Keep Thanksgiving simple this year with this easy sheet pan dinner! This Thanksgiving sheet pan dinner is full of Brussels sprouts, carrots, sweet potatoes and an amazing turkey roulade.
Sheet Pan Turkey Roulade Thanksgiving Dinner Recipe
Turkey roulade is a fun twist on the classic Thanksgiving dinner. A roulade is a simply a sweet or savory roll that has been filled before rolling. In this recipe, the roulade is a turkey breast that has been flattened and filled with a breadcrumb mixture. It’s like the turkey and stuffing combined into one entree!
If you want to make a whole Thanksgiving dinner but hate doing dishes – this is meal for you! Everything, including the fancy turkey roulade, is cooked on one sheet pan for easy clean up. This sheet pan dinner can easily feed up to 4 people. If you plan to have more than that at Thanksgiving, double the recipe and the sheet pans!
Why you’ll love this Sheet Pan Thanksgiving recipe:
- EASY: Everything about this sheet pan dinner is easy. The prep is easy, the cooking is easy and the clean up is easy! It’s an easy meal that anyone can master.
- SIMPLE INGREDIENTS: You only need simple ingredients to make this easy Thanksgiving dinner. No fancy hard to find ingredients here.
- LESS DISHES: Not only is this dinner easy to make with simple ingredients, but you only need a few dishes. A full meal with less mess? Yes, please!
One of the dishes or utensils that you will need is a meat mallet. You use this to pound the turkey breast into a thin slice of meat. You then add your breadcrumb mixture, roll it up and secure it with twine. Roulade may sound fancy, but it’s really a simple process that many people enjoy.
How to make Sheet Pan Thanksgiving Dinner with Turkey Roulade
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare your baking pan.
- Pound your turkey breast using a meat mallet until 3/4 inch thin.
- Mix together the breadcrumbs, butter, olive oil, rosemary, lemon and garlic in a small bowl.
- Spread the breadcrumb mixture over the turkey.
- Roll the turkey breast up tightly, securing with kitchen twine.
- Place the turkey roulade in the center of your baking pan and bake for 35 minutes.
- Toss the sweet potatoes in the olive oil and salt.
- Coat the carrots in olive oil, salt and garlic.
- Add olive oil, salt, thyme and garlic to the prepared Brussels sprouts.
- Remove the turkey carefully and add the prepared vegetables to the baking pan.
- Bake for 35 minutes.
- Allow the turkey to rest before slicing.
- Serve and enjoy!
Ingredient Notes:
- Crispy Vegetables: The key to crisp and delicious vegetables is to not over crowd your pan! If you have small baking sheets, feel free to divide the vegetables between two pans.
- Turkey: Make sure your turkey breast is fully thawed before you begin– I recommend letting it sit in the fridge for a 2-3 days before you plan to serve it. If you forget, you can always put it in a sink filled with cold water and it should thaw in 1-2 hours– just make sure it stays covered in cold water the whole time!
- Breadcrumbs: I’m using regular unseasoned breadcrumbs but you could use Panko breadcrumbs or a dry stuffing mix.
- Butter: Adds delicious flavor and helps keep the meat of our turkey breast moist.
- Olive Oil: Helps the turkey and vegetables brown in the oven without burning!
- Fresh Herbs: I use lots of fresh herbs in this recipe (rosemary, parsley, thyme)– I highly recommend using fresh, rather than dried. It really makes a difference!
- Lemon Zest: Adds a hint of brightness and freshness to the turkey– feel free to leave it out if you don’t have any on hand.
- Garlic: Adds great flavor to the turkey and Brussels sprouts.
- Sweet Potatoes: Cubing the sweet potatoes before roasting them helps them brown and become crisp. If you’d rather serve whole sweet potatoes, poke them with a fork, wrap them in foil and place them on the baking sheet with the turkey during the first roast in step 7.
- Sweet or Savory Sweet Potatoes: I use using cinnamon and sugar to flavor the sweet potatoes but you could also make them savory by adding garlic powder, fresh herbs, and grated parmesan.
- Carrots: I use small multi-color carrots, but you could also use large carrots that have been peeled and cut into 1” pieces.
- Brussels Sprouts: When halving the Brussels sprouts, make sure to remove any of the outer leaves that may have dirt on them.
You can use any vegetables that you’d like! This recipe is super versatile and can be customized to your preferences. Some of the other vegetables that you can use are white potatoes, zucchini or even butternut squash.
You sure can! The great thing about a roulade is you can use any meat that you prefer. I would suggest using a chicken that is roughly the same size to keep the cook times the same.
You can. You can make it a few days before and store it in the fridge until you are ready to eat it. I do think that this meal is best served fresh, so although you can make it ahead of time, I recommend making it and eating it the same day.
Reheat this Thanksgiving sheet pan dinner in the oven for best results.
Try ALL the Sides
60+ Holiday Side Dishes
This Thanksgiving we hope you enjoy as many sides as possible with this Roast Turkey Breast!
Serving Suggestions
You can serve this sheet pan dinner by itself or you can add a few other items to really round it out.
Everyone will be impressed by this sheet pan Thanksgiving meal. It combines many of the traditional Thanksgiving menu items onto one sheet pan and everything tastes amazing! The turkey roulade alone will have people oohing and ahhing.
All the Tips and Tricks
How to Cook Thanksgiving Turkey!
EVERYTHING you need to know for Thanksgiving entertaining.
Tips!
- The key to crisp and delicious vegetables is to not over crowd your pan! If you have small baking sheets, feel free to divide the vegetables between two pans.
- Prepare your vegetables the day before Thanksgiving so all you have to do is season and add them to your sheet pan.
- Feel free to switch out the vegetables for ones that you enjoy. Just watch them as they cook as they may have a shorter cook time than the others on the sheet pan.
