Enjoy this naturally gluten and dairy free Turkey Breast Sheet Pan Dinner recipe. It's easy, delicious, and clean up is super easy with a sheet pan recipe!
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: American
Servings: 6servings
Author: Eating Gluten and Dairy Free
Ingredients
For the turkey:
1about 2 pounds package turkey breast tenderloins
¼teaspoongarlic powder
¼teaspoondried rosemary
¼teaspoondried thyme
Salt and black pepperto taste
For the vegetables:
1large sweet potatopeeled and cubed
1large sweet oniondiced
3stalks celerydiced
1poundbrussel sproutshalved
3tablespoonsolive oil
¼teaspoongarlic powder
¼teaspoondried rosemary
¼teaspoondried thyme
Salt and black pepperto taste
½cupdried cranberries
1cuppecan halves
For the croutons:
12slicesgluten free bread slices suggestion in post
½cdairy free buttermelted suggestion in post
1teaspoondried thyme
½teaspoondried parsley flakes
½teaspoongarlic powder
¼teaspoonkosher salt
dash ground black pepper
Instructions
Preheat the oven to 400F and gather all of your ingredients. Line your rimmed sheet pan with aluminum foil and spray with nonstick cooking spray.
In a mixing bowl, mix the seasonings for the turkey and coat the turkey breast tenderloins using a pastry brush if necessary. Place the turkey breast tenderloins in the middle of the baking sheet.
In another large bowl, add the sweet potato cubes, onion, celery, and brussel sprouts. Drizzle with olive oil and toss to coat the vegetables. Sprinkle with the seasonings from your mixing bowl and toss vegetables again. Transfer the vegetables to the large baking sheet around the turkey but in a single layer. Cover the meat and vegetables with aluminum foil and bake in the oven for 35 minutes.
While that cooks, prepare 2 large baking trays with a nonstick mat or parchment paper; set aside. Then place 12 slices of bread on a large cutting board.
Next in a medium size mixing bowl, whisk together the melted dairy free butter and seasonings.
Then with a silicone pastry brush, lightly brush both sides of the bread with the butter mixture.
Cube the bread into small, even squares so they bake evenly, about 12 cubes per bread slice.
When the timer sounds, carefully remove the rimmed baking sheet pan from the oven and remove the cover. Add the croutons and pecans over the top of the vegetables around the turkey. Return the sheet pan to the oven, uncovered, for an additional 10 to 15 minutes or until the croutons are crispy on top.
Sprinkle the sheet pan with cranberries, slice the turkey and serve. Enjoy!
Notes
This is easy sheet pan turkey dinner is simple to make. But you could also put all of the ingredients into the slow cooker and have a tasty meal ready for you when you get home. The texture will be softer but the flavor will remain.
Keep an eye on the vegetables when they are cooking. You don’t want them overdone as this will give a biter flavor.
If you are unsure that the turkey is cooked then slice into the thickest part of the turkey tenderloin. You don’t want to see any pink and the juices should run clear. Turkey is fully cooked and safe to eat when it reaches 165F.