The Turkey and Gravy Sheet Pan Dinner is a simple, all-in-one meal that brings comfort and ease to your dinner table. Tender turkey pieces roast alongside golden vegetables, all soaking up rich, homemade gravy that ties everything together. It’s the kind of meal where you get the fullness of a traditional roast, without the fuss of multiple pots and pans.
I love making this dinner when I want something homey but don’t have the time or energy to fuss in the kitchen. The best part is how everything cooks together on one sheet pan, so cleanup is quick and you get those tasty roasted bits on the edges of the veggies and turkey. I usually toss in carrots, potatoes, and onions; the veggies soak up the gravy and get nicely caramelized.
My favorite way to serve this is straight from the pan, with a little extra spoonful of gravy on top. It feels like a cozy, no-muss meal that the whole family can enjoy together. It’s perfect for busy weeknights or when you want that comforting roast dinner feeling without staying in the kitchen all day.
Key Ingredients & Substitutions
Turkey Breast: Using boneless, skinless turkey breast cooks faster and is easy to slice. If you prefer, turkey thighs work well too and stay juicy. For a lean option, stick with breast.
Sweet Potatoes & Vegetables: Sweet potatoes add natural sweetness and pair great with Brussels sprouts and green beans. You can swap these for carrots, parsnips, or regular potatoes if you want.
Bread Cubes for Stuffing: Homemade bread cubes roast nicely on the pan, soaking up gravy flavors. Feel free to use gluten-free bread if needed or skip if avoiding carbs.
Cranberry Sauce: It brings a tart contrast to the savory turkey. Store-bought is fine but homemade adds a fresh touch. You could substitute with apple sauce or omit if preferred.
Gravy Ingredients: Flour and butter make a simple roux for thickening. If gluten-free, try cornstarch or arrowroot as a substitute. Using turkey broth gives rich flavor but chicken broth works well too.
How Do You Make Sure the Turkey Stays Moist and Flavorful?
Cooking turkey breast on a sheet pan can dry it out if you’re not careful. Here are some tips for juicy meat:
- Rub the turkey well with oil and herbs to keep it flavorful.
- Don’t overcook—the turkey is done at 165°F (74°C). Use a meat thermometer to check.
- Let the turkey rest for 5-10 minutes after roasting. It allows juices to redistribute.
- Slice just before serving to keep slices moist.
This method keeps the turkey tender and tastiest for your sheet pan dinner.
Equipment You’ll Need
- Large rimmed sheet pan – I recommend this size because it has enough space for all ingredients to roast evenly.
- Meat thermometer – helps you check when the turkey reaches 165°F, so it stays juicy.
- Small saucepan – perfect for whisking and cooking homemade gravy.
- Mixing brush or spoon – to evenly coat the turkey with herbs and oil.
- Aluminum foil – optional, for easier cleanup and to prevent over-browning.
Flavor Variations & Add-Ins
- Use chicken thighs or pork tenderloin instead of turkey for a different flavor and texture.
- Add diced apples or pears to the vegetables for a sweet twist that pairs well with savory gravy.
- Stir in fresh herbs like parsley or sage into the gravy for extra aroma.
- Top with crumbled feta or shredded cheese after roasting for a creamy finish.
Turkey and Gravy Sheet Pan Dinner
Ingredients You’ll Need:
For the Turkey and Veggies:
- 1 to 1.5 lbs turkey breast, boneless and skinless
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 medium sweet potatoes, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup green beans, trimmed
- 2 cups bread cubes (for homemade stuffing)
- 1 cup cranberry sauce (store-bought or homemade)
- Fresh rosemary sprigs (for garnish)
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups turkey or chicken broth
- 1 teaspoon soy sauce or Worcestershire sauce (optional for depth)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 35-40 minutes to roast the turkey and vegetables. Add 5-10 minutes to rest the turkey and make the gravy. Total time is around 55 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Turkey:
Preheat the oven to 400°F (200°C) and line a large sheet pan with foil for easy cleanup. In a small bowl, mix olive oil, thyme, rosemary, garlic powder, salt, and pepper. Rub this flavorful mix all over the turkey breast evenly.
2. Arrange the Vegetables and Bread Cubes:
Place the cubed sweet potatoes, halved Brussels sprouts, trimmed green beans, and bread cubes around the edges of the sheet pan. Keep a space in the center for the turkey breast.
3. Roast the Dinner:
Put the seasoned turkey breast in the middle of the pan. Roast everything for 35-40 minutes until the turkey reaches an internal temperature of 165°F (74°C) and the veggies are tender and nicely browned.
4. Make the Gravy:
While the turkey roasts, melt butter in a saucepan over medium heat. Stir in the flour and cook until bubbly and light golden (1-2 minutes). Slowly add the broth, whisking constantly. Stir in soy or Worcestershire sauce if using. Continue whisking and simmer until thickened (5-7 minutes). Season to taste.
5. Rest, Slice, and Serve:
Take the turkey out and let it rest for 5-10 minutes to keep it juicy. Slice the turkey and drizzle with the warm gravy. Place cranberry sauce in one corner of the sheet pan and garnish with fresh rosemary sprigs. Serve with roasted veggies, bread cubes, and extra gravy on the side.
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just be sure to fully thaw the turkey breast in the refrigerator overnight before cooking. This ensures even roasting and prevents food safety issues.
Can I Prepare This Meal Ahead of Time?
Absolutely! You can chop the vegetables and prepare the herb rub the day before to save time. Store them separately in the fridge and assemble everything right before roasting.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth or water to keep the meat moist.
Can I Substitute the Bread Cubes with Something Else?
Definitely! If you prefer, you can omit bread cubes or use gluten-free bread. Another tasty option is roasted nuts or extra vegetables to keep things simple.