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 a friendsgiving in our tiny apartment, and it was a huge hit. The cranberry glaze makes it feel special without a lot of fuss.
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 into 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
- Prepare Oven:
- 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.
- Toss 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 & 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, combine cranberry sauce, maple syrup, Dijon mustard, apple cider vinegar, and orange zest in a small saucepan. Simmer over low heat, stirring occasionally, for 5 minutes until slightly thickened. Set aside.
- Glaze Turkey:
- After 30 minutes, 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 & 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 This recipe is now part of our annual holiday menu—everyone gathers in the kitchen to slice turkey and serve themselves straight from the pan.
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. Check ingredient labels if serving guests with allergies.
Nutritional Information
Per serving: 410 calories, 15 g fat, 34 g carbohydrates, 37 g protein
Save This meal brings everyone together and makes holiday cooking simple and memorable.
Recipe FAQs
- → What is the best way to ensure the turkey breast stays juicy?
Applying a herb and olive oil rub helps retain moisture. Roasting at 400°F and letting the turkey rest tented in foil after cooking allows juices to redistribute.
- → Can I substitute the butternut squash with other vegetables?
Yes, sweet potatoes or parsnips work well as alternatives, offering similar sweetness and texture when roasted.
- → How should I prepare the cranberry glaze for optimal flavor?
Simmer cranberry sauce with maple syrup, Dijon mustard, apple cider vinegar, and orange zest over low heat until slightly thickened to balance sweet and tangy notes.
- → Is it necessary to use a sheet pan lined with parchment or foil?
Lining the sheet pan helps with easy cleanup and prevents sticking, especially with sticky glazes and caramelizing vegetables.
- → What wine pairs well with this dish?
A dry Riesling or Pinot Noir complements the dish by balancing the sweet and savory flavors of the glaze and roasted components.