If your crowd is small and your goal is to make this year's Thanksgiving dinner the easiest (and tastiest!) one yet, start with a couple sheet pans. Classic crispy-skinned turkey breast is roasted alongside a head of pungent garlic and some lemons (which then get blitzed into a rich, tangy dressing). And it's all paired with crisp roasted Brussels sprouts and tender slices of delicata squash, so you've got turkey and sides ready to go in one dish.
Thanksgiving Dinner on a Sheet Pan
You already know that sheet pan suppers are the smart, low-effort solution for getting dinner on the table when busy weeknights roll around. It's just as easy to bring that ease to your holiday meal. Here you'll use two rimmed baking sheets — one for the turkey, garlic, and lemons, and a second one for the veggies. The second pan ensures the Brussels sprouts and squash aren't overcrowded so they get a better roast. In the recipe I suggest lining the sheet pans with foil. While this is totally optional, it makes for much easier cleanup.
Sheet Pan Roasted Garlic Turkey Breast
(3- to 4-pound) bone-in, skin-on turkey breast
plus 2 teaspoons olive oil, divided
kosher salt, divided
freshly ground black pepper, divided
medium heads garlic
medium lemons, halved crosswise and seeds removed
medium delicata squash (about 2 pounds total)
Brussels sprouts, trimmed and halved
fresh thyme leaves
Let the turkey sit at room temperature while the oven heats. Arrange 2 racks to divide the oven into thirds and heat to 375°F. Line 2 rimmed baking sheets with aluminum foil and set aside.
Trim any excess skin and fat, but leave the skin covering the turkey breast. Pat dry with paper towels. Brush the turkey all over with 1 tablespoon of the oil, then season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place on one side of a baking sheet, skin-side up.
Peel away the loose, papery, outer layers around each head of garlic. Trim about 1/4 inch off the top of each to expose the tops of the garlic cloves. Drizzle 1 teaspoon of the oil over each head of garlic. Wrap each head of garlic with aluminum foil and place on the other side of the baking sheet as the turkey. Place the lemons cut-side up next to the garlic. Place on the lower rack and roast for 30 minutes. Meanwhile, prepare the vegetables.
Cut each squash in half lengthwise. Scoop out the seeds. Cut crosswise into 1/2-inch-thick half-moons, discarding the root and stem ends. Place in a large bowl; add the Brussels sprouts, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; and toss to combine. Transfer to the second baking sheet and spread into an even layer, arranging the Brussels sprouts cut-side down.
Place the baking sheet on the higher rack and roast 15 minutes. Transfer the garlic and lemons to a plate or cutting board. Use a wooden spoon to stir the squash and Brussels sprouts. Continue roasting until the turkey is golden-brown and registers an internal temperature of 165°F at the thickest part of the breast, the squash is tender, and the Brussels sprout leaves are browned and crisp, 10 to 15 minutes more.
When the lemons are cool enough to handle but still warm, squeeze the lemon juice into a bowl. Discard the lemon pieces and any remaining seeds. Squeeze the roasted garlic cloves from their papery skins into a blender or mini food processor. Add the lemon juice, remaining 2 tablespoons oil, water, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Process until the garlic is completely puréed and the sauce is emulsified and slightly thickened.
Slice the turkey and divide between plates, along with the vegetables. Drizzle with the vinaigrette to serve.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.