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Flavorful Sheet Pan Baked Turkey Breast is bound to be the most tender and juicy turkey you’ve ever cooked! This recipe for boneless and skinless turkey breast cooks faster and more evenly than a whole turkey and comes complete with the stuffing. You will for sure impress your family with this Thanksgiving dish!

Side shot of sliced baked turkey breast over a bed of stuffing with cranberries.
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Why should you make just turkey breast for Thanksgiving? Lots of reasons! This juicy, delicious baked turkey breast is generously seasoned and then seared in a pan. It is then baked on a sheet pan along with a bright herb stuffing. This is an easy way to serve a small family for Thanksgiving or make a seasonal weeknight dinner. The turkey breast cooks faster, more evenly, and turns out moist, flavorful, and tender. It’s absolutely perfect served with our quick and healthy gravy. Add this to your Thanksgiving menu!

Why you should make this recipe

  • Quick & easy: Baking a turkey breast in the oven is simple and takes significantly less time than cooking a whole turkey. Boneless turkey breasts also take less time than bone-in turkey breasts.
  • Gorgeous presentation: This dish looks so beautiful when sliced and served atop the festive stuffing. It’s perfect for serving at holiday gatherings or parties.
  • Delicious and flavorful: The turkey is seasoned with plenty of herbs and turns out so tasty!
Seasoned turkey breast roasted with stuffing on a pan.

Ingredients needed

There are two components to this roasted turkey recipe, the stuffing and the turkey. Here’s everything you’ll need to make a meal perfect for your holiday table:

  • Baguette: We like to use a French bread baguette for this recipe, but sourdough bread would work too. You want to use sturdy bread that will not become mushy when baked.
  • Olive oil: For sautéing the vegetables and searing the outside of the turkey.
  • Veggies: Red onion, celery and garlic add heartiness and flavor.
  • Balsamic vinegar and broth: A mix of balsamic vinegar and chicken broth or turkey broth provide moisture and a delicious taste.
  • Cranberries: This dressing recipe combines dried cranberries with fresh cranberries for a pop of color and subtle sweetness.
  • Herbs: Fresh parsley and herbs de Provence (or a mix of dry herbs) for a wonderful flavor.
  • Nuts: Use either chopped pecans or walnuts to add a nutty crunch to the stuffing.
  • Kosher salt and pepper: Season the stuffing and the turkey.
  • Turkey: One 2-pound whole turkey breast will feed 4 people. It’s seasoned simply with herbs de Provence or a mix of dry herbs, and salt & pepper.
Raw turkey breast, baguette, vegetables, herbs, broth and cranberries.

How to make this recipe

  1. Prep: Preheat the oven to 400ºF and line a sheet pan with parchment paper.
  2. Toast the bread: Cut the baguette into cubes and spread it onto the sheet pan. Bake for around 10 minutes or until crispy and golden.
  3. Sauté onion and celery: Transfer the bread cubes to a large bowl. Meanwhile, heat a large pan and add the oil. Drizzle with oil and sauté the onion, and celery for 3-4 minutes.
  4. Cook garlic with vinegar, broth, and dried cranberries: Add garlic and cook for 30 seconds longer. Stir in the balsamic vinegar, around 1/3 cup of broth, and dried cranberries. Allow it to cook until all the liquid is absorbed, around 3-4 minutes. Set aside into the bowl with the bread.
  1. Combine bread and veggies with other ingredients: Add in the fresh cranberries, parsley, dried herbs, and pecans, and stir to combine. Pour the remaining 1 and 1/2 cups of broth while stirring to absorb and incorporate.
  2. Transfer stuffing mixture to sheet pan: Spread the bread mixture back onto the sheet pan.
  3. Season and sear the turkey: Rub the turkey breast with the seasonings and oil, and using the same pan you’ve sautéed the veggies, sear it on all sides until just golden brown.
  4. Roast: Carefully transfer onto the sheet pan. Bake for about 45-50 minutes, or until the internal temperature of the meat reaches 165ºF. Slice the turkey and serve while warm.

Expert Tips

  • Nut-free: You can simply omit the nuts in the stuffing if you’d prefer it to be without nuts.
  • Sear the turkey: It’s important to sear the turkey breast in a pan before baking it in the oven. Searing it is an extra step but it will seal in all of the flavor from the herbs!
  • Another Cooking option: If you want to make baked or roasted turkey breast without the stuffing, you can simply omit the stuffing in this recipe, or try our Mustard Maple Glazed Turkey Breast.
  • Gluten-free: To make this recipe gluten-free, simply use a gluten-free baguette for the stuffing.
Turkey breast cooked with stuffing.

