This Holiday Turkey Sheet Pan Meal is the perfect hearty meal for the busy season. Simply add nut crusted turkey tenderloin, colorful veggies, and seasonings of your choice to a sheet pan and roast to golden perfection. This stress-free meal can be served as a Thanksgiving main dish or added to your weeknight dinner rotation.
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Table of Contents
Why you’ll love it
Here’s what you’re about to dive into: a mouthwatering lean turkey perfectly cooked with a honey dijon herb and nut crust. Then, on the other side of the pan, an assortment of potatoes, vibrant red bell peppers, and tender broccoli, all roasted to golden perfection.
The best part? It’s all done on one sheet pan! This recipe is a game-changer for busy folks who are looking for a wholesome, holiday meal without spending hours in the kitchen.
What is turkey tenderloin?
Turkey tenderloin is a boneless and skinless cut from the breast of the turkey, known for its tenderness and leanness. In our holiday inspired sheet pan meal, it serves as the star ingredient, providing a juicy and protein-packed element. Plus, turkey tenderloin is much smaller than a whole turkey so it cooks up in no time.
Is turkey tenderloin healthy?
Absolutely! Turkey tenderloin is high in lean protein and low in fat with only 1 gram of total fat per serving. It’s also a great source of nutrients like vitamin B6 which is important for brain function; and selenium which is an essential component of proteins and enzymes.
This sheet pan meal is ideal for Thanksgiving
Planning the perfect Thanksgiving or holiday feast just got easier with this turkey sheet pan meal. This one-pan wonder not only simplifies your holiday cooking but also ensures a moist and flavorful turkey without the hassle.
Impressive entree with minimal effort is what this turkey tenderloin is all about. And I know what you’re thinking: It’s the holidays, shouldn’t I spend most of the day cooking?
Nah! A quicker entree like this one means you can spend less time in the kitchen and more time enjoying the festivities—a true holiday lifesaver!
What ingredients do you need?
- Turkey Breast Tenderloin: This can be a bit tricky to find sometimes. I recommend doing a quick Google search or call your local butcher to see who might have it near you. Once in the store, look for this in the poultry section.
- Baby Gold Potatoes: These small potatoes are creamy inside and roast beautifully, providing the ultimate comfort. Be sure to cut them into pretty small pieces so they roast all the way through.
- Red Bell Pepper: Choose a vibrant, firm pepper for a burst of color and a hint of sweetness. You could also swap for a orange or yellow pepper.
- Broccoli: To save time, opt for pre-cut florets in store. It adds a delightful crunch to your meal.
- Dijon Mustard: This adds a zesty kick to your turkey and helps create a flavorful crust during roasting.
- Honey: A natural sweetener that balances the flavors and gives the turkey a golden, caramelized finish.
- Rosemary: Fresh rosemary elevates the dish with its fragrant aroma and earthy flavor. Save some to garnish with for that extra wow factor.
- Chopped Nuts: These add a delightful crunch and healthy fats to the top of the turkey.
How do you make this sheet pan turkey tenderloin?
Let’s break down the steps to create this delectable holiday sheet pan meal.
1. Preheat and prepare
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
2. Toss veggies
Toss the baby gold potatoes, red bell pepper, and broccoli with oil, seasoning, salt, and pepper. Spread them on one side of the pan. If you want to skip extra dishes, you can mix the veggies with the oil and seasonings right there on the sheet pan.
Also, if one large sheet pan isn’t big enough to fit all ingredients in a single, use two sheet pans: one sheet pan for the turkey and one sheet pan for the veggies.
3. Prepare turkey
Pat the turkey tenderloin dry and place it on the other side of the pan. Spread the dijon mustard, honey, rosemary, chopped nuts, salt, and pepper mixture over the turkey. Then, roast away!
Ideally if you have a wired probe thermometer, insert this into the turkey before adding it to the oven so you can achieve the perfect temperature. If you want to go by the book, cooking to 165ºF is the food safe temperature for poultry.
However, here’s a quick tip for juicier turkey: pull the turkey out of the oven at 160ºF. Then, when you let it rest over foil for 5-10 minutes, it will come up to 165ºF with carry over cooking.
4. Rest and slice
Let the pan rest under foil for 5 minutes, allowing the juices to redistribute for moist turkey. Then, slice the turkey and serve!
Recipe tips and tricks
- Serving Tips: Pair this delightful meal with a side salad, rice, or enjoy it on its own. Feeling saucy? Try it with a drizzle of Honey Garlic Butter or a dollop of ketchup.
- Troubleshooting Tips: If you’re doubling or tripling the recipe, use multiple sheet pans for even cooking. Be mindful of cook times as they might vary.
- Scaling Tips: Doubling or tripling? Adjust the ingredients accordingly, keeping the ratios intact. This ensures your dish is perfectly seasoned and cooked.
Customize it your way
Like all of my other recipes, this turkey tenderloin sheet pan meal is completely customizable. You get to choose what seasonings and nuts you want to use.
- Seasonings: Experiment seasoning the veggies with different spices like garlic powder or smoked paprika. You can even use premade seasoning blends like Cajun seasoning, lemon pepper, or everything bagel seasoning.
- Nuts: This recipe is similar to my nut crusted salmon because you can use any nuts you enjoy best. Try chopped/sliced almonds, pecans, walnuts, or pistachios.
Making this sheet pan turkey ahead of time
You can prep the veggies and the turkey mixture a day in advance and store them separately in the fridge. When you’re ready to cook, simply assemble everything on the sheet pan and pop it in the oven. Easy peasy!
How do I store leftovers?
Store leftovers in an airtight container for up to 3 days in the fridge. If you want to freeze some portions, ensure they’re tightly sealed and enjoy within a month. To reheat, a few minutes in the oven or a quick zap in the microwave should do the trick. Just note, it may become a bit more dry when you microwave than when you first serve it.
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Sheet Pan Turkey Tenderloin
- 1 pound baby gold potatoes, quartered into small 1/2 inch pieces
- 1 medium red bell pepper, cut into 1-inch cubes
- 1 medium head of broccoli, cut into 1-inch florets (about 3 cups florets)
- 3 tablespoons olive oil or avocado oil
- 1 tablespoon seasoning blend of your choice (Italian seasoning, lemon pepper, blackening seasoning, garlic powder, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 package, about 24 ounces turkey breast tenderloin
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1 tablespoon finely chopped rosemary
- 1/2 cup chopped nuts of your choice (almonds, pecans, walnuts, etc.)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Preheat your oven to 425°F. Line a large 18”x13” sheet pan with parchment paper.
- Vegetables: In a large bowl, combine potatoes, red pepper, and broccoli with oil, seasoning, salt. and pepper. Use tongs to toss until coated then add to the right side of the sheet pan.
- Turkey: Add turkey tenderloin to the left side of the prepared sheet pan and pat dry with a paper towel. In a small bowl, mix together the dijon mustard, honey, rosemary, chopped nuts, salt, and pepper. Spoon this mixture over the turkey, being careful to not let it spill over the sides.
- Bake everything for about 25-30 minutes or until the turkey is cooked through to an internal temperature of 165ºF and the potatoes are tender and golden brown. Be sure to toss the vegetables with tongs halfway through cooking for even browning.
- Once done baking, remove pan from the oven, let rest under foil for 5 minutes to let the juices redistribute. Then, slice the turkey and serve.