This Sheet Pan Thanksgiving Dinner is an easy and healthy one pan Thanksgiving for two or four people. Everything cooks on one sheet pan in under an hour. Includes a juicy roast turkey, potatoes, green beans, carrots, sweet potatoes, broccoli and cranberries.
PIN here for later and follow my boards for more recipe ideas
Updated November 2020
Easy Thanksgiving Dinner for 2 or 4
Looking for an alternative to a Whole Thanksgiving turkey for the holidays? This Sheet Pan Thanksgiving Dinner is the perfect mini Thanksgiving meal to feed two people with leftovers, or you can increase the amount for as many as four people.
And it’s perfect if you’re a newlywed couple far from home (that was totally us some years), an empty-Nester or small family gatherings.
What’s great about this sheet pan turkey dinner recipe is that you can customize it with your favorite Thanksgiving side dishes. Want to free up your oven? You can also try our Instant Pot Instant Pot Turkey Breast or Instant Pot Whole Turkey which works for smaller families.
Not feeling festive and feel like skipping the turkey altogether? Try our Instant Pot Ham, Slow Cooker Ham, Honey Mustard Ham or Instant Pot Pot Roast.
Why we love this easy roast turkey breast recipe
- This mini Thanksgiving dinner for 4 is quick and easy to make. I love that it’s a lot less fuss than making a whole turkey or if you don’t have a large Thanksgiving or Christmas dinner planned.
- Turkey breast and thighs cook in the oven in under an hour – perfect for busy weeknights
- Less dishes and simple to customize.
- Completely gluten free, dairy free, paleo, Whole30 and can easily be made low carb and keto depending on what vegetables you use.
- The best part about this mini roast turkey dinner is that everything is cooked on one tray in under an hour.
Ingredients you’ll need for this small turkey dinner recipe
- Turkey – you can use turkey breast OR turkey thighs
- Vegetables – feel free to swap them out with what you have on hand
- Brussels sprouts
- Green beans
- Sweet potato
- Broccoli
- Baby potatoes
- Carrots
- Pecans – for that added crunch
- Fresh cranberries – (frozen works as well – be sure to thaw first) – for that added sweetness and festive pop of color
- Unsweetened dried cranberries (optional)
- Seasonings: unsalted butter OR vegan butter, kosher salt or coarse sea salt, lemon pepper or freshly ground black pepper, Italian seasoning, chopped fresh thyme or rosemary
Serve with your favorite stuffing or cranberry sauce as well.
How to make Sheet Pan Thanksgiving Dinner for two to four
- PREHEAT OVEN AND SEASON TURKEY: Preheat oven to 400F. Season turkey with seasonings and drizzle with oil.
- ROAST THE TURKEY: Place turkey on a large rimmed baking sheet and roast for 15 minutes.
- PREP THE VEGGIES: Peel, wash, dry, chop vegetables etc. Combine the vegetables in a large bowl. Drizzle with oil and season.
ADD THE VEGETABLES TO THE PAN: Remove sheet pan from the oven. Arrange the potaotes around the turkey. Add a few sprigs of fresh rosemary around the pan.
- RETURN PAN TO THE OVEN and continue to roast. After 20 minutes, remove the pan from the oven. Flip the turkey and the vegetables. Add the carrots, green beans and remaining ingredients to the pan around the turkey. Return pan to the oven. Roast for another 15 minutes. Or until turkey is fully cooked and reaches 165F internal temperature and vegetables are soft and tender.
- SERVE: Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.
Tips for making the best Turkey dinner for two
- This turkey dinner recipe DOES require a little bit of planning order for all the components to finish cooking evenly and at the same time.
- Chop the vegetables to roughly the same size so that everything will finish cooking at the same time.
- If your turkey breast is larger than two pounds, you may have to adjust the cooking time accordingly.
- Wash and prep the vegetables in advance to save even more time.
How to Store and Reheat Leftovers
Tightly wrap your turkey breast in plastic wrap or aluminum foil and store it in the fridge. It’ll stay fresh for about 3 days. You can reheat your turkey in the oven if you cover it with foil and in the microwave if you cut it into slices.
Can You Freeze Instant Pot Turkey Breast?
To store your leftovers in the freezer, place the tightly wrapped turkey into a freezer-safe bag. Make sure all the air is squeezed out of the bag when you store it. Before you reheat your turkey, you’ll need to let it thaw out completely in the fridge. Frozen turkey will last for 2-3 months!
More turkey recipes:
More Thanksgiving recipes:
This Sheet Pan Thanksgiving Dinner is an easy and healthy one pan Thanksgiving for two or four people. Everything cooks on one sheet pan in under an hour. Includes a juicy roast turkey, potatoes, green beans, carrots, sweet potatoes, broccoli and cranberries.
- 2 fresh turkey thighs , legs or medium turkey breasts (about 2 lbs**) (add 2 more for four people)
- 3 Tablespoons olive oil , divided
- salt and black pepper , to taste
- 1-2 teaspoons lemon pepper , divided, to taste
- 2 teaspoons Italian seasoning , divided
- 1 medium sweet potato , peeled and cut into cubes
- 1-1/2 cups baby potatoes , halved
- 1-1/2 cups Brussels sprouts , trimmed and halved
- 1/4 cup broccoli florets
- 1/2 cup sliced carrots , about 1/2" thick
- 1-1/2 cups green beans , trimmed
- 2/3 cup fresh cranberries
- 1/2 cup pecan halves
- 1/2 cup dried cranberries , optional - leave out for Whole 30
Preheat oven to 400F.
Season turkey with salt, lemon pepper, one teaspoon of Italian seasoning and one tablespoon olive oil. Place turkey on a large rimmed baking sheet (mine was 10x15) and roast for 15 minutes.
- Meanwhile, prepare the other ingredients as needed(peel, wash, dry, chop vegetables etc.).
- Combine all the vegetables in a large bowl and drizzle with the remaining two tablespoons of olive oil, season with salt, lemon pepper and remaining one teaspoon of Italian seasoning.
Remove sheet pan from the oven and arrange the sweet potatoes, baby potatoes, and Brussels sprouts evenly on the sheet pan, surrounding the turkey. Add a few sprigs of fresh rosemary around the pan.
- Return pan to oven and continue to roast. After 20 minutes, remove the pan from the oven and flip the turkey and the vegetables. Add the carrots, green beans, fresh cranberries, pecans, and dried cranberries to the pan arranging evenly around the turkey. Return pan to the oven again and roast for another 15 minutes - or until turkey is fully cooked and reaches 165F internal temperature and vegetables are soft and tender.
- Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.
**Cooking time varies according to the size of your turkey. If your turkey is more than two pounds, you may want to leave it in longer before adding the carrots and green beans. If your turkey is smaller, just remove from the oven sooner once.
Brielle -
We make this every year! So delicious! Thank you!