Sheet Pan Roasted Turkey Breast
with mushroom-herb stuffing / roasted sweet potatoes and Brussels
It's Thanksgiving week here in the United States, and this year we're bringing you a traditional holiday meal, Cook Smarts-style! We know how personal this meal can be, so we encourage you to use this as a template and make it your own.
Smarts #1: We’ve included three types of fresh herbs here, but feel free to just use one or two if you prefer - you’ll want about 2-3 tablespoons total.
Smarts #2: Our sheet pan method below will yield a stuffing that is crispy on the outside and soft and moist underneath. If you prefer your dressing more moist throughout, consider cooking it in a baking dish covered with foil (just be sure to uncover it for the last 10 minutes of baking time).
- Turkey breast halves, bone-in and skin on - 2 , thawed if frozen (about 4 lbs for 4 servings; sub legs, wings, or thighs but note that cooking times will differ)
- Salt - 1 1/2 tsp
- Black pepper - 3/4 tsp
- Thyme, fresh - 4 tsp , chopped
- Sage, fresh - 2 tsp , chopped
- Rosemary, fresh - 2 tsp , chopped
- Garlic - 2 cloves , chopped
- Lemon zest - 2 tsp
- Lemon juice - 2 Tbsp
- Butter - 4 Tbsp
- Gravy, any store bought (opt) - for serving
- Dinner rolls (opt) - for serving
- Cranberry sauce (opt) - for serving
- Bread - 12 oz , cubed (use a rustic type like French or ciabatta)
- Onions, large - 1 , chopped
- Celery - 2 stalks , chopped
- Garlic - 4 cloves , chopped
- Thyme, fresh - 1 tsp , chopped
- Sage, fresh - 1 tsp , chopped
- Rosemary, fresh - 1/2 tsp , chopped
- Mushrooms, any button - 1 lb , chopped
- Butter - 2 Tbsp + 2 Tbsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Stock, any type - 2 cups
- Eggs - 2
- Foil - for roasting
- Sweet potatoes - 1 lb , chopped into 1" / 2.5 cm cubes
- Brussels sprouts - 1 lb , trimmed and halved or quartered if large
- Shallots - 1 bulb , diced
- Nuts, pecans - 1/3 cup , coarsely chopped
- Thyme, fresh - 1 tsp , chopped
- Brown sugar - 1 Tbsp
- Nutmeg (opt) - 1/2 tsp
- Oil, cooking - 2 Tbsp
- Lemon juice - 2 tsp
Season turkey - (If prepping right before cooking, get oven heating before continuing with prep.) Remove turkey from the refrigerator 30 minutes before cooking. Pat turkey dry with paper towels and season all over with salt and pepper (portions for turkey), including under the skin. Let it rest at room temperature while preparing the remaining ingredients.
Bread - Slice or tear bread into 1“ / 2.5 cm pieces. (Can be done up to 5 days ahead)
Toast bread - Heat oven to 300 F / 150 C degrees. Spread bread cubes onto a baking sheet and bake until crisp, stirring occasionally, ~20 minutes. Cool completely and store in an airtight container. (Can be done up to 5 days ahead)
Sweet potatoes / Brussels sprouts / Shallots / Pecans - Prep as directed. Store sweet potatoes, Brussels sprouts, and shallots in one container. Store pecans separately. (Can be done up to 5 days ahead)
Thyme / Sage / Rosemary / Garlic / Lemon zest (portions for turkey) - Prep as directed. Combine thyme, sage, and rosemary in one container. Store garlic and lemon zest in separate containers. (Can be done up to 3 days ahead)
Thyme / Sage / Rosemary / Mushrooms (portions for stuffing) - Prep as directed. Combine thyme, sage, and rosemary in one container. Store mushrooms separately. (Can be done up to 3 days ahead)
Thyme (for sweet potatoes) - Prep as directed. (Can be done up to 3 days ahead)
Prep herb butter - Combine garlic, thyme, sage, and rosemary (portions for turkey) with lemon zest, lemon juice (portion for turkey), and butter (portion for turkey) in a medium bowl. Microwave briefly until butter is just melted, ~30 seconds, and whisk to combine.
Heat oven to 375 F / 190 C degrees. Position oven racks in top and bottom thirds of oven and set out two sheet pans.
Prepare stuffing - Heat a large skillet with first portion of butter (for stuffing) over medium heat. Add onions, celery, mushrooms, and garlic (portion for stuffing) and saute until soft, 8 to 10 minutes. Stir in thyme, sage, rosemary, salt, and pepper (portions for stuffing) and cook for 2 minutes more. Remove from heat and allow to cool slightly. In a large bowl, whisk together stock and eggs. Add bread cubes and vegetables to the bowl and fold everything together until well combined.
Cover the first sheet pan with foil and brush lightly with some cooking oil to prevent the stuffing from sticking. Spread stuffing onto the sheet pan in a 1 to 2-inch thick layer from the center of the pan outward (don’t leave any space between the pieces - it will dry out too much). Melt second portion of butter (for stuffing) in the microwave and drizzle it over the stuffing.
Brush turkey generously with herb butter on all sides and under the skin. Lay turkey breasts on top of stuffing, skin side up. Transfer turkey and stuffing to the upper oven rack to roast - 15 to 20 min per pound or until turkey reaches 160F / 71C (begin checking for doneness after about 30 minutes). If the stuffing around the edges starts to get too dark, cover it loosely with foil or remove the stuffing from the oven and return the turkey to continue cooking. When turkey is finished roasting, transfer it to a cutting board and cover loosely with foil. Allow turkey to rest for 10 minutes before slicing. Loosely cover stuffing with foil or transfer to a serving bowl to keep warm.
While turkey cooks, toss together sweet potatoes, Brussels sprouts, shallots, pecans, thyme (portion for sweet potatoes), brown sugar, nutmeg (if using), and cooking oil (portion for sweet potatoes). Season generously with some salt and pepper and spread out on the second sheet pan. Roast sweet potatoes and Brussels sprouts in the lower third of the oven until tender and golden brown, 20 to 25 minutes, shaking the pan halfway through. Toss with lemon juice and some additional salt and pepper if needed.
Warm gravy and dinner rolls, if using.
Remove turkey from the bone and slice. Serve turkey and stuffing with sweet potatoes and Brussels sprouts on the side. Enjoy with warm gravy, rolls, and cranberry sauce!