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Sheet Pan Dinner: Turkey with Root Vegetables

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Yield: 2 people 1x


  • 2 turkey legs
  • 2 turkey wings
  • 3 large carrots
  • 3 large parsnips
  • 810 yukon gold potatoes
  • 2 turnips
  • 6 tablespoons softened butter (unsalted)
  • 2 tablespoons poultry seasoning
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • salt and pepper to taste
  • olive oil


  1. Preheat your oven to 350 degrees. Remove the turkey legs and wing from their packaging and pat dry with a paper towel.
  2. In a small bowl, combine your butter with poultry seasoning and some chopped fresh sage and thyme. Mix well.
  3. Rub the herbed butter all over the turkey legs and wings and place them onto the sheet pan. Spinkle with salt and pepper. (Make sure you get butter in between the skin and meat too.)
  4. Cover the sheet pan with tinfoil and stick in the oven for 45 minutes. While that’s cooking chop up your vegetables and toss them in a large bowl with olive oil, salt and pepper.
  5. After 45 minutes, remove the tinfoil from the sheet pan and add your vegetables. Recover the sheet pan with the tinfoil and continue to cook for another 45 minutes.
  6. Check the turkey legs with a meat thermometer. You want an internal temp of 180 to know they’re done. To give them a golden color, remove the tinfoil and stick the sheet pan under the broiler for a few minutes. Watch it carefully so it wont burn.
  • Category: Main Dish
  • Cuisine: Holiday Recipes
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