This sheet pan Thanksgiving dinner for 4 delivers a juicy, protein-packed hasselback turkey tenderloin, roasted green beans, cheesy potatoes, stuffing, and fluffy dinner rolls all in one pan for easy prep and cleanup.
If you ever thought it wasn’t possible to make a Thanksgiving dinner for 4, I’m here to change your mind! This is the most insane sheet pan Thanksgiving meal you’ve ever tasted. I can’t wait for you and your family to make this.
- One pan: One sectioned out sheet pan and one baking temperature means all 4 of these Thanksgiving dishes can be in the oven at the same time.
- Easy to portion: Don’t have a huge group of family or friends coming over for Thanksgiving? This sheet pan Thanksgiving dinner serves 4, which means you can enjoy all the classics without a ton of leftovers.
- Alllllll the classic Thanksgiving flavors: You don’t need to make a whole bird to enjoy a juicy turkey at Thanksgiving! This hasselback turkey tenderloin is paired with stuffing, potatoes, green beans and homemade dinner rolls.
Key Ingredients
- Turkey tenderloin: The star of the show is this hasselback turkey tenderloin. I’ll honestly never make a turkey tenderloin another way. Essentially, you’ll hasselback the turkey and then rub it down with my famous turkey seasoning, making sure to get in every nook and cranny. Then stuff the hasselback slices with bacon, apple slices, fresh herbs, and butter.
- Potatoes: You’ll toss cubed russet and sweet potatoes in breadcrumbs and parmesan for a crispy cheesy side dish. They’re colorful, tasty and such a fun alternative to traditional mashed potatoes.
- Green beans: These roasted green beans are tossed in a yummy maple, mustard balsamic glaze, and then topped with fresh orange slices for a little citrus zing.
- Dinner rolls: These dinner rolls feature my famous high-protein dough! All you need is 4 ingredients with zero rise time.
How to Make This Sheet Pan Thanksgiving Dinner
Prepare all 4 dishes: You’ll prep all 4 of the dishes and cover with foil before starting the baking process.
Bake: Start by putting the covered turkey tenderloin and covered potatoes in the oven. They will take the longest to bake. Next you’ll add the covered green beans and dinner rolls. If the dinner rolls start to brown too much, tent them with foil. Remove the foil from the turkey, potatoes and green beans for the last 5-10 minutes of bake time to encourage a golden brown crust. To know when everything is cooked and ready:
- Remove the turkey from the oven when it reaches 165°F.
- Remove the potatoes from the oven when they’re fork tender.
- Remove the green beans from the oven when they’re cooked through and begin to brown.
- Remove the dinner rolls from the oven when they’re golden brown and not doughy when pulled apart.
Serve and enjoy: It’s time to sit down for Thanksgiving dinner! Serve all 4 dishes immediately, and enjoy.
Pro Tips for Perfect Results
Don’t have the pans I used? Feel free to section your sheet pan with just tinfoil boats if you don’t have silicone pans.
The turkey and potatoes will need to cook longer than the other two sides. Always use a meat thermometer when checking your turkey, and make sure it reaches 165°F before removing from the oven.
Want to prep ahead of time? Go for it! All 4 of these dishes can be prepared the day before and kept in the fridge until you’re ready to bake.
Top everything with butter right before serving, it’s Thanksgiving after all!
Serving Suggestions
This sheet pan Thanksgiving dinner is intended to be the whole dang meal. Want to add a few more sides? I recommend my Thanksgiving salad and roasted carrots. Serve it with my homemade mulled wine and pumpkin pie for dessert.
Make-Ahead & Storage
All 4 of these Thanksgiving dishes can be prepped the day before, and kept in the fridge until you’re ready to bake. If you have a lot going on at your house on Thanksgiving morning, this is a super great option. So, all you’ll need to do on Thanksgiving Day is preheat your oven and get baking.
Once baked, all 4 of these dishes will keep as leftovers in airtight containers in the fridge for up to 3 days.
