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
Scale
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.