Sheet Pan Herb Roasted Turkey and Cranberry Pecan is a delightful and convenient dish that brings together the classic flavors of Thanksgiving in an easy-to-make format. This recipe features herb-marinated turkey breast paired with roasted vegetables and a crunchy cranberry pecan topping, all cooked on a single sheet pan. It’s perfect for holiday gatherings, offering a beautiful presentation and a delicious combination of flavors that will impress your guests!
Ingredients List
For the Turkey:
- 2 pounds turkey breast, boneless and skinless
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper, to taste
For the Vegetables:
- 1 pound baby potatoes, halved
- 1 pound carrots, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Cranberry Pecan Topping:
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 2 tablespoons maple syrup
- 1 tablespoon fresh parsley, chopped (for garnish)
Timing
Preparing Sheet Pan Herb Roasted Turkey and Cranberry Pecan takes about 20 minutes of prep time and 45-50 minutes of cooking time.
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat Oven: Preheat your oven to 400°F (200°C).
Step 2: Marinate the Turkey
- Prepare Marinade: In a bowl, whisk together olive oil, rosemary, thyme, minced garlic, lemon juice, salt, and pepper.
- Marinate Turkey: Place the turkey breast in a resealable bag or shallow dish and pour the marinade over it. Seal or cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Step 3: Prepare the Vegetables
- Season Vegetables: In a large bowl, toss the halved baby potatoes, sliced carrots, and red onion with olive oil, salt, and pepper until well coated.
Step 4: Roast Everything
- Arrange on Sheet Pan: On a large sheet pan, arrange the marinated turkey breast in the center and spread the seasoned vegetables around it.
- Roast: Roast in the preheated oven for 30-35 minutes, or until the turkey reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden.
Step 5: Prepare the Cranberry Pecan Topping
- Combine Topping Ingredients: In a small bowl, mix together dried cranberries, chopped pecans, maple syrup, and a pinch of salt.
- Add Topping: Once the turkey is done roasting, remove it from the oven and sprinkle the cranberry pecan mixture over the turkey and vegetables. Return to the oven for an additional 5-10 minutes to warm through.
Step 6: Serve
- Garnish: Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before slicing the turkey and serving.
Nutritional Information
Here’s a quick glance at the nutritional profile of Sheet Pan Herb Roasted Turkey and Cranberry Pecan (per serving, based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Fat | 20g |
| Carbohydrates | 25g |
| Fiber | 4g |
| Sugar | 6g |
Tips for Customization
- Use Different Vegetables: Feel free to add other seasonal vegetables like Brussels sprouts, sweet potatoes, or green beans.
- Add Spices: Incorporate spices like paprika or cumin for an extra flavor kick.
- Make It a One-Pan Meal: You can add stuffing or quinoa on the side for a complete meal.
Storing Tips for the Recipe
Store any leftover turkey and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
Sheet Pan Herb Roasted Turkey and Cranberry Pecan is a festive and flavorful dish that simplifies your holiday cooking while delivering delicious results. The combination of herb-marinated turkey with roasted vegetables and a crunchy topping makes for a satisfying meal that will be a hit at any gathering. Enjoy this easy, one-pan recipe as part of your Christmas feast!
FAQs
Can I use turkey thighs instead of turkey breast?
Yes, turkey thighs can be used for a richer flavor. Just adjust the cooking time as needed to ensure they reach the proper internal temperature.
Can I prepare this dish ahead of time?
You can marinate the turkey and prep the vegetables a day in advance. Store them separately in the refrigerator until you’re ready to roast.
What main dishes pair well with this recipe?
This dish pairs well with traditional holiday sides like stuffing, cranberry sauce, or a fresh green salad.
Sheet Pan Herb Roasted Turkey and Cranberry Pecan Recipe
Ingredients
- For the Turkey:
- • 2 pounds turkey breast, boneless and skinless
- • 3 tablespoons olive oil
- • 2 tablespoons fresh rosemary, chopped
- • 2 tablespoons fresh thyme, chopped
- • 4 cloves garlic, minced
- • Juice of 1 lemon
- • Salt and pepper, to taste
- For the Vegetables:
- • 1 pound baby potatoes, halved
- • 1 pound carrots, sliced
- • 1 red onion, cut into wedges
- • 2 tablespoons olive oil
- • Salt and pepper, to taste
- For the Cranberry Pecan Topping:
- • 1/2 cup dried cranberries
- • 1/2 cup pecans, chopped
- • 2 tablespoons maple syrup
- • 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C).
Step 2: Marinate the Turkey
- In a bowl, whisk together olive oil, rosemary, thyme, minced garlic, lemon juice, salt, and pepper.
- Place the turkey breast in a resealable bag or shallow dish and pour the marinade over it.
- Seal or cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Step 3: Prepare the Vegetables
- In a large bowl, toss the halved baby potatoes, sliced carrots, and red onion with olive oil, salt, and pepper until well coated.
Step 4: Roast Everything
- On a large sheet pan, arrange the marinated turkey breast in the center and spread the seasoned vegetables around it.
- Roast in the preheated oven for 30–35 minutes, or until the turkey reaches an internal temperature of 165°F (75°C) and the vegetables are tender and golden.
Step 5: Prepare the Cranberry Pecan Topping
- In a small bowl, mix together dried cranberries, chopped pecans, maple syrup, and a pinch of salt.
- Once the turkey is done roasting, remove it from the oven and sprinkle the cranberry pecan mixture over the turkey and vegetables.
- Return to the oven for an additional 5–10 minutes to warm through.
Step 6: Serve
- Remove from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before slicing the turkey and serving.
