If you’re dreaming of a Thanksgiving meal that’s both spectacular and surprisingly manageable, I have just the thing for you: the Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe. This dish combines the elegance of a perfectly rolled turkey breast stuffed with savory breadcrumbs and herbs, alongside a vibrant medley of roasted vegetables—all finished together on a single sheet pan. It’s an approachable way to create a feast that feels special and impressive without the stress of juggling multiple pots and pans. Whether you’re a seasoned host or looking to wow friends and family with something new, this recipe will become your new holiday favorite.
Ingredients You’ll Need
The beauty of this Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe lies in the simplicity and quality of its ingredients. Each one plays a vital role in creating layers of flavor, texture, and color that complement each other beautifully while keeping the prep straightforward.
- Boneless skin-on turkey breast (about 4 pounds): The star of the meal, juicy and tender when rouladed and roasted.
- Breadcrumbs (1 cup): Add a flavorful, slightly crisp stuffing base mixed with herbs.
- Butter, melted (3 tablespoons): Adds richness and helps everything brown beautifully.
- Olive oil (5 teaspoons total, divided): Brings brightness and helps roast the vegetables evenly.
- Fresh rosemary, minced (1 tablespoon): Infuses an earthy, pine-like aroma that lifts the roulade.
- Lemon zest (2 teaspoons): Adds a fresh citrus punch to brighten the stuffing.
- Garlic, minced (4 cloves total): Builds depth of savory flavor throughout both the roulade and veggies.
- Sweet potatoes (2, peeled and cut into 1” cubes): Provide natural sweetness and a hearty texture contrast.
- Kosher salt and seasonings: Necessary to bring out all the other flavors perfectly.
- Granulated sugar and ground cinnamon: Lightly sweeten and spice the sweet potatoes for warmth.
- Small carrots (½ pound, peeled): Bring earthiness and a tender bite when roasted.
- Brussels sprouts (½ pound, halved): Add bitterness and crunch that balance sweet and savory beautifully.
- Fresh thyme, minced (½ teaspoon): Delivers delicate herbal notes on the vegetables.
- Fresh chopped parsley (for garnish): Brightens and freshens the entire plate at the end.
How to Make Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe
Step 1: Prepare the Turkey Roulade
Start by carefully butterfly slicing your boneless turkey breast to create a flat, even surface. This technique is key for making a roulade that cooks evenly and stays juicy. Spread the mixture of melted butter, minced garlic, fresh rosemary, lemon zest, and breadcrumbs evenly over the flattened breast. Roll it up tightly, using kitchen twine to secure the roulade shape. This rolling and tying step not only looks stunning but ensures each slice reveals a beautiful swirl of herb-crumb stuffing.
Step 2: Preheat the Oven and Prepare Vegetables
Get your oven roaring at 375°F (190°C). While it heats up, toss the sweet potatoes with olive oil, kosher salt, sugar, and cinnamon for that irresistible balance of sweet and spiced flavors. In separate bowls, coat the carrots and Brussels sprouts with their corresponding oils, salt, garlic powder, and fresh thyme. Separating the veggies with tailored seasoning helps each maintain its unique character even when roasting together.
Step 3: Arrange the Sheet Pan
Place the turkey roulade in the center of a large rimmed sheet pan. Surround it with the prepared sweet potatoes, carrots, and Brussels sprouts, making sure everything is spread in a single layer for even roasting. This is the foundational trick that makes the “sheet pan” technique such a winner—minimal cleanup and perfectly cooked components.
Step 4: Roast to Perfection
Slide your prepared pan into the oven and roast for about 90 minutes, turning the vegetables halfway through so they caramelize beautifully on all sides. The turkey is done when an instant-read thermometer inserted into the center reads 165°F (74°C). The vegetables should be tender with gloriously crisp edges, making this a feast that’s as colorful as it is delicious.
Step 5: Rest and Slice
Once out of the oven, let the turkey roulade rest for 10 minutes to lock in juices and make slicing easier and cleaner. Then, slice the roulade into medallions to showcase the herb-studded spiral inside—such a fantastic presentation surprise that guests will love. Serve everything straight from the sheet pan or on a large platter for a rustic, inviting look.
How to Serve Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe
Garnishes
A sprinkle of fresh chopped parsley over the turkey and vegetables right before serving adds a burst of vibrant green color and a subtle freshness that elevates the whole dish. You can also squeeze some fresh lemon juice for an extra zesty kick if you like.
Side Dishes
Although this dish is designed to be a complete meal, pairing it with a simple mixed green salad or some crusty artisan bread can make it even more satisfying. A light cranberry relish or homemade gravy also complements the roulade’s flavors without overpowering the balanced vegetable roast.
Creative Ways to Present
For a festive touch, arrange the roulade slices on a wooden board with vegetables piled around, adding small bowls of gravy or cranberry sauce on the side. Alternatively, plate individual servings with a roulade medallion atop vegetables and a drizzle of pan juices for a restaurant-worthy finish that feels truly special.
Make Ahead and Storage
Storing Leftovers
After your Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe, wrap remaining turkey roulade slices and roasted vegetables tightly in airtight containers. Refrigerate for up to 3 to 4 days to keep flavors fresh and textures intact.
