Sheet-Pan Thanksgiving Dinner for 4: Complete One-Tray Menu

This sheet pan Thanksgiving dinner for 4 brings all the holiday classics together on one pan: a juicy hasselback turkey tenderloin, roasted green beans glazed with maple and mustard, cheesy roasted russet and sweet potatoes, savory stuffing, and fluffy high-protein dinner rolls. It’s designed for easy prep, minimal cleanup, and real Thanksgiving flavor without roasting a whole bird.

Four trays of food including dinner rolls, green beans with orange slices, roasted meat with herbs and vegetables, and a mix of roasted potatoes and carrots.

Recipe highlights

One-pan convenience: Everything bakes at a single temperature in sectioned pans or foil “boats” on one large sheet pan. This keeps prep simple and cleanup fast.
Perfect for smaller gatherings: Portions are sized for four people so you can enjoy a full Thanksgiving spread without endless leftovers.
All the classic flavors: Tender turkey, seasoned stuffing, crisp-tender green beans with citrus, cheesy potatoes, and warm rolls—everything you expect from Thanksgiving, simplified.

Key ingredients

Turkey tenderloin: Hasselback technique creates pockets to stuff with bacon, apple, onion, herbs and butter—plus a generous rub of turkey seasoning to flavor every slice.
Potatoes: Cubed russet and sweet potatoes tossed with olive oil, thyme, parmesan and breadcrumbs for a crisp, cheesy roast that replaces mashed potatoes with minimal effort.
Green beans: Fresh green beans tossed in a maple-mustard-balsamic glaze, finished with orange slices for a bright citrus note.
Dinner rolls: Simple high-protein rolls made with just a few ingredients and no long rise time; they bake right on the pan alongside the sides.

Raw seasoned turkey tenderloin topped with apple slices and herbs, arranged in a rectangular baking dish with cubed bread and chopped apples.

A rectangular baking dish filled with cubed sweet potatoes and white potatoes, topped with small cubes of butter and sprinkled with seasoning, on a wooden surface.

Six unbaked dough balls evenly arranged in a white baking dish, placed on a wooden surface.

A white dish filled with green beans, topped with four orange slices, set on a wooden surface.

How to make this sheet pan Thanksgiving dinner

Start by prepping each component and covering the turkey, potatoes and green beans with foil. Preheat your oven to 400°F (204°C). The turkey tenderloin and potatoes take the longest, so they go into the oven first. After 30 minutes, add the covered green beans and the dinner rolls. If the rolls begin to brown too quickly, tent with foil. For the last 5–10 minutes, remove foil from the turkey, potatoes and green beans to encourage browning and crispy edges.

Turkey: remove when the internal temperature reaches 165°F (74°C).
Potatoes: remove when they’re fork-tender and golden.
Green beans: remove when cooked through and beginning to brown at the edges.
Rolls: remove when golden and no longer doughy inside.

Serve all components immediately for best texture and flavor.

Four rectangular beige nested storage containers in different sizes, arranged neatly on a flat surface—perfect for organizing ingredients before your sheet pan Thanksgiving dinner.

Bakeware suggestion

Sectioned pans or foil boats

A large sheet pan with individual silicone trays makes organization simple, but you can also create separate sections using foil “boats” or small baking dishes to keep each component contained while roasting together.

Pro tips for perfect results

If you don’t have sectioned pans, form foil boats to separate components on a single sheet pan.
Always verify turkey doneness with a meat thermometer; remove at 165°F (74°C).
Make-ahead prep: all four components can be assembled up to 24 hours in advance and stored covered in the refrigerator until ready to bake.
Finish with a pat of butter on each item just before serving for authentic Thanksgiving richness.
For extra crisping, increase the oven to 450°F or briefly broil the uncovered turkey, potatoes and green beans—remove the rolls first to avoid burning.

Serving suggestions

This sheet pan meal is intended to be a complete Thanksgiving plate for four. If you’d like to add a green salad, roasted carrots, or a simple cranberry relish, those pair nicely. Finish the meal with a classic dessert like pumpkin pie or a simple tart.

