This Turkey Sheet Pan Dinner is an excellent option if you’re hosting a small Thanksgiving dinner. Seasoned turkey tenderloins roasted to perfection with tender vegetables, all on one pan. It’s easy to make for a fuss-free meal this holiday season!

Sliced roasted chicken breast served on a white plate with roasted potatoes, Brussels sprouts, red onions, and carrots on a gray surface.

Over the years, we’ve hosted big holiday dinners with lots of friends and family and smaller meals when it’s just the three of us. It just doesn’t make sense to roast a whole butterball turkey for a small dinner, so this sheet pan turkey dinner is perfect. You get juicy, tender turkey with roasted vegetables prepared on one sheet pan in the oven.

The turkey and veggies are hearty and flavorful, it’s ready in under an hour, and the clean up is a breeze. This dinner is delicious on its own, but adding other side dishes like mashed potatoes and gravy can turn it into a complete holiday meal. It’s so simple and good, you’ll likely want to add it to your dinner rotation all year round!

Sheet pan with two seasoned chicken breasts surrounded by roasted yellow potatoes, Brussels sprouts, red onion slices, and chunks of sweet potato. The ingredients are golden and slightly crispy.

How to Make a Turkey Sheet Pan Dinner

Start by lining the sheet pan with foil for super easy clean-up, then add the turkey tenderloins in the center of the pan. Use a baking sheet with a rim, so the juices don’t run off the pan. Only one pan is required, it doesn’t get much easier than that!
Place all of the vegetables in a large mixing bowl. We used baby potatoes, sweet potatoes, onion, and Brussels sprouts for this recipe. You can easily add in or substitute your favorite fresh vegetables for roasting, like green beans or broccoli.
Toss the vegetables with oil (olive oil works too). Then add in half of the seasoning mix – we use brown sugar and Italian dressing mix which caramelizes the veggies while roasting.
Place the vegetables around the tenderloins. Then, take the rest of the seasoning and rub it on the turkey.
Once the vegetables are caramelized, and the turkey is cooked, take the pan out of the oven. The easiest way to know when it’s cooked through is to use a meat thermometer to measure the temperature in the thickest part. It should be 165°F with the juices running clear. The whole meal is done in less than an hour!

Be sure to see the recipe card below for full ingredients & instructions!

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A white bowl filled with sliced roasted chicken breast served over roasted vegetables, including potatoes, brussels sprouts, and red onions. The food appears fresh and appetizing on a light gray background.

Storing Turkey Sheet Pan Dinner

Store leftovers in an airtight container for three to four days in the refrigerator.

Mel’s Expert Tips

It’s important to cut the vegetables about the same size, to ensure they cook evenly.
If for some reason your turkey is not done cooking when the vegetables are, take the roasted vegetables out of the oven and keep them warm in a covered bowl. Continue roasting the turkey until the internal temperature is 165°F.
Feel free to use your favorite spice mix or another dry seasoning mix that you like – garlic powder or rosemary would add some nice flavor, or salt and pepper to taste.
This meal is so easy we make it a few times during the fall and winter, too. It goes great with rice on the side or mashed butternut squash.