Sheet Pan Thanksgiving Dinner

5 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Sheet Pan Thanksgiving Dinner is the easiest holiday dinner ever! Make tender turkey, bacon Brussels sprouts, sweet potatoes, and stuffing all on one pan.

There are a few components you absolutely need for a delicious Thanksgiving Dinner. You need tender, moist Turkey, Stuffing, and your favorite Side Dishes. Typically making all that will take up half the day, but with this easy shortcut Turkey Dinner, you can make it all in a little over an hour on one baking sheet.

top-down view of Sheet Pan Thanksgiving Dinner


Sheet Pan Turkey Dinner gives you sweet potatoes, roasted Brussels sprouts, herb-roasted turkey breast, and stuffing. You can use this recipe with turkey legs or turkey breast. Whichever one you use the turkey recipe comes out with wonderfully crispy skin and tender inside. It’s the perfect quick Thanksgiving feast if you’re feeding a small group, and it’s the ultimate sheet pan meal that you don’t have to spend all day on!

Sheet Pan Thanksgiving Dinner before cooking

If you feel overwhelmed looking at the long list of ingredients and instructions, don’t stress! This Sheet Pan Turkey recipe is the only recipe you need for the whole Thanksgiving day! Instead of spending time prepping Turkey Breast, stuffing ingredients, Brussels Sprouts and Sweet Potatoes all separately, you get them all done with one baking time on a single prepared baking sheet. No switching back and forth between recipes, it’s all right here! You’ll be amazed just how well this sheet pan dinner turns out.

Sheet Pan Thanksgiving Dinner close up of sweet potatoes



  • Prep time: To get ready for the whole recipe preheat oven and spray the rimmed baking sheet with non-stick cooking spray. 
  • Brussels Sprouts: Next, prep your Brussels sprouts for the recipe. Cook the bacon in a cast-iron skillet until crispy then chop the bacon apart and set it to one side. Pour the bacon fat into a large bowl, then add the salt, pepper, and Brussels sprouts. Toss all the ingredients together. Lay the Brussels sprouts mixture in a single layer over ¼ of the baking tray. 
  • Sweet Potatoes: Cut the sweet potatoes into ½ inch chunks. Toss them in a medium bowl with melted butter cinnamon and nutmeg. Lay the bite-sized sweet potatoes out next to the sprouts. 
  • Stuffing: Chop the stalks celery and a medium onion. Add them to a skillet over medium heat with butter and cook until translucent. The cook time should be between 6-8 minutes. Add the seasoning and stir together. Toss the vegetables with the cube stuffing. Combine the chicken broth, eggs, and melted butter in a separate bowl then pour it over the stuffing. Add it to the remaining half of the baking sheet. 
  • Turkey recipe: You can use either a turkey breast or turkey legs for this recipe. Add the turkey to a bowl with vegetable oil, sage, rosemary, thyme, and pepper. Rub the mixture over the thighs or breast meat to make herb-roasted turkey breast or legs. Place the turkey directly over the stuffing. 
  • Cooking time: Tent with foil then put the sheet pan in the oven for 30 minutes. Remove the foil and cook for an additional 30 minutes. Use an instant-read thermometer to check the internal temperature of both the turkey and the stuffing. If they’ve both reached 165 degrees, you can take it from the oven and serve.

Sheet Pan Thanksgiving Dinner close up of bacon Brussels sprouts


  • More Veggies: You can try roasting other sides on the sheet pan like Butternut squash, or green beans. Cut up the Butternut squash and season them the same way you would the sweet potatoes. You don’t need to do much prep for the green beans just rinse them and coat them in your choice of oil and seasoning before adding them to the sheet pan.
  • Sweet: To make a sweet candied Thanksgiving dinner coat the sweet potatoes and turkey in brown sugar. You could also mix brown sugar in with the herbs for the stuffing.
  • Herbs and seasonings: There are lots of ways you can experiment with the taste of this recipe depending on what herbs you use. Try using fresh herbs instead of dry like fresh rosemary and fresh thyme in the herb mixture. You could also add new flavors with Italian seasoning, garlic powder, or freshly minced garlic cloves, cajun seasoning, nutmeg, or paprika.
  • Honey Garlic Turkey: To make Honey Garlic Turkey just make an easy lemon honey garlic sauce to dip the turkey legs in. You’ll need 3 cloves garlic, ½ cup honey, 2 tablespoons soy sauce, 1tablespoon lemon juice, 1 tablespoon cornstarch, and ¼ cup water. Mince the head of garlic, then whisk the ingredients together. You can pour them over the baked turkey or just dip for Honey Garlic Turkey.Sheet Pan Thanksgiving Dinner close up of turkey thighs



