before slicing to retain juices. A streamlined Friendsgiving main combining protein and seasonal vegetables in one pan.
Ingredients
- 1 turkey breast, boneless, skin on
- 2 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 pound butternut squash, peeled and cut into 1-inch cubes
- ½ tablespoon olive oil
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1 pound Brussels sprouts, halved
- ½ pound green beans, ends trimmed
- ¼ teaspoon ground black pepper
Instructions
- 1
Preheat oven to 375F.
- 2
Pat turkey breast dry with paper towel.
- 3
Combine oil, salt, pepper, paprika, garlic powder, and Italian seasoning in small bowl. Rub mixture over turkey breast, place on plate, and let sit 15 minutes at room temperature.
- 4
Place turkey on center of large sheet pan and bake 30 minutes.
- 5
While turkey cooks, prepare butternut squash by tossing with oil, balsamic vinegar, Italian seasoning, salt, and pepper in large bowl.
- 6
Toss Brussels sprouts with oil, Italian seasoning, salt, and pepper in medium bowl.
- 7
Toss green beans with oil, salt, and pepper in medium bowl.
- 8
Remove pan from oven after 30 minutes. Arrange seasoned vegetables around turkey in single layer.
- 9
Return to oven and bake 30 to 35 minutes until butternut squash is fork tender and turkey internal temperature reaches 160F on meat thermometer.
- 10
Let turkey rest 10 to 20 minutes before slicing. Serve with vegetables.
Tips
Bring seasoned turkey to room temperature before roasting for more tender, juicy meat.
Use meat thermometer to confirm turkey reaches 160F internally for food safety.
Arrange vegetables in single layer to ensure even cooking.
Good to Know
Refrigerate leftover turkey and vegetables in airtight container up to 3 days.
Vegetables can be prepped and seasoned in bowls up to 8 hours ahead. Store covered in refrigerator.
Serve warm directly from sheet pan or transfer to platter with sliced turkey.
Common Mistakes
Skip the resting step to avoid dry turkey meat.
Overload the pan to avoid uneven vegetable cooking.
Skip the meat thermometer to risk underdone poultry.