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Sheet Pan Turkey with Root Vegetables

Sheet pan turkey with roasted root vegetables including carrots, potatoes, and turnips on a white marble countertop for an easy Thanksgiving dinner.

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Skip the whole bird and make this easy Sheet Pan Turkey with Root Vegetables instead. Juicy herb butter turkey legs and wings roast alongside carrots, potatoes, parsnips, and turnips for a simple one-pan Thanksgiving dinner packed with classic holiday flavor.

Ingredients

Scale

For the Turkey

  • 2 turkey legs
  • 2 turkey wings
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons poultry seasoning
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the Vegetables

  • 3 carrots, peeled and cut into sticks
  • 3 parsnips, peeled and cut into sticks
  • 8 small Yukon Gold potatoes, halved
  • 2 turnips, peeled and quartered
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 350°F.
  • In a small bowl, combine softened butter, poultry seasoning, thyme, sage, salt, and pepper.
  • Pat turkey legs and wings dry with paper towels. Rub herb butter all over the turkey, including under the skin where possible.
  • Arrange turkey pieces on a large rimmed sheet pan.
  • Cover tightly with foil and roast for 45 minutes.
  • While turkey roasts, toss carrots, parsnips, potatoes, and turnips with olive oil, salt, and pepper.
  • Remove sheet pan from oven and carefully arrange vegetables around the turkey.
  • Cover again and roast for another 45 minutes, or until turkey reaches 180°F in the thickest part of the leg.
  • Remove foil and broil for 3 to 5 minutes until skin is golden brown and crispy.
  • Let rest for 10 minutes before serving.

Notes

  • Use a meat thermometer for best results.
  • Fresh herbs provide the most flavor, but dried herbs can be substituted.
  • Sweet potatoes can replace Yukon Gold potatoes.
  • Add Brussels sprouts during the final 20 minutes of cooking.
  • Leftovers make excellent turkey sandwiches and soups.
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