Make-ahead & storage

Prepare all components up to 24 hours ahead and refrigerate covered. On the day, preheat the oven and bake as directed. Leftovers store in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven to preserve texture.

A plate with roasted turkey, green beans, stuffing, roasted vegetables, and a dinner roll, held over a table with more food trays.

Ingredients (serves 4)

Hasselback turkey tenderloin & stuffing: 1.5 lb turkey tenderloin, 1/3 cup turkey seasoning, 6–8 slices thin bacon (halved), 1 red apple sliced, 1/2 small yellow onion, 6–8 garlic cloves, rosemary and thyme sprigs, 3 cups stuffing, 1 cup mirepoix, 1 1/4 cup chicken broth.
Potatoes: 1 medium russet potato (peeled & cubed), 1 medium sweet potato (peeled & cubed), 2 tsp olive oil, 1.5 tsp dried thyme, 1.5 tsp sea salt, 1/4 cup finely grated parmesan, 1/4 cup breadcrumbs, 1/2 tsp freshly ground black pepper, butter chunks for topping.
Dinner rolls: 1 cup all-purpose flour, 1.5 tsp baking powder, 1/2 tsp sea salt, 1 cup 5% Greek yogurt, 1 large egg (whisked for glaze).
Maple mustard green beans: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp orange juice, 1 tsp maple syrup, 1 tsp Dijon mustard, 1/4 tsp sea salt, 12 oz trimmed fresh green beans, 4 oz Boursin cheese, 1/2 cup chopped candied pecans, 1/2 fresh orange (sliced).

Instructions

Preheat oven to 400°F (204°C). Prepare all four dishes and cover the turkey, potatoes and green beans with foil.
Hasselback turkey: Make diagonal slices about 1″ apart without cutting through. Season thoroughly, including inside each slit. Stuff each slit with a slice of bacon, apple, onion, a garlic clove and a small herb sprig. Combine stuffing, mirepoix and chicken broth; place in a pan, scatter remaining apples, onion, garlic and bacon on top, then set the turkey on the stuffing and cover with foil.
Potatoes: Toss cubed russet and sweet potatoes with olive oil, thyme, salt, parmesan, breadcrumbs and pepper. Top with butter chunks and cover with foil.
Dinner rolls: Whisk flour, baking powder and salt. Stir in Greek yogurt, turn dough onto a floured surface, shape into 5 balls, place in an 8×8 pan (they can touch) and brush with whisked egg. Set aside.
Green beans: Whisk olive oil, balsamic, orange juice, maple syrup, Dijon and salt. Toss beans in the mixture, arrange orange slices on top, cover with foil.
Bake: Place the covered turkey and potatoes on a large sheet pan and bake 60 minutes. After 30 minutes, add the rolls and covered green beans to the oven.
After 60 minutes, check the rolls; remove if golden and fully baked. If not, tent and continue baking. Uncover turkey, potatoes and green beans and bake 5–10 more minutes to brown.
Finish & serve: Remove when turkey reaches 165°F, potatoes are fork-tender, green beans are cooked and starting to brown, and rolls are golden. Toss beans, top with Boursin and candied pecans, brush rolls with melted butter and garnish potatoes with extra parmesan if desired. Serve immediately.

Tips & notes

Section your sheet pan with foil boats if you don’t have silicone trays—this keeps flavors separate and makes cleanup easy.
Premade mirepoix is a time-saver; you can also mince carrot, celery and onion at home.
Oven temperatures and bake times vary—use visual cues and a thermometer for best results.
All components can be assembled up to 24 hours ahead; only preheat the oven when ready to bake.

Nutrition (approximate per recipe)

Calories: 1164 kcal; Carbohydrates: 119 g; Protein: 67 g; Fat: 48 g; Fiber: 15 g; Sugar: 27 g. Use these numbers as an estimate.