Ingredients
Turkey and Butter Herb Rub
- 2 pound (900g) turkey breast
- 1-2 turkey legs (optional)
- 4 tablespoons butter (softened)
- 2 teaspoons chopped herbs (sage, rosemary, thyme)
- 1 teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Stuffing
- 4 cups (160g) crumbled dried bread
- 4 tablespoons butter
- 1 egg
- 2 teaspoons chopped herbs (sage, rosemary, thyme)
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Sweet Potatoes
- 2 (900g) large sweet potatoes
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Vegetables
- 1 pound (450g) Brussels sprouts, halved
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ pound (225g) asparagus
- ½ tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional Garnish
- Marshmallows (for sweet potatoes topping)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a large baking sheet to prepare for roasting.
- Prepare the Turkey: In a small bowl, mix softened butter with chopped herbs, poultry seasoning, garlic powder, paprika, salt, and pepper. Rub this butter mixture generously over all sides of the turkey breast and legs if using. Place the seasoned turkey on one side of the baking sheet.
- Make the Stuffing: In a mixing bowl, combine the dried bread cubes. Melt the butter and pour it over the bread. Beat the egg separately and add it in, then stir in the herbs, garlic powder, salt, and pepper. Toss everything together until well combined. Spoon the stuffing next to the turkey on the baking sheet. Bake for 25 minutes.
- Prep the Sweet Potatoes: Rinse and dry the sweet potatoes. Make ½-inch deep slices about two-thirds of the way through each potato to create a Hasselback effect. Remove the baking sheet and arrange the sweet potatoes next to turkey and stuffing. Insert thin slices of butter into the sweet potato slices and sprinkle with brown sugar. Return to oven and bake for 25 more minutes.
- Add the Veggies: In separate bowls, toss the Brussels sprouts and asparagus with olive oil and season each with salt and pepper. Remove the baking sheet again and arrange the vegetables around the turkey, stuffing, and potatoes. Roast everything for another 25 minutes, or until the turkey reaches an internal temperature of 165°F (74°C).
- Finish and Serve: Top the sweet potatoes with marshmallows, then return to the oven for 5–10 minutes until golden and melted slightly. Slice the turkey and halve the sweet potatoes. Serve each plate with turkey, stuffing, sweet potatoes, roasted Brussels sprouts, and asparagus for a complete sheet pan meal.
Notes
- Use a meat thermometer to ensure the turkey reaches 165°F for safe consumption.
- The marshmallow topping on sweet potatoes is optional but adds a classic sweet finish.
- For quicker cooking, cut the turkey breast into smaller pieces, but roasting whole is best for juiciness.
- This recipe can be adapted to other herbs or stuffing variations based on preference.
- Leftovers can be stored in airtight containers and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
