Save A festive, all-in-one meal featuring juicy turkey breast, colorful winter vegetables, and a tangy-sweet cranberry glaze—perfect for a cozy family dinner or small holiday gathering.
I first made this sheet-pan turkey breast for our tiny Thanksgiving last year. We loved how the cranberry glaze complimented the roasted veggies and how stress-free the cooking process was compared to a whole bird. Now it's my go-to for festive, small gatherings.
Ingredients
- Turkey: 1 boneless, skin-on turkey breast (about 2 lbs (900 g)), 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp smoked paprika
- Winter Vegetables: 2 cups butternut squash (peeled and cubed about 1/2-inch pieces), 2 cups Brussels sprouts (trimmed and halved), 2 large carrots (peeled and sliced into 1/2-inch rounds), 1 red onion (peeled and cut into wedges), 2 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper
- Cranberry Glaze: 1/2 cup cranberry sauce (homemade or store-bought), 2 tbsp pure maple syrup, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1/2 tsp orange zest
Instructions
- Prep Oven and Sheet Pan:
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Season Turkey:
- In a small bowl, mix 2 tbsp olive oil, salt, pepper, thyme, rosemary, and smoked paprika. Rub this mixture evenly over the turkey breast.
- Prepare Vegetables:
- In a large bowl, toss butternut squash, Brussels sprouts, carrots, and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the turkey.
- Arrange and Roast:
- Place the seasoned turkey breast, skin-side up, in the center of the sheet pan. Roast for 30 minutes.
- Make Cranberry Glaze:
- While roasting, make the cranberry glaze: In a small saucepan, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest. Simmer over low heat, stirring occasionally, for 5 minutes until slightly thickened. Set aside.
- Glaze the Turkey:
- After 30 minutes of roasting, brush half of the cranberry glaze over the turkey breast.
- Finish Roasting:
- Continue roasting for another 20 minutes, or until the turkey reaches an internal temperature of 160°F (71°C) and the vegetables are tender and caramelized.
- Rest and Serve:
- Remove from oven, tent the turkey with foil, and let rest for 10 minutes. Slice the turkey and serve with roasted vegetables, drizzling with the remaining cranberry glaze.
Save Making this helped bring us all together around the table. Even picky eaters loved the sweet-tart glaze and caramelized veggies, and the hassle-free cleanup meant more family time after dinner.
Required Tools
Large sheet pan, small saucepan, mixing bowls, sharp knife, cutting board, silicone brush (for glazing)
Allergen Information
Contains mustard in the glaze. Naturally gluten-free and dairy-free. Always check labels on cranberry sauce and Dijon mustard for potential allergens.
Nutritional Information (per serving)
Calories: 410, Total Fat: 15 g, Carbohydrates: 34 g, Protein: 37 g
Save Enjoy a flavorful holiday-inspired dinner without the fuss—a true weeknight winner that feels extra special.
Recipe FAQs
- → How do I ensure the turkey breast stays juicy?
Rub the turkey with olive oil and herbs before roasting, and let it rest tented with foil after cooking to retain its moisture.
- → Can I substitute other vegetables for the winter veggies listed?
Yes, sweet potatoes or parsnips can replace butternut squash, and other seasonal vegetables like cauliflower or green beans work well too.
- → What internal temperature should the turkey reach for safe eating?
The turkey breast should reach an internal temperature of 160°F (71°C) to ensure it is cooked through and safe to eat.
- → How is the cranberry glaze made and applied?
The glaze combines cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest, simmered until slightly thickened and brushed over the turkey midway through roasting.
- → What wine pairs well with this meal?
A dry Riesling or Pinot Noir complements the flavors nicely, balancing the sweetness of the glaze and savoriness of the turkey and vegetables.