Thanksgiving Dinner on 2 Sheet Pans

• Note: Before starting, read through this entire recipe. It will help with timing and flow. Essentially, you’ll be making the dressing and turkey first because that cooks for 30 minutes alone. While that is cooking, you can prepare the second sheet pan (the Brussels sprouts and sweet potatoes) so it’s ready to go in with the first sheet pan and cook another 30 minutes.

Pan One: Dressing and Turkey

• Preheat oven to 250°F. Cube the bread and put it on a tray in 1 even layer. Bake 20 minutes, remove, and set aside. (Start microwaving sweet potatoes as you start this prep; see instruction #2 under Pan Two: Brussels and Sweet Potatoes).
• Position the oven racks to the upper and lower thirds of the oven and preheat to 375°F. Line both sheet pans with parchment paper (for much easier cleanup). Use foil to make a “bed” for the dressing—fold it up so it’s like a separate pan on the sheet pan.
• On one side of the first sheet pan, place down the “foil bed” for the dressing. In a very large bowl, add the egg and whisk it until smooth. 
• Melt 4 tablespoons butter in a large nonstick pan over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, parsley, rosemary, sage, thyme, 3/4 teaspoon salt, 1/4 teaspoon cracked pepper and bring to a simmer. Turn off heat and set aside.
• Add dried bread cubes to the egg mixture in the large bowl and toss. Add the celery-onion mixture, tossing gently to combine. Pour this dressing mixture into the prepared foil tray. Cut remaining 2 tablespoons butter into small pieces and place evenly all over the dressing. Cover the dressing with foil.
• Check the post for directions on properly thawing the turkey breast and removing the two breasts from the bone. Do not remove the skin. Wash and pat the breasts dry. Add salt (don’t add any more salt if you’ve done a dry brine) and pepper to both breasts—make sure to get it above and below the skin. Melt the butter and mix it with all the seasonings (again, eliminate salt if you’ve done a brine) until you have a thick mixture. Rub this mixture generously over the breasts, especially under the skin. Rub it on top of the skin as well, then pull the skin to completely cover (as much as possible) the meat. Place these two prepared breasts on one half of the lined sheet pan. See cooking directions under “cooking the two pans.”

Pan Two: Brussels Sprouts and Sweet Potatoes

• Microwave the sweet potatoes: scrub the potatoes until clean (leave skin on). Using a fork, pierce the potatoes evenly all over, about 8–10 fork pierces throughout the skin. Wet 4 paper towels in cold water and wring out the extra liquid. Wrap each potato loosely in the paper towel. Place each potato (one at a time—see note 2) in the microwave and microwave for 5 minutes at full power. Remove and turn the potatoes onto their other side and microwave another 3–5 minutes or until potatoes are tender enough to cut open (but don’t cut them yet). Remove and allow to cool.
• Place the Brussels sprouts, olive oil, salt, pepper (I use about 1 teaspoon salt and 1/2 teaspoon pepper), and garlic powder on one side of the second tray. Toss on the tray, then spread into an even layer (if they are on top of each other, they will steam instead of roast) Place the mostly-cooked-through potatoes on the side of the tray. See cooking directions under “cooking the two pans.”
• To make the sweet potato streusel: In a large bowl (quickly rinse out the dressing bowl and use that), mix the room-temperature butter, brown sugar, and flour together until it looks crumbly. Add the cinnamon, salt, pecans, and 1/4 cup marshmallows. Stir until ingredients are combined and set aside.

Cooking the Two Pans

• Note: Avoid opening the oven more than the recipe indicates; that really cools it down and will take longer to bake. When you open the oven, be very quick to close it again.
• Put the sheet pan with the turkey breast and stuffing on the rack in the upper third of the oven and bake for 30 minutes (remove the foil from the dressing at the 30-minute point). While the first tray is baking, you can prepare the second sheet pan of Brussels sprouts and sweet potatoes. After 30 minutes, put the second sheet pan on the rack in the lower third of the oven. Cook 10 minutes. Meanwhile, prepare the streusel for the potatoes (See step #3 under Pan Two: Brussels and Sweet Potatoes). After 10 minutes, remove the bottom sheet pan from the oven and rotate the top turkey pan (keep in the oven).
• On the second sheet pan, toss the Brussels sprouts, then cut the sweet potatoes in half, fluff them with the fork, and add the streusel evenly to each of the potatoes. Return this second pan to the oven and cook another 20–25 minutes or until sprouts are roasted and tender and sweet potatoes streusel is evenly cooked through. At this point, check the turkey for doneness. The turkey is done when a thermometer reads 165°F when inserted into the thickest part of the turkey. I pull it out at 160℉, as it continues to cook a bit once removed. While everything is cooking, you can prepare the gravy, whip together a quick dessert, or set the table.
• Remove the sweet potato pan and add remaining marshmallows on top. Add Parmesan cheese to the Brussels sprouts (unless you want to use pomegranate arils instead). Add to the oven for another 2–4 minutes, or until the marshmallows are bubbly (watch closely) and the Parmesan is melted.
• Transfer the turkey breasts to a cutting board to rest at least 10 minutes before slicing. Slice the turkey breasts and return them to the sheet pan with the stuffing to serve. Serve with gravy, dinner rolls and cranberry sauce as desired.