- Allowing the turkey to rest will ensure that your meat is tender and juicy.
With everything cooking on one sheet pan, it gives you more time to socialize with friends and family. No rushing to the oven every few minutes to check on half a dozen different casserole dishes. Prep the night before and you can enjoy time with loved ones while this dinner cooks to perfection.
Grab your sheet pan and whip up an entire meal for the holidays. This sheet pan Thanksgiving dinner features an amazing turkey roulade that is easy to make and full of flavor. This is one meal that everyone will love and ask for each year.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Sheet Pan Thanksgiving Dinner with Turkey Roulade Recipe
Prep: 25 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 55 minutes
Keep Thanksgiving simple this year with this easy sheet pan dinner! This Thanksgiving sheet pan dinner is full of Brussels sprouts, carrots, sweet potatoes and an amazing turkey roulade.
Instructions
For the Turkey Roulade (1.5 hours before serving)
Preheat your oven to 325F. Line a large baking sheet with parchment paper.
Slice the turkey breast in half through the meat (make sure to leave the skin intact) and cover it with plastic wrap. Pound the turkey breast into an even rectangle that is approximately ¾” thick.
1 boneless
In a small bowl, combine the breadcrumbs, melted butter, 1 tablespoon olive oil, rosemary, lemon zest, and minced garlic.
1 cup breadcrumbs, 3 tablespoons butter, 3 tablespoons olive oil, 1 tablespoon fresh rosemary, 2 teaspoons lemon zest, 2 cloves garlic
Spread the mixture evenly over the turkey.
Beginning with the side without the skin, tightly roll the turkey into a log. You should end up with a tightly rolled turkey, skin side out. Secure the turkey by tying it with kitchen twine and place it on the parchment lined baking sheet.
Drizzle the additional 2 tablespoons of olive oil over the turkey breast and season it generously with salt and pepper. Make sure the olive oil and salt/pepper coat the turkey breast evenly on all sides.
Bake the turkey for 35 minutes, while you prepare the sides.
For the Sweet Potatoes (prepare while the turkey roasts)
In a large bowl, combine the sweet potatoes, olive oil, and kosher salt. Toss to combine and set aside until ready to use.
2 sweet potatoes, 2 teaspoons olive oil, ½ teaspoon kosher salt
In a small bowl, combine the sugar and cinnamon. Set it aside until ready to garnish.
1 tablespoon granulated sugar, ½ teaspoon ground cinnamon
For the Carrots (prepare while the turkey roasts)
In a large bowl, combine the carrots, olive oil, kosher salt, and garlic powder. Mix to combine and set aside until ready to use.
½ pound small carrots, 2 teaspoons olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder
For the Brussels Sprouts (prepare while the turkey roasts)
In a large bowl, combine the Brussels sprouts, olive oil, kosher salt, thyme, and garlic. Toss to combine and set aside until ready to use.
½ pound Brussels sprouts, 2 teaspoons olive oil, ½ teaspoon kosher salt, ½ teaspoon fresh thyme, 2 cloves garlic
Final Roast (45 minutes before serving)
Remove the turkey breast from the oven and increase the oven temperature to 400F.
Add the sweet potatoes, carrots, and brussel sprouts to the pan and roast for 20 minutes.
Stir the vegetables and roast for an additional 15 minutes, or until the vegetables are slightly browned and the internal temperature of the turkey registers 165F on an instant read thermometer.
Remove the turkey from the oven and cover it with foil. Allow it to rest for 5 minutes.
Slice the turkey into ½” slices and serve.
Fresh chopped parsley
The turkey and vegetables can be kept warm in a 200F for up to 30 minutes.
Becky’s tips
- Crispy Vegetables: The key to crisp and delicious vegetables is to not over crowd your pan! If you have small baking sheets, feel free to divide the vegetables between two pans.
- Turkey: Make sure your turkey breast is fully thawed before you begin– I recommend letting it sit in the fridge for a 2-3 days before you plan to serve it. If you forget, you can always put it in a sink filled with cold water and it should thaw in 1-2 hours– just make sure it stays covered in cold water the whole time!
- Breadcrumbs: I’m using regular unseasoned breadcrumbs but you could use Panko breadcrumbs or a dry stuffing mix.
- Fresh Herbs: I use lots of fresh herbs in this recipe (rosemary, parsley, thyme)– I highly recommend using fresh, rather than dried. It really makes a difference!
- Lemon Zest: Adds a hint of brightness and freshness to the turkey– feel free to leave it out if you don’t have any on hand.
- Sweet Potatoes: Cubing the sweet potatoes before roasting them helps them brown and become crisp. If you’d rather serve whole sweet potatoes, poke them with a fork, wrap them in foil and place them on the baking sheet with the turkey during the first roast in step 7.
- Sweet or Savory Sweet Potatoes: I use using cinnamon and sugar to flavor the sweet potatoes but you could also make them savory by adding garlic powder, fresh herbs, and grated parmesan.
- Carrots: I use small multi-color carrots, but you could also use large carrots that have been peeled and cut into 1” pieces.
- Brussels Sprouts: When halving the Brussels sprouts, make sure to remove any of the outer leaves that may have dirt on them.
Nutrition Information
Calories: 1204kcal (60%) Carbohydrates: 57g (19%) Protein: 108g (216%) Fat: 59g (91%) Saturated Fat: 17g (106%) Polyunsaturated Fat: 10g Monounsaturated Fat: 27g Trans Fat: 1g Cholesterol: 317mg (106%) Sodium: 1529mg (66%) Potassium: 2110mg (60%) Fiber: 9g (38%) Sugar: 13g (14%) Vitamin A: 26249IU (525%) Vitamin C: 57mg (69%) Calcium: 200mg (20%) Iron: 9mg (50%)