Frequently asked questions

Should I cook my turkey breast covered or uncovered?

For this particular recipe, you will not need to cover the turkey breast with foil or anything else. Follow the cooking time and temperature in the recipe, and your turkey breast will come out perfect every time.

How many minutes per pound to cook a turkey breast?

At 400 degrees F, you will typically want to cook a turkey breast for about 20 minutes per pound. A 3-pound boneless, skinless turkey breast will take about one hour. It’s best to use a thermometer to check the meat temperature. This will help you avoid undercooking or overcooking it.

What is the secret to a moist turkey?

To keep your turkey breast perfectly moist, only cook until the internal temperature is 165ºF. We also recommend letting the turkey rest for at least 10 minutes before carving it. This will give the juices time to redistribute throughout the meat.

Storage recommendations

Thanksgiving leftovers are so good, and this roasted turkey makes great meals for a few days! Follow these tips for storing:

  • In the refrigerator: Store your turkey separately from the stuffing, each in an airtight container in the fridge for up to 5 days.
  • Reheating: Simply reheat individual servings in the microwave for about 1 minute.
  • Freezing: You can freeze this for later! Make sure the turkey has cooled completely, then add it to a freezer-safe bag, and freeze for up to 3 months.
Sliced roasted turkey breast plated with stuffing.

More Thanksgiving recipes

Make it a feast! Here are some other great Thanksgiving recipes for you to try:

Side shot of sliced baked turkey breast over a bed of stuffing with cranberries.

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Sheet Pan Herb Baked Turkey Breast

By: Rena
Servings: 4 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Side shot of sliced baked turkey breast over a bed of stuffing with cranberries.
Flavorful Sheet Pan baked Turkey is bound to be the most tender and juicy turkey you’ve ever cooked! This recipe for roasted turkey breast cooks faster and more evenly than a whole turkey and comes complete with the stuffing. You will for sure impress your family for Thanksgiving!

Ingredients

  • 1 baguette, cut into cubes
  • 2 tbsp olive oil
  • 1 large red onion, diced
  • 2 celery ribs, diced
  • 3-4 garlic cloves, minced
  • 2 tbsp balsamic vinegar
  • 1 2/3 cups chicken or turkey broth, divided
  • 1/2 cup dried sweetened cranberries
  • 1 cup fresh cranberries
  • 1/4 cup chopped fresh parsley leaves
  • 1 tbsp herbs de Provence or a mix of dry herbs
  • 1/2 cup pecans or walnuts, chopped
  • Kosher salt and pepper, to taste

Turkey:

  • 1 2lb boneless skinless turkey breast
  • Kosher salt and pepper, to taste
  • 1 tbsp herbs de Provence or a mix of dry herbs
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 400ºF and line a sheet pan with parchment paper.
  • Cut the baguette into cubes and spread it onto the sheet pan. Bake for around 10 minutes or until crispy and golden.
  • Transfer the bread cubes to a large bowl. Meanwhile, heat a large pan and add the oil. Drizzle with oil and sauté the onion, and celery for 3-4 minutes.
  • Add garlic and cook for 30 seconds longer. Stir in the balsamic vinegar, around 1/3 cup of broth, and dried cranberries.
  • Allow it to cook until all the liquid is absorbed, around 3-4 minutes. Set aside into the bowl with the bread.
  • Add in the fresh cranberries, parsley, dried herbs, and pecans, and stir to combine.
  • Pour the remaining 1 and 1/2 cups of broth while stirring to absorb and incorporate.
  • Spread the bread mixture back onto the sheet pan.
  • Rub the turkey breast with the seasonings and oil, and using the same pan you've sautéed the veggies, sear it on all sides until just golden brown.
  • Carefully transfer onto the sheet pan. Bake for about 45 minutes, or until the internal temperature of the meat reaches 165ºF. Slice the turkey and serve while warm.

Notes

  • Storing leftovers: Store your turkey separately from the stuffing, each in an airtight container in the fridge for up to 5 days.
  • Reheating: Simply reheat individual servings in the microwave for about 1 minute.
  • Freezing: Make sure the turkey has cooled completely, then add it to a freezer-safe bag, and freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 426kcalCarbohydrates: 52gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 2mgSodium: 1919mgPotassium: 237mgFiber: 5gSugar: 18gVitamin A: 34IUVitamin C: 6mgCalcium: 96mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

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