Easy Thanksgiving Sheet Pan (Print Version)

# Ingredients:

→ For the Turkey

01 - One 2 to 2½-pound boneless turkey breast
02 - 1½ teaspoons kosher salt for the turkey
03 - ½ teaspoon black pepper, freshly ground
04 - 2 large garlic cloves, grated finely
05 - ¼ cup light mayo
06 - 2½ tablespoons za'atar spice blend

→ For the Sweet Potatoes

07 - 1 pound sweet potatoes, peeled and sliced into 1-inch wedges lengthwise
08 - 1 tablespoon extra-virgin olive oil
09 - 1 tablespoon pure maple syrup
10 - ¼ teaspoon kosher salt
11 - Small pinch of red pepper flakes, crushed

→ For the Brussels Sprouts

12 - 1 pound brussels sprouts, trimmed and cut in half lengthwise
13 - 2 tablespoons extra-virgin olive oil
14 - ½ teaspoon whole cumin seeds
15 - ¼ teaspoon kosher salt

→ For Serving

16 - Fresh lemon juice, as needed
17 - Extra olive oil and salt for adjusting the sauce

# Instructions:

01 - Get your oven heating to 400°F. If your turkey breast has string tied around it, remove it first. Use paper towels to thoroughly pat the meat dry on all sides. Sprinkle the turkey evenly with 1½ teaspoons of salt and the black pepper, then massage the grated garlic all over the surface.
02 - Grab a small bowl and mix together the mayo and za'atar until well combined. Scoop out 2 tablespoons of this mixture into another small bowl and use a brush to coat the turkey breast generously with it. Keep the leftover za'atar mayo in its bowl for later. Let the turkey hang out at room temperature for about 15 minutes while you get the veggies ready.
03 - In a large mixing bowl, toss the sweet potato wedges with 1 tablespoon of olive oil, maple syrup, ¼ teaspoon salt, and the crushed red pepper flakes until everything's nicely coated.
04 - Place your seasoned turkey breast on a rimmed baking sheet. Arrange the sweet potato wedges in a single layer around the turkey, making sure they're not overlapping. Slide the pan into the oven and roast for 20 minutes.
05 - While that's roasting, use the same bowl (don't worry about washing it) to toss the brussels sprouts with the remaining 2 tablespoons of olive oil, cumin seeds, and ¼ teaspoon of salt. After the 20 minutes are up, give the sweet potatoes a quick toss and push them to one side of the pan. Add the brussels sprouts to the empty space and return the pan to the oven.
06 - Continue roasting everything together until the vegetables are golden and caramelized and an instant-read thermometer stuck into the thickest part of the turkey reads 145°F. This should take another 20 to 30 minutes, bringing your total turkey cooking time to 40 to 50 minutes.
07 - Take the pan out and let the turkey rest for 10 minutes before slicing—this keeps it juicy. While it's resting, take that reserved za'atar mayo and adjust the seasoning to your liking, adding a drizzle more oil, a pinch of salt, or a squeeze of fresh lemon juice as needed. Remove and discard the turkey skin if you want to cut calories, then slice the meat. Serve everything together with the za'atar mayo on the side for drizzling.

# Notes:

01 - This streamlined Thanksgiving feast brings all the holiday flavors to one pan with minimal cleanup.
02 - The total time includes a 10-minute resting period for the turkey to ensure juicy, tender meat.
03 - You can leave the turkey skin on while cooking for extra flavor, then remove it before serving to reduce the calorie count.
04 - Recipe adapted from Dinner In One by Melissa Clark, published by Clarkson Potter (2022).
05 - This recipe contains 8 WW Points per serving.

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