  • Serve: Don’t leave your leftover turkey dinner out at room temperature for more than 2 hours.
  • Store: Once the Thanksgiving meal has cooled to room temperature you can put it in an airtight container to store in the fridge. Either put each part of the meal in separate containers or store it all together. The dinner should stay good for about 3-4 days.
  • Freeze: You can also freeze your turkey dinner for up to 3 months.

Sheet Pan Thanksgiving Dinner served on plate

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Sheet Pan Thanksgiving Dinner

Sheet Pan Thanksgiving Dinner is the easiest holiday dinner ever! Make tender turkey, bacon Brussels sprouts, sweet potatoes, and stuffing all on one pan.
Yield 5 Servings
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


Brussels Sprouts:

  • 4 slices bacon
  • 1 pound brussels sprouts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Sweet Potatoes

  • 2 large sweet potatoes , peeled
  • 4 tablespoons unsalted butter , melted
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg


  • 1/2 cup unsalted butter , divided
  • 4 celery stalks , finely chopped
  • 1/2 yellow onion , finely chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon coarse ground black pepper
  • 21 ounces cube stuffing
  • 3 cups chicken broth
  • 2 large eggs


  • 3 turkey thighs , or 1 turkey breast
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coarse ground black pepper


To Cook:

  • Preheat the oven to 350 degrees and spray a baking sheet with vegetable oil spray.

Brussels Sprouts:

  • Cook the bacon until crisp, then chop and set aside.
  • To a large mixing bowl add 2 tablespoons bacon fat, salt, pepper, and Brussels sprouts and toss well.
  • Add Brussels sprouts to ¼ of your sheet pan.

Sweet Potatoes:

  • Cut potatoes into 1/2" chunks and toss with melted butter, cinnamon and nutmeg.
  • Add Sweet Potatoes to ¼ of your sheet pan.


  • Add 4 tablespoons unsalted butter to a large skillet on medium heat.
  • Add in the celery and onions, cook for 6-8 minutes until translucent.
  • Add in the salt, sage, rosemary, thyme, and black pepper and stir.
  • To a large bowl add the cube stuffing, vegetable mixture, and toss.
  • Melt the remaining 4 tablespoons of unsalted butter.
  • In a second bowl whisk together chicken broth, eggs, and add in melted butter.
  • Pour the mixture over the bowl and toss gently to moisten the bread cubes.
  • Add the stuffing to the remaining half of the sheet pan evenly.


  • Add the turkey to a bowl and rub with vegetable oil, salt, rubbed sage, rosemary, thyme, and black pepper.
  • Place the turkey on top of the stuffing.

To Finish:

  • Cover sheet pan with foil and cook for 30 minutes.
  • Remove foil and cook an additional 30 minutes until turkey and the stuffing under it reaches 165 degrees (use a thermometer so you don't accidentally eat stuffing that is not safe to eat.


Calories: 713kcal | Carbohydrates: 55g | Protein: 14g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 159mg | Sodium: 2476mg | Potassium: 945mg | Fiber: 10g | Sugar: 9g | Vitamin A: 14851IU | Vitamin C: 90mg | Calcium: 137mg | Iron: 4mg

Sheet Pan Thanksgiving Dinner collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I’ll be preparing this Tuesday as a possible Thanksgiving Day plan. I guess it will just be my husband and I feasting together.

    Looking forward to trying this unique method of cooking four foods at once!! Thank you.