Get your Thanksgiving plans in order and try this sheet pan Thanksgiving dinner. A great meal that the whole family will enjoy during the holidays!
Cook Time: 30 mins Additional Time: 3 hrs Total Time: 3 hrs 30 mins Servings: 12
Calories: 608kcal Carbohydrates: 38g Protein: 59g Fat: 26.5g
- 1 boneless turkey breast, 2 to 2½ pounds
- 2 teaspoons kosher salt, divided, plus more as needed
- ½ teaspoon freshly ground black pepper
- 2 large garlic cloves, finely grated
- ¼ cup light mayonnaise
- 2½ tablespoons za’atar
- 1-pound sweet potatoes, peeled and cut lengthwise into 1-inch-thick wedges
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon maple syrup
- Pinch of crushed red pepper flakes
- 1 pound brussels sprouts, trimmed and halved lengthwise
- ½ teaspoon cumin seeds
- Fresh lemon juice, to taste
Directions
- Heat the oven to 400ºF. If the turkey breast comes tied, untie it.
- Pat the meat dry with paper towels. Season the turkey all over with 1½ teaspoons of the salt and the black pepper, then rub all over with the garlic.
- In a small bowl, stir together the mayonnaise and za’atar.
- Transfer 2 tablespoons of the za’atar mayo to a separate small bowl and brush that all over the turkey.
- Set the remaining za’atar mayo aside. Let the turkey sit at room temperature for 15 minutes while you prepare everything else.
- In a large bowl, toss together sweet potatoes, 1 tablespoon of the oil, the maple syrup, ¼ teaspoon of the salt, and the red pepper flakes.
- Place turkey on a rimmed sheet pan and arrange the potatoes in a single layer around it. Roast for 20 minutes.
- In the same bowl toss the brussels sprouts with 2 tablespoons of the oil, the cumin seeds, and the remaining ¼ teaspoon salt.
- Give the potatoes a toss after roasting for 20 minutes, and push the wedges to one side of the pan to make room for the brussels sprouts.
- Add the sprouts and continue to roast until the sprouts and potatoes are golden brown and a thermometer inserted in the thickest part of the turkey registers 145ºF, 20 to 30 minutes longer (for a total turkey roasting time of 40 to 50 minutes).
- Allow the meat to rest for 10 minutes before slicing.
- While the turkey is resting, season reserved za’atar mayo to taste and add a little more oil and salt, if needed. Season to taste with lemon juice. Serve the za’atar mayo alongside the turkey and vegetables.
Original recipe can be found at skinnytaste here!
