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Thanksgiving Dinner

An entire Thanksgiving Dinner (turkey breast, gravy, candied sweet potatoes, dressing, and Parmesan Brussels sprouts) all made on two sheet pans.
Course Dinner, Main Course
Cuisine American, thanksgiving
Keyword thanksgiving dinner
Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Servings 4 -6 servings
Calories 1133kcal
Author Chelsea, highly adapted from the Food Network
Cost $20.51


Special equipment: 2 extra-large sheet pans (15x21 inches each) + parchment paper and foil

  • Freshly cracked pepper and kosher salt

Turkey Breast

  • 1 (6-7 pounds) WHOLE skin-on, bone-in turkey breast (I use honeysuckle which also has a gravy packet included). Make sure the turkey is completely thawed and dry brine is added if desired) (breast halves removed from the bone with skin attached so you have 2 breast pieces)
  • 1 tablespoon dried minced garlic
  • 1 teaspoon EACH: seasoned salt, paprika, Italian seasoning
  • 1/4 teaspoon EACH: dried parsley, dried sage, dried thyme, freshly cracked pepper
  • 4 tablespoons unsalted butter


  • 7 cups stale (brioche or sourdough) bread cubes (cubed into 1/2-1 inch pieces)
  • 1 large egg
  • 6 tablespoons unsalted butter separated
  • 3 stalks celery diced
  • 1 medium yellow onion diced
  • 1 and 1/2 cups chicken broth
  • 1/4 cup fresh flat-leaf parsley diced
  • 1 package poultry herb seasoning mix (next to fresh-cut herbs in the produce section of the grocery store) (OR: You'll want to have a total of 1 and 1/2 tablespoons fresh sage, and 1 tablespoon fresh thyme and 3/4 tablespoon fresh rosemary)

Brussels Sprouts

  • 1 and 1/2 pounds fresh Brussels sprouts halved
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 cup freshly shredded Parmesan cheese optional (or use pomegranate arils as well!)

Candied Sweet Potatoes

  • 4 medium sweet potatoes (~ 1 and 3/4ths pound)
  • 1/4 cup butter softened to room temperature (not melted)
  • 1/4 cup light brown sugar lightly packed
  • 1/4 cup flour
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup chopped pecans
  • 1 cup miniature marshmallows separated

For Serving

  • Dinner Rolls + Butter
  • Gravy for serving (either packaged and prepared or using a gravy package that comes with the turkey)
  • 1 can (or homemade) cranberry sauce


  • 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 for another ~30 minutes.

PAN ONE: Dressing and Turkey

  • Preheat the oven to 250 degrees F. Cube the bread and put it on a tray in one even layer. Bake for 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 degrees 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 skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the chicken broth, parsley, rosemary, sage, thyme, 3/4 teaspoon salt, 1/4 teaspoon cracked pepper and bring to a simmer. Turn off the heat and set aside.
  • Add the dried bread cubes to the egg mixture in the large bowl and toss. Add in the celery-onion mixture, tossing gently to combine. Pour this dressing mixture into the prepared foil tray. Cut the remaining 2 tablespoons of 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 of 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 and 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 the 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 1) in the microwave and microwave for 5 minutes at full power. Remove and turn the potatoes onto their other side and microwave for 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 and then spread into an even layer (if they are on top of each other they will steam instead of roasting) 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 up 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 PART 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 and 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 for 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 degrees F when inserted into the thickest part of the turkey. I pull it out at 160 degrees, 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 the remaining marshmallows on top and 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.



Note 1: You can microwave more than one potato at a time, but note that it will take nearly twice as long. (A single potato that would take 10 minutes, will take 16 minutes for two.) I like to microwave one potato at a time to ensure each is evenly microwaved.


Serving: 1serving | Calories: 1133kcal | Carbohydrates: 145g | Protein: 27g | Fat: 53g | Saturated Fat: 23g | Cholesterol: 128mg | Sodium: 1176mg | Potassium: 1883mg | Fiber: 19g | Sugar: 43g | Vitamin A: 34496IU | Vitamin C: 159mg | Calcium: 423mg | Iron: 9mg