Freezing
This dish freezes well, especially the turkey roulade slices. Portion and wrap tightly with plastic wrap and foil, then freeze for up to 2 months. Vegetables may become a bit softer after thawing but still great for reheating in soups or casseroles.
Reheating
For best results, reheat leftovers gently in a 325°F oven covered with foil to keep the turkey moist. Alternatively, use a microwave but add a small splash of broth or water to avoid drying out the meat and vegetables. Reheat until just warm to preserve tenderness.
FAQs
Can I use a bone-in turkey breast instead?
Yes, but boneless turkey breast is easier to butterfly and roll for a roulade. Using bone-in will require adjusting cooking time and may be trickier to roll evenly.
What can I substitute for fresh herbs?
Dried herbs can be used if needed, but use about one-third the amount since dried herbs are more concentrated. Fresh rosemary and thyme add much more brightness if possible.
Is it possible to make this vegetarian?
While this recipe centers on turkey roulade, you can swap it with a plant-based roulade or serve the seasoned roasted vegetables as a hearty vegetarian main dish.
How do I keep the turkey moist while roasting?
Butter and olive oil in the stuffing help baste the meat internally, plus resting after roasting locks in juices. Avoid overcooking by using a meat thermometer.
Can I double the recipe for larger gatherings?
Absolutely! Use two large sheet pans to ensure enough space for everything to roast evenly. Keep vegetables in single layers for the best texture.
Final Thoughts
I can’t recommend enough giving this Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe a try. It simplifies the biggest holiday meal into one beautifully balanced sheet pan of joy, with flavors that will have everyone asking for seconds. Whether it’s your first time making a roulade or you’re craving a fresh twist on your Thanksgiving tradition, this recipe hits all the right notes and creates memories on a plate. Happy cooking and even happier holidays!
Print
Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Sheet Pan Thanksgiving Dinner with Turkey Roulade offers a beautifully balanced, comforting holiday meal all cooked on one pan for convenience. The turkey breast is butterflied, seasoned with a flavorful breadcrumb mixture, rolled into a roulade, and roasted alongside sweet potatoes, carrots, Brussels sprouts, and aromatic herbs, creating a delicious and festive dish perfect for a family of four.
Ingredients
Turkey Roulade
- 1 boneless skin-on turkey breast (about 4 pounds)
- 1 cup breadcrumbs
- 3 tablespoons butter, melted
- 1 tablespoon fresh rosemary, minced
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for roulade preparation)
Vegetables
- 2 sweet potatoes, peeled and cut into 1” cubes
- 2 teaspoons olive oil (for sweet potatoes)
- ½ teaspoon kosher salt (for sweet potatoes)
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
- ½ pound small carrots, peeled
- 2 teaspoons olive oil (for carrots)
- ½ teaspoon kosher salt (for carrots)
- ½ teaspoon garlic powder
- ½ pound Brussels sprouts, halved
- 2 teaspoons olive oil (for Brussels sprouts)
- ½ teaspoon kosher salt (for Brussels sprouts)
- ½ teaspoon fresh thyme, minced
- 2 cloves garlic, minced (for Brussels sprouts)
Garnish
- Fresh chopped parsley
Instructions
- Prepare the Turkey Roulade: Butterfly the turkey breast by slicing it horizontally to create an even, flat piece. In a bowl, combine the breadcrumbs, melted butter, minced rosemary, lemon zest, minced garlic, and 1 tablespoon olive oil. Spread this mixture evenly over the flattened turkey breast, then carefully roll the turkey into a tight roulade and secure it with kitchen twine to hold its shape during cooking.
- Prepare the Vegetables: In separate bowls, toss the sweet potato cubes with 2 teaspoons olive oil, ½ teaspoon kosher salt, granulated sugar, and ground cinnamon. In another bowl, toss the peeled carrots with 2 teaspoons olive oil, ½ teaspoon kosher salt, and garlic powder. In a third bowl, toss the halved Brussels sprouts with 2 teaspoons olive oil, ½ teaspoon kosher salt, minced fresh thyme, and minced garlic.
- Arrange on Sheet Pan: Preheat the oven to 375°F (190°C). Lightly oil a large sheet pan. Place the turkey roulade in the center of the pan. Spread the prepared sweet potatoes, carrots, and Brussels sprouts evenly around the turkey, making sure they are in a single layer for even roasting.
- Roast the Dinner: Place the sheet pan in the preheated oven and roast for about 90 minutes, or until the internal temperature of the turkey reaches 165°F (74°C) as measured by a meat thermometer. Halfway through cooking, stir the vegetables gently for even caramelization.
- Rest and Garnish: Once cooked, remove the turkey roulade from the oven and let it rest for 10 minutes to allow juices to redistribute. Slice the roulade into thick rounds. Sprinkle the roasted vegetables and turkey slices with fresh chopped parsley before serving to add a fresh, herbaceous finish.
Notes
- Make sure to secure the roulade tightly with kitchen twine to prevent it from unrolling during roasting.
- Using a meat thermometer is key to perfectly cooked turkey roulade, avoiding dryness.
- You can substitute fresh herbs with dried if necessary but reduce quantities accordingly.
- Feel free to swap vegetables based on your preference or seasonal availability.
- Allowing the turkey to rest after roasting improves moisture retention and tenderness.
