Try this Sheet Pan Turkey Dinner recipe.
- 4 tablespoons butter
- 2 cloves garlic minced
- salt and pepper to taste
- 2 tablespoons butter melted
- kosher salt
- 1/2 onion, chopped
- 1 egg, lightly beaten
- 1 celery stalk chopped
- 4 russet potatoes
- salt and freshly ground pepper
- 4 tablespoons melted butter
- 1 small carrot chopped
- salt and freshly ground pepper to taste
- 1/2 lb bread cubes about 6.5 cups
- 2 tablespoons minced flat leaf parsley
- 1 tablespoon minced sage
- 1 1/4 cup chicken stock
- 1 kg turkey skin on boneless turkey breast
- 1 teaspoon minced rosemary
- 1 teaspoon minced sage
- 12 ounces green beans trimmed
- Carbohydrate 170.263771321024 g
- Cholesterol 344.749374840383 mg
- Fat 134.929453493776 g
- Fiber 15.7460512046988 g
- Protein 32.0726313182497 g
- Saturated Fat 82.3072269077714 g
- Serving Size 1 1 Serving (1757g)
- Sodium 11464.6849271824 mg
- Sugar 154.517720116325 g
- Trans Fat 9.80921943715171 g
- Calories 1982 calories
Step-by-step
- Heat the oven to 375°F.
- Whisk together the butter, herbs, garlic, salt and pepper.
- Place the turkey in the middle of a foil lined baking sheet and brush generously with the herb garlic butter.
- In a large bowl, toss together the stuffing ingredients then place around the turkey breast.
- Peel the potatoes and thinly slice (or use a mandoline).
- Loosely arrange in the pan, dot with butter and season with salt.
- Bake for 30 minutes.
- Meanwhile, toss the beans with the butter, garlic, and salt and pepper.
- Add the beans to the pan and bake for another 30 minutes.
- Check the internal temperature of the turkey with a thermometer (it should reach 155°F, resting it outside of the oven will bring it up to 165°F.)
- Remove from the oven, rest and tent for 15 minutes.
- Slice the turkey breast and enjoy!
Swapping water or vegetable broth for the chicken stock in the stuffing will yield a significantly blander pan of bread cubes because turkey breast releases very little liquid during roasting. Russet potatoes contain high starch levels that absorb melting butter differently than waxy Yukon Golds, meaning thin slices sliced on a mandoline will crisp at the edges rather than soften into a casserole texture. Boneless skin-on turkey breast requires precise monitoring to prevent the lean meat from drying out while the surrounding vegetables cook.
Managing Pan Crowding and Thermal Zones
Baking everything on a single foil-lined baking sheet forces the moisture released from the green beans and onions directly into the adjacent stuffing cubes, altering how evenly the bread toasts. Spacing components into distinct zones prevents steam from trapped vegetables from rendering the bread soggy instead of crunchy. Checking internal temperature with an instant-read thermometer at 155°F prevents overcooking, allowing carryover heat during the 15-minute tented rest to safely bring the center to 165°F.
- Use chicken stock rather than water to provide adequate sodium and umami depth for the bread cubes.
- Slice potatoes uniformly on a mandoline so they cook through in the initial 30-minute window alongside the turkey.
- Add green beans halfway through the total bake time to prevent them from turning grey and mushy.
