Sheet Pan Thanksgiving Dinner
This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.
If you want to simplify your Thanksgiving dinner or scale it down to serve four people or less, this sheet pan Thanksgiving dinner is for you. I partnered with my friends at Tony Chachere’s to create this delicious turkey dinner using my favorite Butter Injectable plus their Original Creole Seasoning, which are both a must when cooking any turkey! This simplified Thanksgiving dinner features a turkey breast in place of a whole turkey, individual sweet potatoes with a pecan topping, and perfectly cooked brussel sprouts. This sheet pan Thanksgiving dinner is the perfect way to enjoy all of your favorite Thanksgiving flavors on a smaller scale and with way less effort too!
This sheet pan turkey dinner is seriously my new favorite way to enjoy turkey. Not only is this recipe perfect for the holidays, but honestly it’s a great way to enjoy turkey throughout the whole year. It feeds up to four people, so it’s a great recipe to make if you are not going to be hosting a whole group of friends and family.
Tips:
Pat your turkey dry with paper towels before rubbing it with butter and Creole seasoning. This will help the butter to stick to the turkey and not slide off.
Make sure to inject the turkey breast in several different areas with Tony Chachere’s Butter Injectable to ensure flavoring throughout the whole breast.
Use a meat thermometer to help ensure the turkey is cooked thoroughly.
Make sure to let the turkey breast rest for 10-15 minutes before slicing so the juices can redistribute throughout the meat.
Variations of this recipe:
Instead of using a turkey breast, feel free to use turkey legs or do both!
Instead of brussel sprouts, substitute green beans or another vegetable that you love. Just note that the cook time may differ.
Instead of using pecans in the sweet potato topping, use a different nut that you love or omit the pecans all together.
This sheet pan Thanksgiving dinner is so flavorful and delicious! Every single element of this dinner is just as delicious as the other and you and your loved ones are going to absolutely love it. I am so excited for you to give this recipe a try this year!
Sheet Pan Thanksgiving Dinner
Sheet Pan Thanksgiving Dinner
Ingredients:
1 Bone-InTurkey Breast (2-2 1/2 Lbs)
Tony Chachere’s Butter Injectable
3 Tbsp. + 1 Tsp. Tony Chachere’s Creole Seasoning
1/4 Cup Softened Butter
2 Sweet Potatoes
2 Tbsp. Olive Oil
3 Cups Brussel Sprouts
1/2 Cup Chopped Pecans
2 Tbsp. Flour
1 Tbsp. Melted Butter
1/2 Cup Brown Sugar
Directions:
Preheat the oven to 400 degrees.
Pat the turkey breast dry and then inject it all over with Tony Chachere’s Butter Injectable.
Mix 3 Tbsp. Tony Chachere’s Original Creole Seasoning with softened butter and rub all over turkey breast skin.
Cut Sweet Potatoes in half lengthwise and rub with 1 Tbsp. olive oil all over skin and flesh side.
Slice Brussel Sprouts in half and remove the stem and toss with 1 tbsp. olive oil and 1 tsp. Tony Chachere’s Original Creole Seasoning.
Place the turkey breast onto a baking sheet and bake for 15-20 minutes.
At this time add the halved sweet potatoes (flesh side down) and bake for another 20-25 minutes.
For the last 20 minutes of cooking time, make room for the Brussel sprouts and add them to the baking sheet and continue to bake.
While the dinner cooks, make the sweet potato topping by combining pecans, flour, melted butter, and brown sugar together.
About 10 minutes before the turkey is cooked through turn the potatoes over and place the topping on all four halves.
Return to oven and cook until browned and the internal temperature of the turkey reaches 165 degrees.
Remove from the oven and let the turkey rest for 10-15 minutes before slicing and then serve.
Sheet Pan Thanksgiving Dinner
Sheet Pan Thanksgiving Dinner
Sheet Pan Thanksgiving Dinner
This sheet pan Thanksgiving dinner is truly out of this world and is easy enough for any at home cook to master! It’s a must make this holiday season.