More of My Favorite Thanksgiving Recipes
Hasselback Turkey Tenderloin and Stuffing
Roasted Russet Potatoes and Sweet Potatoes
High-Protein Dinner Rolls
Maple Mustard Green Beans
-
Prepare all four dishes as follows. Once prepared, cover the turkey, potatoes and beans with tin foil, and set aside until ready to bake. Preheat the oven to 400ºF.*
Prepare the turkey tenderloin:
-
Lay the turkey tenderloin out on a flat surface and make diagonal slices into the tenderloin about 1 inch apart, making sure not to cut all the way through the turkey. Season the turkey with the turkey seasoning. Be sure to season in between each slice. Assemble the turkey by adding a slice of bacon, a slice of apple, a slice of onion, a garlic clove, and a sprig of rosemary or thyme in between each slice. Set aside. Rough chop any other apple, onion, and bacon and set aside for the stuffing. Add the stuffing, mirepoix, and chicken broth to a pan. Mix all of the ingredients together, being sure that the stuffing is fully coated in broth. Scatter the remaining apples, onion, garlic, and bacon over the top of the stuffing. Set the turkey on top of the stuffing and cover with tin foil.
Prepare the potatoes:
-
Add the potatoes to the pan. Add the olive oil, thyme, salt, parmesan, bread crumbs, and pepper to the potatoes and toss to coat. Top with butter chunks and cover with tin foil.
Prepare the dinner rolls:
-
Place the flour, baking powder, and sea salt into a bowl and whisk to combine. Add the yogurt and stir with a wooden spoon or silicone spatula. Turn the dough onto a floured work surface and form into a ball. Separate into 5 pieces. Roll each piece into a ball and place in an 8×8-inch pan. It is okay if they are touching. Brush each ball with the whisked egg. Set aside.
Prepare the green beans:
-
Add olive oil, balsamic vinegar, orange juice, maple syrup, dijon mustard, and salt to your baking dish and whisk to combine. Add the green beans and toss to coat. Place orange slices over the green beans. Cover with tin foil and set aside.
Start the baking process:
-
Place the covered turkey and the covered potatoes on a large baking sheet and transfer to the oven. Set timer for 60 minutes. After 30 minutes, add the rolls and covered green beans to the pan.
-
After the 60-minute timer goes off, check to make sure the rolls are golden brown and cooked in the middle. If they are done, remove them from the oven; if they need more time, cover them with tinfoil and return them to the oven. Uncover the turkey, potatoes, and green beans, and bake for an additional 5-10 minutes to encourage all the dishes to form a golden brown crust.*
-
Remove the dishes from the oven when each dish is ready. The turkey tenderloin is ready when the internal temperature of the turkey reaches 165ºF. The potatoes are done when they are fork-tender. The green beans are ready when they are cooked through and begin to brown. The rolls are done when they are golden brown on top and aren’t doughy when pulled apart. Keep in mind that all of the dishes will continue to cook for a few minutes when they are removed from the oven.
-
Toss the green beans and then top them with the bousin cheese and canded pecans. Option to wipe the rolls with melted butter and garnish the potatoes with more parmesan cheese. Serve and enjoy!
- We bought premade mirepoix at the grocery store for ease. You can find premade mirepoix near the salad mixes in most grocery stores. If you would like to make your own, mince 1 large carrot, 1 large celery stalk, and 1/4 white onion. Mix together and proceed with the recipe.
- Remember that every oven, baking dish, and person is different. Bake times will all vary based on different factors. Don’t get hung up on specific times; check each dish individually at the end of the recommended bake time and determine if it needs more time in the oven. You got this!
- In step 1, if you are making all of these dishes beforehand, do not preheat the oven until immediately ready to bake. You can prepare all these dishes up to 24 hours in advance.
- In step 7, you have the option to increase the temperature to 450ºF or broil to really crisp up the turkey, potatoes, and beans. I recommend removing the rolls before doing this.
Calories: 1164 kcal, Carbohydrates: 119 g, Protein: 67 g, Fat: 48 g, Fiber: 15 g, Sugar: 27 g
Nutrition information is automatically calculated, so should only be used as an approximation.
