Today, I’m sharing one of my new favorite ways to cook. The entire meal is cooked on one sheet pan. Have you heard of this new craze? Instead of cooking all the contents in one pot, we’ve now moved on to a pan, and I love it just as much as the one pot method.
Think roasting vegetables and thick cuts of meats. You season the meat generously and then the drippings coat the vegetables underneath or in some cases around the vegetables. I like using a large sheet pan and a wire rack to cook these types of meals.
This one sheet pan meal can make for a delicious Sunday dinner or even Thanksgiving dinner. My recipe serves three; however, if you find a larger turkey breast then you can easily feed four. But with just a pound and a half of meat, I can honestly say three is the magic number for this recipe.
The seasoning to this meal is very simple too; poultry seasoning, salt, and pepper. Oh and let’s not forget the start; just one tablespoon of honey. The honey gives the turkey and the vegetables just the slightest sweetness and makes the meal come together.
I kept my vegetables separate but you can mix them up. I drizzled olive oil on top of the veggies and sprinkled a generous amount of salt and pepper then I used the best tools in the kitchen, my hands, to mix the veggies together.
Your goal is to make sure that all the vegetables are coated with oil so that they don’t burn and shrivel while roasting for an hour and a half in the oven. Once your veggies are “dressed” then you’ll prep the turkey breast.
A simple seasoning of salt, pepper, and poultry seasoning will do the trick. You’ll want to season underneath the skin as well as on top. Then you’ll pour the honey underneath the skin of the turkey breast. The honey will penetrate into the turkey breast giving it a slightly sweet taste. And it will give the vegetables a nice flavor as well. Vegetables tend to naturally sweeten when roasted so the honey just brings out the sweet flavoring making a little more pronounced.
If you’re looking for a new dinner to make with very little clean-up or want to change up Thanksgiving, this recipe for one pan honey roasted turkey and vegetables is the recipe for you! And if you want to add even more veggies to your meal, I suggest you try my homemade gluten free green bean casserole.
- 12 mini golden potatoes, quartered
- 8 carrots, peeled and cut
- 24 brussels sprouts, sliced in half
- 2 tablespoons olive oil, divided
- 1 1/2 pounds turkey breast
- 1/2 teaspoon poultry seasoning
- 1 tablespoon honey
- salt and pepper
- 2 tablespoons unsalted butter
- Preheat oven to 350°F. On a large sheet pan place the carrots, Brussels sprouts and potatoes on the pan. Drizzle with olive oil, mix well with your hands, and season generously with salt and pepper.
- Spray a wire rack with cooking spray then place on top of the sheet pan with veggies.
- On a cutting board, sprinkle poultry seasoning, salt and pepper generously on top of the turkey breast skin and then under the turkey breast skin.
- Then pour in the 1 tablespoon of honey under the skin. Try not to get any honey on top of the skin.
- Carefully place the turkey breast on top of the wire rack. Bake for 1 hour and 30 minutes or until the internal temperature of the turkey breast is 165°F. I added 1 tablespoon of unsalted butter after 30 minutes of cooking and then scooted the turkey breast to the other side of the pan so that the drippings would hit the other side of the vegetables. Then at the hour mark I did the same thing. The butter will help brown the skin and season the vegetables.
- Let the turkey breast rest for 5 minutes, then slice in 1/2-inch pieces.
- Divide the vegetables evenly and plate the turkey. Enjoy immediately.
Demarle Silpat Non-Stick Baking Mat
Le Creuset Jelly Roll Pan
360 Bakeware Jelly Roll Pan