This week's recipe is a gluten-free and sheet pan recipe. This one-pan turkey breast recipe can easily be made for any weeknight meal. Turkey breast is so flavorful and cooks up like chicken breast. It's not just for Thanksgiving anymore. One of my favorite things about turkey breast is that it cooks up like chicken breast; if you overcook it, you don't notice it that much. Here we go!
Jump to:
One Pan Turkey Breast with Brussel Sprouts and Carrots Ingredients:
1.5 lb of boneless whole turkey breast cut into pieces
½ bag of baby carrots
1 lb of Brussel Sprouts Stem removed, cut in half, and washed
3 tablespoon Olive Oil
2 teaspoon Paprika
Two teaspoon thyme
2 teaspoon Granulated Garlic
Salt and Pepper to taste
One Pan Turkey Breast with Brussel Sprouts and Carrots Instructions:
Preheat oven to 400 degrees.
Clean off the herbs, if there are any, on your turkey breast, then cut using scissors into pieces. Make it about 2 inches thick. We cut it into 6 pieces. Set aside.
Season the Brussels sprouts and the carrots in a bowl with half of the thyme, salt, pepper, paprika, and granulated garlic. Toss. Add more if need be.
Then, remove the veggies and place them on a parchment-lined cookie sheet.
Then, make sections in the veggies (6 of them) and place the turkey in those places.
Add the turkey pieces to the bowl and add the other seasonings (thyme, salt, pepper, paprika, and granulated garlic).
Bake for 20 minutes, then turn over the turkey breast pieces and bake for another 10 minutes or until it reaches 165 degrees. Let sit for 10 minutes.
Place veggies in a bowl and slice meat up into strips. Keep the rest for leftovers if you want. It makes a serving of eight. So, you can have it.
Reveal
That's it! Super easy and great for weeknight meals. The image below is the cooked dinner while it is resting.
Save to BigOven 
Ingredients
- 1.5 lb of boneless whole turkey breast cut into pieces
- ½ bag of baby carrots
- 1 lb of Brussel sprouts Stem removed, cut in half, and washed
- 3 tablespoon Olive Oil
- 2 teaspoon Paprika
- 2 teaspoon thyme
- 2 teaspoon Granulated Garlic
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Clean off the herbs if there are any on your turkey breast, then cut using scissors into pieces. Make it about 2 inches thick. We cut it into 6 pieces. Set aside.
- Then, season the Brussels sprouts and the carrots in a bowl with half of the thyme, salt, pepper, paprika, and granulated garlic. Toss. Add more if need be.
- Then, remove the veggies and place them on a parchment-lined cookie sheet.
- Make sections in the veggies (6 of them) and place the turkey in those places.
- Add the turkey pieces to the bowl and add the rest of the seasonings ( thyme, salt, pepper, paprika, and granulated garlic).
- Bake for 20 minutes then turn over the turkey breast pieces and bake for another 10 minutes or until it reaches 165. Let sit for 10 minutes.
- Place veggies in a bowl and slice meat up into strips. Keep rest for leftovers if you want.
Please let us know if you try this recipe by leaving a rating, and if there are any questions, please leave them in the comment section, and we will get back to you as soon as possible. Happy Cooking!
If you love turkey as much as I do, feel free to visit my other turkey recipes. I have some recipes cooked in a sheet pan, others in a slow cooker, and others in one pot.
Supplies you may need when making this dish
Below are some items you may need when making this dinner recipe. They are from Amazon (affiliate), and if you click through and buy something, I will receive a small commission. Happy shopping!
First, you will probably need a sheet pan or two. Pick the ones that are non-stick. This will help you with clean up.
Then, since my baking sheets are not non-stick, I like using parchment paper to line the baking sheets. This also makes it easy to clean up.
Below are some additional Sheet Pan turkey recipes for you to try. I found them online.
Recipe: Sheet Pan Roasted Garlic Turkey Breast
