1. Preheat the oven to 375°F. Line an 11 by 18-inch baking sheet with aluminum foil by making three trays/sections to hold all of your thanksgiving dishes. One section should take up half the pan (this is for the turkey and stuffing) and then two smaller sections should take up the second half of the pan (one each for sweet potatoes and brussels sprouts. Set aside while you prepare the stuffing and turkey.
2. For the stuffing combine all the stuffing ingredients and mix until well moistened ( Turkey stuffing, yellow onion, celery, chicken stock, 1 tsp fresh sage, 1 tsp fresh thyme, 1 tsp rosemary, 1 tsp salt, 1/2 tsp freshly ground black pepper, 2 large eggs) . Let sit for 15 minutes (this allows the stuffing to absorb all the liquid from the stock) and then spread out in an even layer in the largest aluminum foil section you made in your sheet pan, making a well for the turkey breast to sit in.
3. For the turkey, combine 4 tbs melted butter with the 1 tsp fresh thyme, 1 tsp sage, 1 tsp rosemary, garlic cloves, 1 tsp salt and 1/2 tsp pepper until well combined. Rub the herb butter all over the turkey breast before nestling the breast into the center of stuffing. Remove the two smaller aluminum foil trays you made for the vegetables before placing the sheet pan in the oven to cook for 1 hr.
4. While the turkey is in the oven, prep the vegetables. Toss the sweet potatoes with remaining 4 tbsp butter and brown sugar until well coated, then spread out in one of the smaller foil sections you made for your sheet pan. Toss the brussels with olive oil and salt and pepper to taste and repeat in the one remaining foil tray you have left. After the 1 hour has elapsed, carefully remove the sheet pan from the oven and place the vegetable trays into the sheet pan beside the turkey. Return to the oven and cook for 45 minutes.
5. At this point, if the turkey is not finished but the vegetables are, carefully remove the smaller foil trays to a wire cooling rack or somewhere safe so that you can return the turkey to the oven until it reads 165 degrees on an instant read thermometer. If stuffing seems dry, drizzle with more chicken stock as needed
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Directions
1. Preheat the oven to 375°F. Line an 11 by 18-inch baking sheet with aluminum foil by making three trays/sections to hold all of your thanksgiving dishes. One section should take up half the pan (this is for the turkey and stuffing) and then two smaller sections should take up the second half of the pan (one each for sweet potatoes and brussels sprouts. Set aside while you prepare the stuffing and turkey.
2. For the stuffing combine all the stuffing ingredients and mix until well moistened ( Turkey stuffing, yellow onion, celery, chicken stock, 1 tsp fresh sage, 1 tsp fresh thyme, 1 tsp rosemary, 1 tsp salt, 1/2 tsp freshly ground black pepper, 2 large eggs) . Let sit for 15 minutes (this allows the stuffing to absorb all the liquid from the stock) and then spread out in an even layer in the largest aluminum foil section you made in your sheet pan, making a well for the turkey breast to sit in.
3. For the turkey, combine 4 tbs melted butter with the 1 tsp fresh thyme, 1 tsp sage, 1 tsp rosemary, garlic cloves, 1 tsp salt and 1/2 tsp pepper until well combined. Rub the herb butter all over the turkey breast before nestling the breast into the center of stuffing. Remove the two smaller aluminum foil trays you made for the vegetables before placing the sheet pan in the oven to cook for 1 hr.
4. While the turkey is in the oven, prep the vegetables. Toss the sweet potatoes with remaining 4 tbsp butter and brown sugar until well coated, then spread out in one of the smaller foil sections you made for your sheet pan. Toss the brussels with olive oil and salt and pepper to taste and repeat in the one remaining foil tray you have left. After the 1 hour has elapsed, carefully remove the sheet pan from the oven and place the vegetable trays into the sheet pan beside the turkey. Return to the oven and cook for 45 minutes.
5. At this point, if the turkey is not finished but the vegetables are, carefully remove the smaller foil trays to a wire cooling rack or somewhere safe so that you can return the turkey to the oven until it reads 165 degrees on an instant read thermometer. If stuffing seems dry, drizzle with more chicken stock as needed